Tampa Cake Girl - Apple Pie Churro Cheesecake
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Apple Pie Churro Cheesecake - Recipe #260
Apple Pie Churro Cheesecake
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WordPress: https://tampacakegirl.wordpress.com/2017/10/10/Apple-Pie-Churro-Cheesecake/
Oct 10, 2017      Comments:  2      Replies:  2     
Ingredients:
1 can of crescent rolls
2 8 ounce packages of cream cheese, room temperature
3/4 cup sugar
2 teaspoons vanilla
1 can apple pie filling
1/2 teaspoon cinnamon, leave in jar to sprinkle, optional*

Churro Topping:

1/2 stick of butter, melted
1/2 teaspoon of cinnamon
6 Tablespoons of sugar
Garnish with whip cream or a scoop of ice cream if desired

For 13 x 9 pan:

2 cans of crescent rolls, 1 entire can for the top and one for the bottom
3 8 ounce packages of cream cheese, room temperature
1 1/2 cups of sugar
3 teaspoons of vanilla
2 cans of apple pie filling
1 teaspoon of cinnamon, optional

1 stick of butter, melted
1 teaspoon cinnamon
3/4 cup of sugar
This is my first fall recipe of 2017 since I broke my hip and leg. It’s been a rough couple of months but I am back in the kitchen doing what I love to do. This recipe is very tasty. I made this dessert in an 8 x 8 pan but I will also supply the directions if you prefer to make a 9 x 13 size to serve more people.
Preheat oven to 350 degrees.
Spray 8 x 8 pan with non-stick cooking spray. Place 1/2 of the crescent rolls in the bottom of the pan. Press seams together and bring edges out to all edges of the pan.
In a bowl, combine cream cheese, sugar and vanilla. Carefully spread on top of crescent roll sheet in the pan.
A quick sprinkle of cinnamon before adding the other crescent on top.
Pick apples out of the can of pie filling. Lay apples on top of the cream cheese in a single layer so you have enough fruit to cover the cream cheese. Sprinkle cinnamon on top of apples. *The canned apple pie filling I purchased had no high fructose and no cinnamon in the apples. If your can has cinnamon in your canned apples, I would omit the sprinkling of cinnamon. I tasted my apples and they were on the bland side so I added cinnamon to my recipe.
Second sheet of crescent rolls on top with melted butter, sugar snd cinnamon. Ready to go into the oven.
Take the remaining 1/2 sheet of crescent rolls and place between 2 sheets of wax paper. Roll out until it’s 8 x 8 and place on top of apple pie filling. Make sure the edges come out to the sides of the pan.
Mix butter, cinnamon and sugar together and spread over top of the top crescent. Bake for 30 minutes. Cool and serve with whip cream or ice cream. Or both! Enjoy!
***For a 13 x 9 size pan, use the following measurements.
Follow the instructions for the 8 x 8 pan for assembly.
Churro topping for 9 x 13:
Follow the instructions for the 8 x 8 size. Baking time will increase to 40-50 minutes.
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Roxeann Newton-Thomas      October 11, 2017 at 3:32 am      Reply                  
Looks and sounds amazing!!
Tampa Cake Girl      October 11, 2017 at 2:35 pm      Reply      
Thank you Roseanne!
chefkreso      October 10, 2017 at 9:23 pm      Reply                  
Looks delicious, great post!
Tampa Cake Girl      October 11, 2017 at 2:35 pm      Reply      
Thank you Chef!