Churro Cheesecake
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.
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.