Churro Cheesecake Recipes

Steps:

• In a saucepan combine water, butter and salt, bring to boil. Add the flour and mix well.
• Cook for a few minutes while stirring and remove from heat.
• Add the eggs one by one, beating well between each addition.
• Transfer the dough to a bag with a nozzle and pipe a large spiral on the base of a springform pan.
• Freeze the base until it is firm.
• Preheat a large pot of oil to 350˚F (175˚C). Make sure the pot is wide enough for the entire churro base to fit!
• Fry the churro base until it is golden brown on both sides.
• Transfer it to a plate and sprinkle with sugar and cinnamon to taste. Place the churro base in the springform pan and reserve.
• For the filling, in a bowl, beat the cream cheese, condensed milk, vanilla and hydrated gelatin until smooth. Then fold in the whipped cream.
• Pour the mixture on the churro base and refrigerate for 4 hours or until it is firm. Sprinkle with sugar and cinnamon to taste.
• Enjoy!

Steps:

• With a 13 x 9" baking pan, greased, open 1 can of the Pillsbury Cresent Dinner Rolls, and spread evenly on the bottom of the pan. Sealing the points where former rolls were. This forms the bottom crust.
• In a mixer, beat cream cheese, vanilla and egg and 1/2 cup sugar on medium speed until well blended.
• Spread cheese mixture evenly on the top of the crust.
• Unroll the second Pillsbury Cresent Dinner Rolls package, put on a 13 x 9" wax paper, and press and seal the ends of the rolls.
• Invert the dough to the top of the cheese, to form a top crust.
• Bake at 350 F, for 30-35 minutes, or until golden brown.
• Combine the last 1/2 cup sugar with the cinnamon, and sprinkle on top while still warm.
• Serve.

Steps:

• 1. Preheat the oven to 350 degrees. Using a hand mixer or a kitchenaid, beat together the cream cheese, vanilla, partially beaten egg, and ½ cup sugar until smooth.
• 2. Mix together the rest of the sugar (1/2 cup) and 2 tablespoons cinnamon. Set aside.
• 3. Spray a 9×13 baking dish with cooking spray and sprinkle ¼ cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9×13.
• 4. On a piece of parchment paper, roll out your crescent dinner roll dough into a big 9×13 square and press the seams together so the dough is completely sealed. Set the dough in the bottom of your 9×13 baking dish on top of the cinnamon sugar.
• 5. Spread the cheesecake evenly on top of your dough and unroll the other can of crescent dough and place on top also making sure that the seams are completely sealed.
• 6. Sprinkle the top with the remaining ¼ cup of cinnamon sugar mixture and bake for 30-35 minutes or until golden brown.