This recipe makes a delicious churro cheesecake with a creamy filling between two layers of crescent rolls, topped with a cinnamon-sugar butter glaze, perfect for a sweet treat.
Preheat oven to 350°.
In mixing bowl add cream cheese, sugar, and vanilla and mix til combined.
In lightly greased 9x13 baking dish press out one tube of crescent rolls out to cover bottom completely.
Spread cheesecake mixture over the top evenly.
Lay 2nd tube of crescent rolls flat over cheesecake mixture.
In microwave safe bowl, melt butter and add cinnamon and sugar stirring til smooth.
Pour over cheesecake and spread over entire top til every corner is covered.
Bake at 350 for 25-30 mins or til top is golden brown and crispy.
Let cool 15-20 mins before putting in fridge for an hour to cool and firm up.
Drizzle with caramel or chocolate syrup and enjoy!
