Description
A delightful fusion of creamy cheesecake and cinnamon-sugar churros. This Churro Cheesecake Recipe features a crispy, buttery base topped with a smooth, sweet filling and a final dusting of fragrant cinnamon sugar. It’s the perfect dessert to impress friends and family with its inviting aroma and melt-in-your-mouth texture.
Ingredients
Scale
-
Crust and Cinnamon Layer
- 1 cup (about 200 g) graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon (divided in half for sprinkling)
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Cheesecake Filling
- 16 ounces (2 blocks) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) sour cream
-
Cinnamon-Sugar Topping
- 2 tablespoons granulated sugar
- ½ tablespoon ground cinnamon
Instructions
-
Preheat the Oven
- Preheat your oven to 350°F (180°C).
- Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
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Make the Crust
- In a bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and half of the 1 tablespoon of cinnamon (about ½ tablespoon).
- Stir until the crumbs are evenly coated and the mixture has a moist, sandy texture.
- Press this mixture evenly into the bottom of the prepared pan to form a firm crust.
-
Prepare the Cheesecake Filling
- In a large mixing bowl, beat softened cream cheese and ½ cup sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Beat in vanilla extract and sour cream. Continue mixing until the filling is well-combined and silky.
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Assemble and Bake
- Pour the cheesecake filling over the crust, spreading it evenly.
- Sprinkle the remaining ½ tablespoon of cinnamon evenly over the top (for a subtle churro touch).
- Bake in the preheated oven for 25 to 30 minutes, or until the center is almost set.
- The cheesecake should still have a slight jiggle in the middle when you gently shake the pan.
-
Add the Cinnamon-Sugar Topping
- In a small bowl, combine 2 tablespoons sugar and ½ tablespoon cinnamon.
- Immediately after removing the cheesecake from the oven, sprinkle this mixture over the top.
- Let the cheesecake cool at room temperature for about 30 minutes.
-
Chill and Serve
- Transfer the pan to the refrigerator to chill for at least 3 hours or until fully set.
- Slice into squares or bars. Serve cold and enjoy the delightful Churro Cheesecake Recipe!
Notes
Variations:
- For extra richness, drizzle caramel sauce on top before serving.
- Add a pinch of cayenne pepper to the cinnamon-sugar for a spicy twist.
Tips:
- Ensure cream cheese is at room temperature to avoid lumps in the filling.
- For a thinner cheesecake layer, use a 9×9-inch pan and adjust baking time by a few minutes.
Intolerances/Allergies:
- This recipe contains dairy and gluten. For a gluten-free version, use gluten-free graham crackers.
- To reduce lactose, opt for lactose-free cream cheese and sour cream, if available.
Taste Adjustments:
- Increase sugar by 2 tablespoons if you prefer a sweeter filling.
- Reduce the cinnamon if you want a milder flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1/9 of recipe
- Calories: ~300 kcal
- Sugar: ~20 g
- Sodium: ~220 mg
- Fat: ~20 g
- Saturated Fat: ~12 g
- Unsaturated Fat: ~7 g
- Trans Fat: ~0 g
- Carbohydrates: ~25 g
- Fiber: ~1 g
- Protein: ~5 g
- Cholesterol: ~60 mg