I’ll never forget the year my sister decided to throw a massive fiesta-themed birthday party – complete with a mariachi band, a taco bar overflowing with toppings, and enough margaritas to fuel a small village. The problem? She left dessert until the last minute! Panic set in until, in a flash of inspiration, I threw together a cobbled-together cheesecake with cinnamon sugar swirls. It was a runaway success! Now, I’m going to share my perfected recipe for a stunningly Simple Churro Cheesecake for Parties that’s guaranteed to be the highlight of your next gathering.

The Ultimate Simple Churro Cheesecake for Parties: A Step-by-Step Guide

Okay, friends, let’s dive into this incredibly delicious, crowd-pleasing dessert! This isn’t just any cheesecake; it’s a Churro Cheesecake, meaning it’s got all the warm, comforting flavors of cinnamon and sugar, all wrapped up in a creamy, dreamy cheesecake filling. Trust me, this will become your go-to dessert for every occasion!

What Makes This Churro Cheesecake So Special?

Besides the obvious churro flavor (which, let’s be honest, is irresistible), this cheesecake is special because it’s surprisingly simple to make. I know, I know, cheesecakes can seem intimidating, but this recipe is designed to be foolproof. We’re going to break it down into easy-to-follow steps, and I’ll share all my insider tips along the way. Get ready to impress your guests (and yourself!).

Ingredients You’ll Need

Before we start, let’s gather our ingredients. Here’s what you’ll need for the crust, filling, and topping:

For the Cinnamon-Sugar Crust:

• 1 ½ cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

For the Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 ½ cups granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 4 large eggs
• ½ cup sour cream

For the Churro Topping:

• ½ cup granulated sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, melted

Let’s Get Baking! Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). This is crucial for even baking!
2. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix well until the crumbs are evenly moistened. It should resemble wet sand.
3. Press the Crust: Press the crumb mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to firmly pack the crust. This is important to prevent it from crumbling later!
4. Pre-Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes. This helps it set and prevents a soggy bottom. Remove from the oven and let it cool slightly.
5. Prepare the Filling: In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. This usually takes about 3-4 minutes. Don’t skimp on the beating; lumps are NOT our friend!
6. Add Vanilla and Cinnamon: Beat in the vanilla extract and cinnamon until combined. The aroma already hints at the deliciousness to come!
7. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overmix at this stage, as this can incorporate too much air and cause the cheesecake to crack.
8. Stir in Sour Cream: Gently stir in the sour cream until just combined. This adds a lovely tang and richness to the cheesecake.
9. Pour Filling into Crust: Pour the cheesecake filling over the pre-baked crust, spreading it evenly.
10. Bake the Cheesecake: Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. It’s better to slightly underbake than overbake!
11. Cooling is Key: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracking.
12. Chill in the Refrigerator: Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This is essential for the cheesecake to fully set.
13. Prepare the Churro Topping: In a small bowl, combine the sugar and cinnamon for the topping.
14. Add Melted Butter: Remove the cheesecake from the springform pan and brush the top with the melted butter. This helps the cinnamon-sugar mixture adhere.
15. Sprinkle with Churro Topping: Generously sprinkle the cinnamon-sugar mixture over the top of the cheesecake.
16. Serve and Enjoy! Slice and serve this masterpiece. Prepare for rave reviews!

Success Tips for the Perfect Churro Cheesecake

Here are a few golden rules to ensure your Churro Cheesecake turns out absolutely perfect:

• Use Room Temperature Cream Cheese: This is non-negotiable! Softened cream cheese blends much more smoothly, preventing lumps and ensuring a creamy filling. Leave the cream cheese out for at least an hour before you start.
• Don’t Overmix the Batter: Overmixing incorporates too much air, which can cause the cheesecake to puff up and then crack as it cools. Mix until just combined, especially after adding the eggs.
• The Water Bath Debate: While a water bath can help prevent cracking, it’s not absolutely necessary for this recipe. The gradual cooling method (leaving it in the oven with the door ajar) works wonders. However, if you’re prone to cracking, feel free to use a water bath. Just wrap the bottom of your springform pan tightly with foil to prevent water from seeping in.
• Patience is a Virtue: Don’t rush the cooling and chilling process. Letting the cheesecake cool gradually and chill thoroughly is crucial for its texture and stability.
• Customize Your Churro Topping: Feel free to get creative with the churro topping! You can add a pinch of nutmeg or cardamom for a warmer flavor, or even drizzle with caramel sauce or chocolate ganache for extra decadence.

Variations and Add-Ins

Want to put your own spin on this Churro Cheesecake? Here are a few ideas to get you started:

• Chocolate Churro Cheesecake: Add 1/4 cup of unsweetened cocoa powder to the graham cracker crust and 1/4 cup of melted chocolate to the cheesecake filling.
• Dulce de Leche Churro Cheesecake: Swirl dulce de leche into the cheesecake filling before baking and drizzle more on top before serving.
• Spicy Churro Cheesecake: Add a pinch of cayenne pepper to the cinnamon-sugar topping for a hint of heat.

Serving Suggestions

This Churro Cheesecake is delicious on its own, but here are a few serving suggestions to elevate it even further:

• Whipped Cream: Serve with a dollop of freshly whipped cream, lightly sweetened with vanilla.
• Berries: Fresh berries, such as strawberries, raspberries, or blueberries, add a burst of color and flavor.
• Ice Cream: A scoop of vanilla ice cream or cinnamon ice cream is the perfect complement to the warm churro flavors.
• Caramel Sauce: A drizzle of homemade caramel sauce adds extra sweetness and indulgence.

Make Ahead and Storage Instructions

Good news! This Churro Cheesecake is a great make-ahead dessert. You can bake it up to 2 days in advance and store it in the refrigerator, tightly covered. In fact, the flavors often meld together even better after a day or two! Leftovers can be stored in the refrigerator for up to 5 days.

Can I Freeze Churro Cheesecake?

Yes, you can freeze Churro Cheesecake! To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. When ready to serve, thaw in the refrigerator overnight.

Other Delicious Dessert Recipes You’ll Love

If you’re looking for more show-stopping desserts for your next party, be sure to check out these other incredible recipes:

• For a burst of patriotic flavor, try these FIREWORKS OREO CHEESECAKE BARS. They’re perfect for summer holidays!
• Craving a no-bake treat? You absolutely MUST try the NO-BAKE S’MORES BAR BLISS. So easy and so delicious!
• For a campfire classic in cheesecake form, you can’t go wrong with S’MORES CHEESECAKE. It’s truly to die for!
• As the seasons change, you can enjoy the Caramel Apple Cheesecake Dip, and the Apple Crisp Mini Cheesecakes. Fall flavors are a must have!
• And if you’re short on time but still want a decadent dessert, the Strawberry Cheesecake Dump Cake is your new best friend.

In Conclusion: Bake Your Way to Party Success!

There you have it – my foolproof recipe for Simple Churro Cheesecake for Parties! I truly believe that anyone can make this, and I’m so excited for you to try it. Remember, baking should be fun, so don’t be afraid to experiment and put your own creative spin on it. Gather your ingredients, follow the steps, and prepare to be amazed by the deliciousness you create. Happy baking, my friends!

Churro Cheesecake: Party Perfection

Amelia Chen-Morrison

This Churro Cheesecake is a creamy, dreamy dessert that brings the warm, comforting flavors of cinnamon and sugar to a classic cheesecake. Simple to make and guaranteed to impress, it’s the perfect highlight for any gathering. Make it ahead and enjoy the rave reviews!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American, Mexican-Inspired

Servings 12

Calories 450 kcal

Equipment

• 9-inch springform pan
• Mixing bowls (medium and large)
• Electric Mixer (stand or hand mixer)
• Measuring cups and spoons
• Rubber spatula
• Wire rack
• Aluminum foil (if using water bath)
• Plastic Wrap
• Oven
• Measuring cup or flat-bottomed glass
• Small bowl

Ingredients

  

• 1 ½ cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 ½ cups granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 4 large eggs
• ½ cup sour cream
• ½ cup granulated sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, melted

Instructions

 

• Preheat your oven to 350°F (175°C).
• In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix well until the crumbs are evenly moistened.
• Press the crumb mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to firmly pack the crust.
• Bake the crust in the preheated oven for 8-10 minutes. Remove from the oven and let it cool slightly.
• In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy (3-4 minutes).
• Beat in the vanilla extract and cinnamon until combined.
• Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
• Gently stir in the sour cream until just combined.
• Pour the cheesecake filling over the pre-baked crust, spreading it evenly.
• Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
• 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 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 small bowl, combine the sugar and cinnamon for the topping.
• Remove the cheesecake from the springform pan and brush the top with the melted butter.
• Generously sprinkle the cinnamon-sugar mixture over the top of the cheesecake.
• Slice and serve.

Notes

For best results, ensure your cream cheese is fully softened to prevent lumps. Avoid overmixing the batter, especially after adding the eggs, to prevent cracking. Let the cheesecake cool gradually in the oven and chill thoroughly for optimal texture and stability. The cheesecake can be made 1-2 days in advance. It can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving. Serve with whipped cream, fresh berries, or a drizzle of caramel sauce for an extra touch.