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Churro Cheesecake Recipe

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4.9 from 129 reviews

A deliciously creamy Churro Cheesecake that combines the classic flavors of churros with a rich and smooth cheesecake, topped with a cinnamon sugar mixture for an irresistible dessert.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted

Cheesecake Filling

  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • ½ cup sour cream

Topping

  • ½ cup sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (160°C) to ensure it is at the perfect temperature for baking the cheesecake evenly.
  2. Prepare Crust: In a bowl, combine the graham cracker crumbs with the melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a springform pan to form the crust layer.
  3. Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy with no lumps.
  4. Add Vanilla and Eggs: Add the vanilla extract, then incorporate the eggs one at a time, beating well after each addition to maintain a smooth consistency.
  5. Add Cinnamon and Sour Cream: Gently fold in the ground cinnamon and sour cream until the mixture is fully combined and smooth.
  6. Assemble Cheesecake: Pour the prepared cheesecake batter over the crust in the springform pan, spreading it evenly.
  7. Bake: Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly to the touch. This ensures a creamy texture.
  8. Cool and Chill: Allow the cheesecake to cool down to room temperature, then refrigerate it for at least 4 hours or overnight to set completely and develop flavor.
  9. Prepare Topping and Serve: Mix together the sugar and ground cinnamon for the topping. Sprinkle this mixture evenly over the chilled cheesecake before serving for that classic churro flavor.

Notes

  • Using a springform pan makes it easier to remove the cheesecake without damaging the crust.
  • Make sure the cream cheese is softened to room temperature to avoid lumps in the batter.
  • Do not overbake the cheesecake; it should still jiggle slightly in the center when done.
  • For best flavor, refrigerate the cheesecake overnight before serving.
  • This cheesecake pairs well with a drizzle of caramel or dulce de leche for extra sweetness.

Find it online: https://mealoria.com/churro-cheesecake-recipe/