CHURRO CHEESECAKE: GET IN MY BELLY!

Imagine the warm, comforting flavors of a freshly fried churro combined with the creamy, decadent richness of cheesecake. Is your mouth watering yet? Because we’re about to dive headfirst into creating the ultimate dessert experience: Churro Cheesecake Heaven. Get ready to impress your friends and family (and yourself!) with this surprisingly achievable and absolutely irresistible treat.

Gathering Your Star-Studded Ingredients

Alright, let’s make sure we have everything we need to bring this Churro Cheesecake dream to life. Don’t worry; most of these are pantry staples!

For the Cinnamon-Sugar Crust:

• 1 ½ cups graham cracker crumbs: Finely crushed, about 12 full sheets
• 6 tablespoons unsalted butter: Melted
• ¼ cup granulated sugar: Adds a touch of sweetness
• 1 teaspoon ground cinnamon: The key to that churro flavor!

For the Creamy Cheesecake Filling:

• 32 ounces cream cheese: Full-fat, softened to room temperature (this is *crucial*!)
• 1 ½ cups granulated sugar: For perfectly balanced sweetness
• ½ cup sour cream: Adds tang and creaminess
• 2 large eggs: Room temperature, please!
• 1 teaspoon vanilla extract: Enhances the other flavors
• ½ teaspoon ground cinnamon: More cinnamon goodness!

For the Churro Topping:

• ½ cup unsalted butter: Melted
• 1 cup granulated sugar: For coating
• 2 tablespoons ground cinnamon: The perfect churro ratio

Step-by-Step to Churro Cheesecake Nirvana

Okay, deep breaths! We’re going to break this down into manageable steps. I promise, even if you’ve never made a cheesecake before, you can totally nail this. Remember, we’re in this together!

Crafting the Cinnamon-Sugar Crust:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix well until evenly moistened.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a measuring cup to help flatten it evenly.
4. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely before adding the filling. This step is important – it helps the crust set.

Whipping Up the Dreamy Cheesecake Filling:

1. In a large bowl (or the bowl of your stand mixer), beat the softened cream cheese and sugar together until smooth and creamy. This is where the room-temperature cream cheese really makes a difference – no lumps!
2. Beat in the sour cream, then the eggs one at a time, mixing well after each addition. Be careful not to overmix – this can incorporate too much air and cause the cheesecake to crack.
3. Stir in the vanilla extract and cinnamon.
4. Pour the filling over the cooled crust in the springform pan.

Baking to Golden Perfection:

1. Wrap the bottom of the springform pan tightly with aluminum foil. This will help prevent water from seeping into the cheesecake during baking if you are using a water bath.
2. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This creates a water bath, which helps the cheesecake bake evenly and prevents cracking. If you are not using a water bath, lower the oven temperature to 325F (160C).
3. Bake for 55-70 minutes, or until the edges are set but the center still has a slight jiggle. Don’t worry if it looks a little wobbly – it will firm up as it cools.
4. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.
5. Remove the cheesecake from the oven and let it cool completely on a wire rack.
6. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This is essential for the cheesecake to set properly.

Creating the Irresistible Churro Topping:

1. In a shallow dish, combine the sugar and cinnamon for the topping.
2. Once the cheesecake is completely chilled, remove it from the springform pan.
3. Brush the top of the cheesecake with the melted butter.
4. Generously sprinkle the cinnamon-sugar mixture over the top of the cheesecake, making sure it’s evenly coated.
5. Slice, serve, and prepare for the compliments to roll in!

Troubleshooting Those Tricky Cheesecake Moments

Cheesecakes can be a little temperamental, but don’t let that scare you! Here are some common issues and how to tackle them:

Cracked Cheesecake?

The dreaded crack! Usually caused by rapid temperature changes. The water bath helps, but also remember to cool the cheesecake gradually in the oven. Sour cream helps, too! And hey, even if it cracks, it still tastes amazing! You can always cover it with the churro topping to hide any imperfections.

Lumpy Filling?

Almost always due to cold cream cheese. Make sure it’s *truly* softened to room temperature before you start. If it’s still lumpy, try beating it for longer, but be careful not to overmix.

Soggy Crust?

Make sure to pre-bake the crust and let it cool completely before adding the filling. Also, wrapping the springform pan in foil for the water bath is crucial to keep moisture out.

Variations to Spice Things Up

Feeling adventurous? Let’s tweak this Churro Cheesecake masterpiece! The possibilities are endless, so consider using this as a blueprint and get creative.

Chocolate Churro Cheesecake:

Add 2 tablespoons of unsweetened cocoa powder to the graham cracker crust and 2 ounces of melted dark chocolate to the cheesecake filling. This takes it to a whole new level of decadent indulgence. I think you would also enjoy our BISCOFF CHOCOLATE COOKIE. It’s a delicious treat.

Dulce de Leche Churro Cheesecake:

Swirl dulce de leche into the cheesecake filling before baking. This adds a caramel-like sweetness and creaminess that complements the cinnamon and sugar perfectly. It’s like a hug in cheesecake form.

Spicy Churro Cheesecake:

Add a pinch of cayenne pepper to the cinnamon-sugar topping for a subtle kick. It’s unexpected but surprisingly delicious! (Start with just a pinch – you can always add more.) If you love cinnamon, you might want to try our Cinnamon Cheesecake Cookies as well! They feature a secret ingredient that will blow your mind.

More Cheesecake Delights

If you’re a cheesecake aficionado like me, you’re always on the lookout for the next best thing. Well, you’re in luck! I’ve got a few more cheesecake recipes that I think you’ll absolutely adore. Have you ever tried BANANA PUDDING CHEESECAKE? Or maybe you would be interested in FIREWORKS OREO CHEESECAKE BARS? And you can find the original CHURRO CHEESECAKE recipe here!

The Grand Finale: Enjoying Your Churro Cheesecake Heaven

There you have it! Your very own Churro Cheesecake, ready to be devoured. I know it seems like a lot of steps, but trust me, the end result is worth every single one. This isn’t just a dessert; it’s an experience. So grab a slice, savor the flavors, and bask in the glory of your baking accomplishment. You deserve it!

Churro Cheesecake

Amelia Chen-Morrison

Indulge in the ultimate dessert fusion with this Churro Cheesecake. Combining the warm, comforting flavors of churros with the creamy decadence of cheesecake, this recipe is surprisingly achievable and absolutely irresistible, promising a delightful experience for both bakers and eaters.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 450 kcal

Equipment

• 9-inch springform pan
• Medium bowl
• Large bowl
• Stand mixer or electric mixer
• Measuring cups and spoons
• Aluminum foil
• Large roasting pan
• Wire rack
• Shallow Dish
• Rubber spatula
• Oven
• Plastic Wrap

Ingredients

  

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• 32 ounces cream cheese, softened
• 1 ½ cups granulated sugar
• ½ cup sour cream
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 2 tablespoons ground cinnamon
• Hot water for water bath

Instructions

 

• Preheat oven to 350°F (175°C).
• In a medium bowl, combine the graham cracker crumbs, melted butter, ¼ cup sugar, and 1 teaspoon cinnamon. Mix well until evenly moistened.
• Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to help flatten it evenly.
• Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
• Wrap the bottom of the springform pan tightly with aluminum foil.
• Place the springform pan inside a larger roasting pan.
• In a large bowl (or the bowl of your stand mixer), beat the softened cream cheese and 1 ½ cups sugar together until smooth and creamy.
• Beat in the sour cream, then the eggs one at a time, mixing well after each addition. Be careful not to overmix.
• Stir in the vanilla extract and ½ teaspoon cinnamon.
• Pour the filling over the cooled crust in the springform 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 edges are set but the center still has a slight jiggle. If not using water bath, lower oven temp to 325F.
• Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
• Remove the cheesecake from the oven and let it cool completely on a wire rack.
• Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
• In a shallow dish, combine the 1 cup sugar and 2 tablespoons cinnamon for the topping.
• Once the cheesecake is completely chilled, remove it from the springform pan.
• Brush the top of the cheesecake with the ½ cup melted butter.
• Generously sprinkle the cinnamon-sugar mixture over the top of the cheesecake, making sure it’s evenly coated.
• Slice and serve.

Notes

For best results, ensure cream cheese is fully softened to avoid lumps in the filling. A water bath is recommended to prevent cracking during baking; wrap the springform pan tightly in foil to prevent water from seeping in. If cracks do appear, don’t worry—the churro topping will conceal them. Store leftover cheesecake in the refrigerator for up to 3 days. For a chocolate variation, add cocoa powder to the crust and melted dark chocolate to the filling. For a Dulce de Leche twist, swirl it into the filling before baking. Add a pinch of cayenne to the churro topping for a spicy kick.