u003cstrongu003eHow long can a churro cheesecake last in the fridge?u003c/strongu003e

Churro cheesecake can last for 3 to 5 days in the refrigerator when stored properly in an airtight container at a temperature between 35-40°F (1-4°C). If it has perishable toppings like fresh fruit or whipped cream, its shelf life may be reduced to 2 to 3 days.u003cbru003e

u003cstrongu003eHow long is cheesecake OK for in the fridge?u003c/strongu003e

Cheesecake is generally safe to eat for 3 to 5 days when refrigerated at the correct temperature. To maintain freshness, it should be kept in an airtight container to prevent moisture loss and odor absorption.

u003cstrongu003eHow long is a churro good for in the fridge?u003c/strongu003e

A plain churro can last for 2 to 3 days in the fridge, but its texture may become soft and lose its crispiness. To restore some crunch, it can be reheated in an oven or air fryer at 350°F (175°C) for a few minutes.u003cbru003e

u003cstrongu003eHow long do you let churro cheesecake cool?u003c/strongu003e

Churro cheesecake should cool at room temperature for about 1 hour after baking. After that, it should be refrigerated for at least 4 hours or ideally overnight to allow the filling to set completely before serving.

How long is churro cheesecake good for in the fridge?

Description

This Churro Cheesecake is a sweet, creamy dessert with a crispy cinnamon-sugar crust. It combines the flavors of classic churros with a rich cheesecake filling, making it a perfect treat for any occasion!

Ingredients

Scale

2 cans Pillsbury Crescent Dinner Rolls (butter flake recommended)
2 packages 8 oz each cream cheese (softened)
1 teaspoon vanilla extract
1 large egg (slightly beaten)
1 cup sugar (divided)
2 tablespoons ground cinnamon

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Instructions

Preheat oven to 350°F.
In a mixing bowl, beat together cream cheese, vanilla, egg, and ½ cup sugar until smooth.
In a separate bowl, mix remaining ½ cup sugar with cinnamon and set aside.
Spray a 9×13 baking dish with cooking spray. Sprinkle half of the cinnamon sugar mixture evenly on the bottom.
Roll out one can of crescent dough on parchment paper, pressing seams together to form a sealed 9×13 sheet.
Place the dough into the baking dish over the cinnamon sugar.
Spread the cheesecake filling evenly over the dough.
Roll out the second can of crescent dough, ensuring seams are sealed, and place it on top of the cheesecake layer.
Sprinkle the remaining cinnamon sugar mixture over the top.
Bake for 30-35 minutes or until golden brown.
Let cool before slicing and serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Serve warm or chilled.
Drizzle with caramel or chocolate sauce for extra indulgence.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American, Mexican

Nutrition

Calories: 320