CHURRO CHEESECAKE & JALEPENO DIP | In Memory Of Jasper🐶🐾

Here’s the perfect appetizer and dessert to make for your next gathering. Both recipes are super easy!! The first is a Churro cheesecake which I use a shortcut using crescent roll dough and the 2nd is a jalapeño dip where you basically just mix up ingredients in bowl. Both are so delicious and will be a be a hit at your next party!

Churro Cheesecake

Ingredients
2 8 oz cans crescent rolls
2 bars cream cheese, softened
1 egg
1 14 oz can condensed milk
1/2 + 1/4 cup sugar divided
1 tablespoon cinnamon
5 tablespoons butter, melted

Directions
Preheat oven to 350°.
Combine cream cheese, egg, condensed milk, and 1/4 cup sugar with an electric mixer.
In another bowl, combine 1/2 cup sugar with cinnamon.
Grease a 9 x 13” baking dish. Unroll 1 can of crescent rolls and place it onto the bottom of the dish.
Pour cheesecake mixture evenly over the dough.
Place the 2nd can of crescent rolls
over the mixture.
Sprinkle over cinnamon sugar and pour over melted butter.
Bake for 30 minutes. Let it cool for one hour on the counter then refrigerate for at least 2 more hours before cutting.

Jalepeno Dip

Ingredients
1 8 oz bar cream cheese
1/2 cup sour cream
1/2 cup shredded Parmesan cheese
1/2 cup jarred pickled jalapeños (mild or hot)
Salt & pepper

Directions
Rough chop jalapeños.
Combine cream cheese, sour cream, Parmesan cheese, and jalapeños together in a bowl and season well with salt and pepper.
Microwave for 3 minutes, stirring every minute.
Serve with chips, crackers, or veggies.

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