Home Cooking: Churro Cheesecake

I love to cook.

It’s not a secret, but not many people know that about me. Until three years ago, my sustenance relied on the cooking of others and take out . It was expensive, but it was easy, immediate, and it was all I was willing to know. So what changed?

Lin came home and uttered a simple phrase “I’m cooking the baby, you cook the food.” Prior to that moment, my list of culinary victories looked like this:

  • Hamburger
  • Sloppy Joe
  • Hot Dogs
  • Eggs
  • Pancakes
  • French Toast
  • Tacos

It was official, we were all going to die and it was going to be my fault. Irrational? Yes, but you have to understand that I had a grave fear of cooking because I didn’t know where to start. Now I was cooking for myself, my then soon to be wife, and the child that was “cooking” in her stomach. Next she gave me Pinterest, and then sent me on my way.

One of the things I learned by using Pinterest was that many of the recipes pinned were the creations of stay at home moms from Middle America. The problem? To lend credence to an old cliche: “they don’t season their food!” Following a recipe exactly resulted in flavorless chicken.

Over time, I learned to trust my hands as I experimented with different foods and began to learn which seasonings I liked (including an overwhelming reliance on lemon pepper). Three years in and I have, begrudgingly, earned the nickname “Chef Boyar-T” from Lin. While there is a pleasure in cooking to feed us, making something sweet is different. If cooking dinner is the 9 to 5 struggle making dessert is happy hour at the end of a hard week.

I’ve baked quite a few different things, but I always come back to the Churro Cheesecake. Why? It only has a few ingredients, the instructions are straight forward, and the taste. The taste isn’t quite something to die for but it is damned good. Due to the size of the dish used there will be a good amount of leftovers (as long as you don’t gorge yourself).

If you have sweet tooth, and a little bit of patience this is the perfect recipe. If you make it you might feel so confident that you’d bring it to a potluck as proof that you can slay a thing or two in the kitchen. But if you don’t have those aspirations make it for yourself. You will not regret it.

Ingredients

  • Two cans of Crescent Rolls (I prefer Pillsbury, but any kind can work)
  • Two 8 oz packages of Cream Cheese, softened.
  • One egg.
  • One cup sugar, divided.
  • Two tbsps ground cinnamon.

Instructions

  1. Preheat oven to 350 degrees.
  2. Beat together softened cream cheese, egg, and 1/2 cup sugar until smooth. (If you have a hand mixer you might prefer to use that, but a spoon works just as well)
  3. Mix remaining sugar (1/2 cup) with cinnamon in a separate bowl.
  4. Grease 9 x 13 baking dish with either cooking spray, butter or whatever you have.
  5. Sprinkle half of the cinnamon sugar mix in the baking dish.
  6. Open one container of crescent rolls and lay the dough on top of cinnamon sugar in baking dish. Seal dough so that there are no creases.
  7. Spread cheesecake mixture evenly on top of dough.
  8. Unroll second container of crescent rolls and place on top of cheesecake mixture. Make sure that all seams are sealed so that there are no creases.
  9. Sprinkle rest of cinnamon sugar mix on top.
  10. Bake for 30-35 minutes or until golden brown.

Notes

  • Recipe adapted from the Recipe Critic
  • The original recipe included 1 tsp of vanilla, and it was included in step 2. I never had to use it and the recipe has come out fine every time.

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