Ingredients:
For the Cheesecake Filling:
– 1 package (8 ounces) cream cheese, softened
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
For the Dough:
– 1 can (8 ounces) refrigerated crescent roll dough
For the Coating:
– 1/2 cup granulated sugar
– 1 tablespoon ground cinnamon
For Frying:
– Vegetable oil for frying
Instructions:
- Prepare the Cheesecake Filling:
– In a mixing bowl, beat the softened cream cheese until smooth.
– Add the granulated sugar and vanilla extract, and continue to beat until well combined. Set aside. - Prepare the Dough:
– Open the can of crescent roll dough and unroll it on a clean surface.
– Pinch the perforations to seal the dough into one large rectangle.
– Spread the cream cheese mixture evenly over half of the dough.
– Fold the other half of the dough over the cream cheese mixture, pressing the edges to seal. - Cut and Shape:
– Cut the filled dough into squares or rectangles, about 2 inches in size.
– Shape each piece into a round or desired shape. - Fry the Bites:
– In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
– Carefully place the dough bites into the hot oil, a few at a time, ensuring not to overcrowd the skillet.
– Fry until golden brown and crispy, about 2-3 minutes per side.
– Use a slotted spoon to remove the bites from the oil and place them on a paper towel-lined plate to drain. - Coat the Bites:
– In a small bowl, combine the granulated sugar and ground cinnamon.
– While the bites are still warm, roll them in the cinnamon-sugar mixture until well coated. - Serve:
– Serve the churro cheesecake bites warm.
– Enjoy them as is, or with a caramel or chocolate dipping sauce if desired.
Enjoy your delicious churro cheesecake bites! If you have any specific preferences or dietary needs, feel free to let me know, and I can adjust the recipe accordingly.
Enjoy!