Step 1

To begin, preheat your oven to 350 degrees.

Step 2

In a small bowl, add in 1/2 cup white sugar and 1-2 tablespoons of cinnamon to create a cinnamon-sugar mixture. Set it aside.

Step 3

Now, using a stand or hand held mixer, mix 16 oz of room temperature cream cheese for about 5 minutes on high speed. Then lower the speed and add in 1/2 cup white sugar. Once that's mixed get a spatula and scrape off the sides of the bowl to ensure that everything gets mixed in the bowl. Then add in 1/3 cup sour cream, 2 eggs, and 2 tsp vanilla extract. Mix until well combined and don't over mix to avoid air bubbles.

Step 4

Get an 9x13 cake pan and grease it with some butter. Use half of the cinnamon-sugar mixture and sprinkle it all around the pan. Then add in a crescent dough roll. Now add in your cheesecake filling. Get your second crescent dough roll and add it on top of the of the cheesecake filling. Now add the remaining cinnamon-sugar mixture and sprinkle it all around the dough.

Step 5

Now bake in the oven at 350 degrees for 30-35 minutes. To make sure it's done baking you can move the pan side to side and if it jiggles in the middle, leave it an additional 5 minutes.

Step 6

Let it cool for 1-2 hours and refrigerate for at least 3 hours but preferably overnight.

Step 7

Once it's been refrigerate, you can cut it evenly into 6 slices or my favorite cutting them into bite size pieces. Place the churro cheesecake bites on a plate and cut up some strawberries to add. Drizzle some condensed milk on top for the finishing touches and enjoy!