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Slice of delicious churro cheesecake recipe

Churro Cheesecake Recipe

This churro cheesecake recipe merges the creamy richness of cheesecake with the warm, cinnamon-sugar goodness of churros. It's an unforgettable treat that's surprisingly easy to make.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Refrigeration Time 8 hours
Total Time 9 hours 40 minutes
Course Dessert
Cuisine American, Mexican
Servings 12 slices
Calories 450 kcal

Equipment

  • 9-inch Springform Pan
  • Large Roasting Pan
  • Aluminum Foil
  • Mixing Bowls

Ingredients
  

For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar

For the Cheesecake Filling

  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 4 large eggs
  • 1/2 cup sour cream

For the Churro Topping

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon

Instructions
 

  • Step 1: Prepare the Graham Cracker Crust
    Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let the crust cool completely.
  • Step 2: Make the Cheesecake Filling
    In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and cinnamon, mixing well. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the sour cream until just combined. Pour the filling over the cooled crust.
  • Step 3: Bake the Cheesecake
    Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the pan in a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake for 55-70 minutes, or until the cheesecake is set but still slightly jiggly in the center.
  • Step 4: Cool the Cheesecake
    Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
  • Step 5: Prepare the Churro Topping
    In a small bowl, combine the sugar and cinnamon. Once the cheesecake is chilled, brush the top with melted butter. Generously sprinkle the cinnamon-sugar mixture over the top.
  • Step 6: Serve and Enjoy
    Carefully remove the sides of the springform pan. Slice and serve your delicious churro cheesecake. Garnish with a dollop of whipped cream or a drizzle of caramel for an extra touch. Enjoy!

Notes

Tips for the Perfect Churro Cheesecake:
- Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature.
- Don't Overmix the Batter: Mix until just combined for a smooth, dense texture.
- Water Bath Baking Is Crucial: This ensures even cooking and prevents cracking.
- Cooling Is Key: Allowing the cheesecake to cool gradually prevents sinking.
- Customize Your Churro Topping: Adjust the amount of cinnamon or add a pinch of cayenne pepper.
Keyword Cheesecake, Churro, Cinnamon, Dessert