churro cheesecake recipe
Discover this irresistible churro cheesecake recipe that blends creamy cheesecake with a cinnamon-sugar churro crust—perfect for any dessert lover!
Ingredients
- 1 ½ cups graham cracker crumbs you can also use cinnamon graham crackers for an extra flavor boost
- ¼ cup granulated sugar this will help give the crust a little sweetness and balance the richness of the cheesecake
- 1 tsp ground cinnamon this adds that signature churro flavor
- ⅓ cup unsalted butter melted (helps bind the crust together and adds richness)
For the Cheesecake Filling:
- 2 packages 16 oz cream cheese, softened (use full-fat cream cheese for the best texture)
- 1 cup granulated sugar balances the tanginess of the cream cheese
- 1 tsp vanilla extract this brings out the sweetness and adds depth to the flavor
- 3 large eggs the eggs help bind the cheesecake and give it structure
- 1 cup heavy cream for a smooth, rich filling
- 1 tbsp all-purpose flour this helps stabilize the filling and prevents cracking
- For the Cinnamon Sugar Topping:
- ¼ cup granulated sugar for the sweetness
- 1 ½ tsp ground cinnamon this gives the churro flavor its signature kick
- 1 tbsp butter melted (to help the cinnamon sugar stick)
Instructions
Step 1: Prepare the Churro Crust
- The crust is what gives this cheesecake its signature churro crunch—and it’s super easy to make!
- Preheat your oven to 325°F (165°C). This ensures the crust and cheesecake bake evenly.
- Mix the crust ingredients:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon.
- Pour in the melted butter and stir everything together until it forms a moist, sandy texture.
- Press into the pan:
- Pour the crust mixture into a 9-inch springform pan (this allows the cheesecake to come out easily).
- Use the back of a spoon or your fingers to press the crumbs down evenly across the bottom of the pan. You want it tightly packed for a nice, firm crust.
- Bake the crust:
- Bake the crust for 8-10 minutes or until it’s golden and set. Let it cool completely before adding the cheesecake filling.
Step 2: Prepare the Cheesecake Filling
- This is the heart of your churro cheesecake—the creamy, dreamy filling that pairs perfectly with the crunchy crust.
- Beat the cream cheese:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Start on low and gradually increase speed to avoid splattering.
- Add sugar and vanilla:
- Add the granulated sugar and vanilla extract to the cream cheese mixture and beat until fully combined. The mixture should be thick and smooth.
- Incorporate the eggs:
- Add the eggs, one at a time, mixing well after each addition. Be sure not to overmix, as this can cause cracking later.
- Add the heavy cream and flour:
- Slowly add the heavy cream, followed by the flour, and mix until everything is well incorporated. The flour helps stabilize the cheesecake filling, ensuring it holds its shape and doesn’t crack while baking.
Step 3: Assemble the Cheesecake
- Now comes the fun part—layering the cheesecake filling onto the crust and adding that irresistible churro topping!
- Pour the cheesecake filling:
- Carefully pour the cheesecake filling onto the cooled churro crust. Use a spatula to smooth the top for an even layer.
- Create the churro topping:
- In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.
- Drizzle the melted butter over the top of the cheesecake, then sprinkle the cinnamon-sugar mixture generously over the butter. The butter helps the cinnamon sugar stick while baking, creating that perfect churro-like finish.
- Bake the cheesecake:
- Bake the cheesecake at 325°F (165°C) for 45-50 minutes. The edges should be firm, but the center will still jiggle slightly. That’s perfectly normal—don’t worry, it will set as it cools.
- Cool the cheesecake:
- Turn off the oven and leave the cheesecake in there for 1 hour with the door slightly ajar. This gradual cooling step helps prevent cracks.
- Chill the cheesecake:
- After an hour, transfer the cheesecake to the fridge and chill for at least 4 hours, but overnight is even better for the best flavor and texture.
Step 4: Serve and Enjoy
- After all that work, it’s finally time to enjoy your creation! Here’s how to serve this beautiful churro cheesecake:
- Release the cheesecake from the springform pan:
- Carefully run a knife around the edges of the pan before releasing the sides of the springform. This will ensure a clean, smooth finish.
- Add optional toppings:
- If you want to take this dessert over the top, you can add a drizzle of caramel sauce, a dollop of whipped cream, or even some fresh berries to balance out the richness.
- Slice and serve:
- Slice the cheesecake into wedges. The crust should hold up nicely, and each slice will reveal a perfectly creamy filling with that signature churro cinnamon sugar topping.
- Enjoy the moment:
- Take a bite and enjoy the delicious contrast of textures and flavors—smooth, creamy cheesecake with the crispy cinnamon crunch of churros. It’s the ultimate indulgence!
- Pro Tips for Perfect Churro Cheesecake
- Avoid Overmixing: When mixing the cheesecake filling, be careful not to overmix, especially after adding the eggs. Overmixing can lead to air bubbles, which might cause cracks as the cheesecake bakes.
- Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before starting. This will help everything mix together smoothly and avoid lumps.
- Baking Time Varies: Every oven is a little different, so keep an eye on the cheesecake as it bakes. If the edges are set and the center is just slightly jiggly, it’s done! It will continue to cook as it cools.
- Let It Chill: Patience is key! Letting your cheesecake chill for several hours (or overnight) not only improves the flavor but also ensures a firmer texture for easy slicing.
Notes
Nutrition Information (Per Serving)
- Calories: 450-500 kcal
- Fat: 30g
- Saturated Fat: 18g
- Trans Fat: 1g
- Cholesterol: 95mg
- Sodium: 230mg
- Carbohydrates: 44g
- Fiber: 2g
- Sugars: 30g
- Protein: 6g
- Vitamin A: 15%
- Vitamin C: 0%
- Calcium: 6%
- Iron: 4%