In a small bowl, combine granulated sugar with ground cinnamon, mixing well to ensure even distribution. Let this mixture sit for about 5 minutes to allow the flavors to meld.

Preheat your oven to 350°F (175°C). Unroll the crescent roll dough on a baking sheet lined with parchment paper. Press the seams together to form a solid, even base.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar, vanilla extract, and eggs, blending until just combined.

Spread the creamy cheesecake mixture evenly over the baked crescent roll base, smoothing it out with a spatula. Sprinkle additional cinnamon sugar over the top.

Place the assembled churro cheesecake in the preheated oven and bake for 25–30 minutes, until the edges turn golden brown and the center is set.

Once cooled, cover the churro cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.