Churro Cheesecake Recipe

Jump to Recipe Print Recipe

The Heart of Churro Cheesecake Recipe

There’s something undeniably comforting about the warm spice of cinnamon blended with the creamy richness of cheesecake. When I first made this Churro Cheesecake Recipe, I was drawn to the idea of capturing that crispy cinnamon-sugar charm of churros, but in a silky, luscious dessert. Each bite wraps you in buttery, smooth cream cheese with a crisp-edged base, then finishes with that classic cinnamon-kissed sugar crunch. It’s like a little fiesta for your taste buds!

What makes this recipe special is how it balances the fluffiness of cheesecake with that distinct churro flavor — it’s cozy without being overly sweet, and perfect for sharing or savoring slowly with your favorite coffee. You’ll notice the smell of cinnamon fills your kitchen while baking, setting the mood for a delightful treat.

As we walk through this Churro Cheesecake Recipe together, you’ll gain easy confidence in handling cheesecake batter, creating that ideal crust, and knowing exactly when your cheesecake is perfectly set. I’m excited to share tips that’ll turn this from a baking experiment into a reliable, go-to dessert.

Ingredient Breakdown

• Graham cracker crumbs: Creates that crisp, buttery base. You can swap with digestive biscuits or vanilla wafer crumbs if you prefer.
• Unsalted butter: Binds the crust and adds richness. Use melted coconut oil for a dairy-free twist.
• Cream cheese: The star that gives cheesecake its creamy texture. Make sure it’s softened to avoid lumps; light cream cheese works but expect a less rich result.
• Granulated sugar: Sweetens and balances the tang. Brown sugar can add a deeper caramel note if you want more warmth.
• Vanilla extract: Lifts all the flavors with a sweet, floral hint. If unavailable, a pinch of almond extract works in a pinch.
• Eggs: Provide structure and silkiness. Room temperature is best for smooth mixing.
• Ground cinnamon: The essential warm spice, echoing churro flavor. Feel free to blend in a little nutmeg or pumpkin pie spice for seasonal depth.
• Sour cream: Adds moisture and slight tang that keeps the cheesecake tender. Greek yogurt can substitute but expect a bit more firmness.
• Sugar and cinnamon for topping: That final crunchy, sweet dusting that seals the churro magic.

Before You Begin

Churro Cheesecake Recipe isn’t complicated, but preparation is key! So, take a little time to set up your mise en place: soften your cream cheese, measure ingredients ahead, and preheat your oven to 325°F (160°C). This lets you focus on mixing without scrambling. Having all ingredients ready also helps achieve the smooth, silky batter you want.

For best results, you’ll want a springform pan (9-inch recommended) for easy cheesecake release. A stand mixer or hand mixer gives you smooth batter with less effort. A mixing bowl, spatula, measuring cups and spoons, and a fine whisk complete the essentials. If you have a food processor, it’ll speed crust prep but isn’t necessary.

How to Make Churro Cheesecake Recipe

1. Preheat your oven to 325°F (160°C). This moderate temperature ensures your cheesecake bakes evenly without cracking.
2. Combine the graham cracker crumbs and melted butter in a bowl until the mixture feels like damp sand. You want it sticky but not soggy — this helps the crust hold its shape with crisp edges.
3. Press the crust mixture firmly into the bottom of your springform pan. I use the bottom of a glass to get it evenly packed — this step creates that satisfyingly crisp base you’ll love.
4. Beat the cream cheese and sugar in a large bowl until silky smooth and free of lumps. Don’t rush this part; the smoother the batter, the velvety your cheesecake will be.
5. Add vanilla extract and eggs one at a time, beating well after each addition. This trick keeps the mixture creamy and aerated without overmixing.
🔍

Pro-Level Pointers

For that tippy-top smooth texture, beat cream cheese until no lumps remain — scraping sides often helps. Avoid overbeating after adding eggs to prevent cracking. When baking, gently tap the pan to release air bubbles, and resist opening the oven during baking to keep temperature stable.

6. Stir in ground cinnamon and sour cream until just blended. The cinnamon should evenly scent the batter, and sour cream adds subtle tang and moisture.
7. Pour the mixture over the crust, smoothing the top gently—you’ll notice it has a rich, creamy sheen.
8. Bake for 50-60 minutes. The center should be just set but still have a slight wobble when you gently shake the pan — this ensures a perfect creamy finish without dryness.
9. Cool the cheesecake at room temperature before transferring to the fridge. This step stops cracks and helps set the texture. Refrigerate for at least 4 hours or preferably overnight for fullest flavor integration.
10. Before serving, mix sugar and cinnamon for the topping, then generously sprinkle it over the cheesecake’s surface. That crisp, cinnamon-sweet layer is the final flourish delivering the classic churro crunch you crave.

Creative Variations for Churro Cheesecake Recipe

• Chocolate swirl: Drizzle melted chocolate over the batter before baking, then swirl with a toothpick for a marbled effect.
• Spiced twist: Add a pinch of nutmeg or cloves to the cinnamon in batter and topping for a cozy fall vibe.
• Caramel drizzle: Top with warm caramel sauce and chopped toasted pecans to add buttery sweetness and crunch.
• Fruit flair: Serve with fresh berries or a berry compote to contrast the warm spice with bright acidity.
• Savory touch: Mix a tablespoon of finely grated orange zest into the batter for a refreshing citrus lift.
• Churro bites: After chilling, cut cheesecake into cubes and serve with a side of warm chocolate or dulce de leche for dipping.

Storage, Freezing & Reheating

• Refrigerate: Store covered in an airtight container for up to 5 days; texture remains silky and flavor melded.
• Freeze: Wrap tightly in plastic wrap and foil. Freeze up to 2 months. Thaw slowly overnight in the fridge to preserve creaminess.
• Reheat: Best enjoyed cold or room temperature. Warm briefly in a low oven (or 15 seconds in a microwave) if you desire a softer texture.
• Topping Storage: Sprinkle the cinnamon-sugar topping fresh before serving to keep it crisp and vibrant.

Churro Cheesecake Recipe FAQs

• Can I use low-fat cream cheese? You can, but expect a less rich texture. Full-fat cream cheese delivers that signature silkiness.
• Why did my cheesecake crack? Overmixing and rapid temperature changes often cause cracks. Bake gently, avoid overbeating, and cool gradually.
• How do I tell when the cheesecake is done? The edges should be set, and the center should jiggle slightly like gelatin when you gently shake the pan.
• Can I make this gluten-free? Yes! Swap graham cracker crumbs for gluten-free cookies or nut-based crusts.
• How long should I let it chill? At least 4 hours for firm texture, but overnight is ideal for fully developed flavor and sliceability.

Print