Churros Cheesecake: Baked Cinnamon Sugar & Dulce de Leche Cheesecake

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After testing every churro-inspired dessert (bars, cookies, cupcakes-you name it), I always come back to this baked churros cheesecake.

It's the kind of dessert that makes people ask for seconds-and the recipe! The combination of chewy, cinnamon sugar crescent crust, ultra-creamy filling, and caramel-swirled topping is absolutely unforgettable.

This isn't just a dessert-it's a celebration in every slice! Whether you're looking for a Mexican-inspired Cinco de Mayo dessert, a caramel cheesecake, or the ultimate cinnamon sugar treat, this recipe delivers.

Ingredients (with Pro Tips & Substitutions)

For full measurements, see the recipe card below.

Crust:

• Crescent rolls: Pillsbury or store brand, for that classic churro chew.
• Butter: Unsalted preferred, melted.
• Brown sugar & cinnamon: For that signature churro sweetness and spice.
• Salt: Just a pinch to balance flavors.

Cheesecake Filling:

• Cream cheese: Block style, full-fat, not tub-for a creamy, firm texture.
• Brown sugar: Adds caramel depth.
• Dulce de leche: Or a thick caramel sauce for extra richness.
• Sour cream: Or Greek yogurt, for tang and ultra-smooth filling.
• Vanilla: Use pure vanilla for the best flavor.
• Lime juice: Fresh is best; lemon juice works too. It brightens the whole cheesecake.
• Salt
• Eggs: Room temp helps with smooth blending.
• Cornstarch: Or flour; helps thicken and stabilize.

Topping:

• Heavy cream
• Powdered sugar
• Dulce de leche

How to Make Baked Churros Cheesecake (Step by Step)

See the recipe card for detailed instructions. Here's the overview:

Make the Crescent Roll Crust:
1) Press dough into a springform pan, 2 )brush with butter, and 3) sprinkle generously with cinnamon sugar. 4) Bake for a chewy, churro-inspired base.

Mix the Cheesecake Filling:
Blend cream cheese, brown sugar, dulce de leche, and the rest for an ultra-smooth, creamy batter.

Assemble & Bake:
Pour filling over crust. Bake in a water bath for the creamiest, most crack-free cheesecake.

Chill Overnight:
This step is key! It gives you the perfect texture and lets the flavors bloom.

Make Dulce de Leche Whipped Cream:
Whip heavy cream and powdered sugar, then fold in dulce de leche for the fluffiest caramel topping.

Slice, Serve & Enjoy:
Use a hot, clean knife for perfect slices. Sprinkle with extra cinnamon sugar for maximum churro magic!

Churros Cheesecake Recipe

No changes made to the recipe card or the body recipe text-keep your current detailed instructions here.

Storage, Make Ahead, & Freezing

• Fridge: Wrap tightly and store for up to 4 days (add whipped topping just before serving).
• Freezer: Cheesecake slices freeze beautifully. Wrap individually and thaw overnight for an ice cream-cold treat!
• Perfect Make-Ahead Dessert: The flavors deepen overnight, so make it ahead for stress-free party prep.

Expert Tips for the Best Churros Cheesecake

• Wrap it Tight: Protect the cheesecake from fridge odors with plastic wrap or a cake dome.
• Don't Skip the Lime: Citrus adds brightness and keeps the filling creamy, not overly sweet.
• Room Temperature Ingredients: For the smoothest batter, let cream cheese and eggs warm up before mixing.
• Water Bath Wins: A gentle bake in a water bath gives the most luxurious, crack-free texture.
• Crescent Roll Crust: For best results, use the classic tube crescent rolls-no need for homemade dough!

Churros Cheesecake FAQs

More Mexican & Cinnamon Desserts to Try

• Sopapilla Cheesecake Bars
• Tres Leches Cupcakes
• Cinnamon Sugar Churros Muffins
• Mexican Rice Pudding
• Dulce de Leche Candy
• Churros Toffee

Final Thoughts

Whether you call it a baked churros cheesecake, a cinnamon sugar cheesecake, or a dulce de leche cheesecake, this full-size, tall, and creamy dessert is truly unforgettable.

With its chewy crescent roll crust and authentic Mexican-inspired flavor, it's designed to be the best centerpiece at your next fiesta, family gathering, or holiday spread.

Ready to try the real deal? Let me know in the comments below! And if you want the easy bar version, don't miss my Sopapilla Cheesecake Bars.

If you like it, be sure to comment, rate it, tag @flavormosaic, and share it with me and others at Facebook | Twitter | Pinterest | Instagram!

Recipe

Churros Cheesecake Recipe

By Michele @ Flavor Mosaic

5 from 1 vote

Ultimate baked churros cheesecake-tall, creamy, and layered with cinnamon sugar and dulce de leche. Not bars-just real, full-size cheesecake bliss for Cinco de Mayo and beyond!l

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Prep Time 1 hour hour

Cook Time 2 hours hours 25 minutes minutes

Chill 8 hours hours

Total Time 11 hours hours 25 minutes minutes

Servings 16

Calories 294

Cook ModePrevent your screen from going dark

Ingredients

Crust:

• ▢ 8 oz can crescent rolls
• ▢ 2 Tbs melted butter
• ▢ ⅓ c brown sugar
• ▢ 2 Tbs cinnamon
• ▢ ⅛ tsp salt

Cheesecake:

• ▢ 24 oz cream cheese
• ▢ ¼ c brown sugar
• ▢ 1 (13.4 oz can) dulce de leche (set aside 3 TBL for topping)
• ▢ ¼ cup sour cream
• ▢ 2 tsp vanilla
• ▢ 1 ½ tsp lime juice
• ▢ ½ tsp salt
• ▢ 3 eggs
• ▢ 1 ½ Tbs cornstarch

Topping:

• ▢ 1 cup heavy cream
• ▢ ¼ cup powdered sugar
• ▢ 3 Tbs dulce de leche

Instructions 

Crust:

• 1 – * Preheat the oven to 350°. * Lightly spray a 9" springform pan with baking spray. * Unroll the crescent rolls and place in an even layer into the bottom of the prepared pan. * Top with the melted butter. * In a small mixing bowl add brown sugar, cinnamon and salt and whisk to combine. * Sprinkle mixture over the crescent rolls.
• 2 – Place into the preheated oven on the middle rack and bake for 15 minutes. Once baked, remove from the oven and place on a wire cooling rack. While cooling, make the cheesecake layer.

Cheesecake:

• 1 – Preheat the oven to 400°. In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and brown sugar and beat on high for 2 minutes. Add dulce de leche, sour cream, vanilla, lime juice, and salt and mix until just combined. Add in the eggs and mix for 30 seconds. Add cornstarch and mix until just incorporated.
• 2 – Wrap the bottom and sides of the springform pan with tin foil to prevent water from seeping in. Add the cheesecake batter to the prepared pan and place into a larger baking dish or broiler pan. Fill the broiler pan with 1″ of warm water. Place both pans into the preheated oven on the middle rack. Bake for 10 minutes, then reduce the heat to 250° and bake for 1 hour. Leaving the oven door closed, turn the heat off and let rest for 30 minutes. Open the oven door and let the cheesecake cool for 30 minutes in the oven. Remove the pan from the oven, unwrap the springform pan and place on a wire cooling rack to cool completely. Once cooled, cover with plastic wrap and place in the refrigerator. Chill overnight.

Topping:

• 1 – In the bowl of a stand mixer fitted with a whisk attachment add heavy cream and powdered sugar and whip on high until stiff, about 5-6 minutes. Remove the bowl from the mixer and add the dulce de leche and gently fold in using a rubber spatula. Spoon the mixture into a piping bag fitted with an open star piping tip. Unwrap and unmold the cheesecake from the pan. Pipe swirls on top of the chilled cheesecake. Cut into 10-12 slices and serve.

Storage:

• Cheesecake may be stored in an airtight container in the fridge for up to 4 days.

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Notes

• Wrap It! If you have other food or flavoring ingredients in the refrigerator that give off strong odors (such as garlic), I strongly suggest that you wrap your chilling cheesecake tightly with plastic wrap to prevent the cheesecake from taking on any of those odors. If you don't, the results may be rather unpleasant! The same applies to any leftover cheesecake stored in the refrigerator.
• Don’t Skip The Lime. The amount of lime juice called for in the recipe results in an incredibly subtle flavor and provides enough acidity to help the cheesecake keep its texture instead of turning runny. Lemon juice is also an option. 
• Thaw It First. This cheesecake is scrumptious whether served chilled or even frozen! If you do intend to serve it more frozen, allow it to first thaw for a short 10-15 minutes for a deliciously cold treat! 
• Chill. It's really important that you refrigerate the baked and cooled cheesecake overnight. The chilling time helps to set the cheesecake filling so that the soft creamy filling holds shape. 
• Scrape The Sides. Make sure to scrape down the sides of the mixer with a rubber spatula when beating the cream cheese. This will help to prevent any lumps in the cheesecake filling. It's also good to have the cheesecake reach room temperature for easy mixing. 
• Water Bath. The water bath is a must in this recipe as it prevents cracks in the cheesecake from forming. If you don't have a deep enough pan to fill with 1" of water, use a pan with enough lip to hold a bit of water than can be topped up during baking. 
• Cinnamon Sugar. Although optional, sprinkling cinnamon powdered sugar over the finished cheesecake adds lovely extra detail to this dessert and a little more Churro-like spice and sweetness. 

Nutrition

Calories: 294kcal | Carbohydrates: 20g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 371mg | Potassium: 109mg | Fiber: 1g | Sugar: 14g | Vitamin A: 739IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg