churro cheesecake

this brings the texture and cinnamon flavor we all love from churros and marries perfectly with the soft, sweet and tangy filling that is cheesecake. When you take a bite you have a crucial decision to make - how much of this can I eat?? This is truly one of my favorite recipes i’ve been inspired by online so I took the time to write it down and make it easy for you. Once you make it LET ME KNOW how you enjoyed it! thanks again to @lov.kari for her recipe inspo!!

for the filling

• 2 packs of Cream cheese, softened

• 1 egg, room temp

• 1/3 Cup full fat sour cream

• 1 Tbsp vanilla extract

• 1, 12oz can sweetened condensed milk (save 1 Tbsp for garnish)

• 2 cylinders of crescent rolls. (pillsbury works great)

• strawberries for garnish

for the cinnamon sugar

• 1 Cup sugar

• 2 Tbsp cinnamon

1. In a large bowl combine the cream cheese, egg, sour cream, vanilla extract and sweetened condensed milk and beat on ,medium until smooth. pass this mixture through a strainer for extra smooth filling.

2. Combine the cinnamon and sugar until incorporated.

3. Grease a 9X13 inch pan and sprinkle 1/3 of the cinnamon sugar at the bottom. add 1 roll of the crescent dough, followed by the cream cheese filling, followed by 1/3 of the cinnamon sugar, followed by another crescent dough sheet, and finally the last of the cinnamon sugar.

   this is the order → Cinnamon sugar, dough, cheese mix, cinnamon sugar, dough, last of the cinnamon sugar

4. Bake this at 350F for 30 minutes. Your house will start to smell like a bakery at this point.

5. Once cooked allow to cool at room temp for 30 minutes before transferring to the fridge to cool completely. (4-6hrs)

6. Cut a slice the size of Alaska and enjoy with a drizzle of sweetened condensed milk and strawberries on top!