Description
Churro Cheesecake marries the warm, crunchy cinnamon-sugar churro crust with a creamy cheesecake filling for an indulgent dessert.
Ingredients
Scale
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour (for stability)
- ½ cup caramel sauce (optional), warmed
- 2 tablespoons extra cinnamon-sugar mix
Instructions
- Preheat oven to 350°F (175°C) and position a rack in the center.
- Whisk together flour, sugar, and cinnamon in a bowl, stir in melted butter, press into a 9-inch springform pan, and bake 10 minutes. Let cool slightly.
- Beat cream cheese until smooth, add sugar and sour cream, then beat in eggs one at a time; stir in vanilla and flour until uniform.
- Pour filling over crust, tap pan to release air bubbles, and bake 35–40 minutes until the edges are set and the center jiggles slightly. Cool inside the oven with the door cracked for 30 minutes.
- Let cheesecake cool at room temperature for 1 hour, then refrigerate at least 4 hours or overnight. Before serving, dust with cinnamon-sugar or drizzle with caramel sauce.
Notes
- Use room-temperature ingredients to ensure a smooth filling.
- Bake in a water bath or leave the oven door ajar to prevent cracks.
- For extra crisp edges, increase oven temperature to 375°F for the last 2–3 minutes.
- Add 1 teaspoon orange zest to the batter for a citrusy twist.
- Use a piping bag fitted with a small round tip for clean filling application.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 22 g
- Fat: 24 g
- Carbohydrates: 35 g
- Protein: 6 g