Churro Cheesecake Bites

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

Preparation

1. Prepare the Cheesecake Filling:
   • In a mixing bowl, beat the softened cream cheese until smooth.
   • Add granulated sugar and vanilla extract, continue beating until well combined. Set aside.
2. 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.
3. Cut and Shape:
   • Cut the filled dough into squares or rectangles, approximately 2 inches in size.
   • Shape each piece into a round or desired shape.
4. 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.
5. Coat the Bites:
   • In a small bowl, combine granulated sugar and ground cinnamon.
   • While the bites are still warm, roll them in the cinnamon-sugar mixture until well coated.
6. Serve:
   • Serve the churro cheesecake bites warm.
   • Enjoy them plain or with a caramel or chocolate dipping sauce if desired.

Enjoy these delightful churro cheesecake bites! If you have any specific preferences or dietary needs, please let me know, and I can tailor the recipe accordingly.