• 1 pack crescent roll pastry
  • 1 egg, whisked
  • 500g cream cheese
  • 150g caster sugar
  • 1tsp ground cinnamon
  • 1tsp vanilla extract
  • 1 egg
  • For the Cinnamon sugar: 1tbsp light brown soft sugar, 1tbsp caster sugar, 1tsp cinnamon
  • Extras: blackberries, caramel sauce
  1. Preheat the oven to 200c. Line a cake tin then cut your pastry to fit the bottom. Place in the bottom then brush with whisked egg.
  2. Bake for 10 minutes until golden brown.
  3. Meanwhile, make the cinnamon cheesecake filling. Take a bowl and whisk together your cream cheese, caster sugar, cinnamon, vanilla and egg until smooth.
  4. Take your pastry base and top with the filling. Spread evenly across then return to the oven. Turn the heat down to 180c and bake for 20-25 minutes.
  5. Once the cheesecake is cooked, allow it to cool then remove from the tin. Top with cinnamon sugar, caramel sauce and blackberries.
  6. Slice up and serve!
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Cinnamon Churro Cheesecake

Ingredients

Instructions

Cinnamon Churro Cheesecake

What You’ll Need:

  • 1 pack crescent roll pastry
  • 1 egg, whisked
  • 500g cream cheese
  • 150g caster sugar
  • 1tsp ground cinnamon
  • 1tsp vanilla extract
  • 1 egg
  • For the Cinnamon sugar: 1tbsp light brown soft sugar, 1tbsp caster sugar, 1tsp cinnamon
  • Extras: blackberries, caramel sauce

How You Make It:

  1. Preheat the oven to 200c. Line a cake tin then cut your pastry to fit the bottom. Place in the bottom then brush with whisked egg.
  2. Bake for 10 minutes until golden brown.
  3. Meanwhile, make the cinnamon cheesecake filling. Take a bowl and whisk together your cream cheese, caster sugar, cinnamon, vanilla and egg until smooth.
  4. Take your pastry base and top with the filling. Spread evenly across then return to the oven. Turn the heat down to 180c and bake for 20-25 minutes.
  5. Once the cheesecake is cooked, allow it to cool then remove from the tin. Top with cinnamon sugar, caramel sauce and blackberries.
  6. Slice up and serve!

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