Description

This decadent Churros Cheesecake combines the creamy richness of classic cheesecake with the warm, cinnamon-sugar flavors of traditional churros. Featuring a buttery graham cracker crust spiced with cinnamon and a smooth, luscious cream cheese filling, it’s finished with a delightful cinnamon sugar topping brushed with melted butter for that authentic churro taste. Perfect for dessert lovers looking for a unique twist on cheesecake.

Ingredients

Graham Cracker Crust

2 cups graham cracker crumbs
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter (melted and cooled slightly)

Cheesecake Filling

4 (8 ounce) bricks cream cheese (32 ounces total) (at room temperature)
1 cup granulated sugar
1/2 cup sour cream (at room temperature)
1/4 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs (at room temperature)

Cinnamon Sugar Coating

1/3 cup granulated sugar
2 teaspoons ground cinnamon
3 tablespoons unsalted butter (melted and cooled slightly)

Cook Mode Prevent your screen from going dark

Instructions

Make the graham cracker crust: In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until all crumbs are moistened.
Press the crust into pan: Pour the crust mixture into a 9-inch springform pan and pack firmly into the bottom and about ½ inch up the sides using the bottom of a cup or flat surface.
Bake the crust: Bake the crust in a preheated 325°F oven for 8 minutes to set and keep it crisp. Remove and let cool slightly.
Prepare the cheesecake filling: Beat cream cheese and sugar with an electric mixer on medium speed until smooth and sugar is dissolved (1-2 minutes). Add sour cream, flour, salt, and vanilla extract and mix until combined.
Add eggs: Add eggs one at a time, mixing after each until just incorporated, taking care not to over mix.
Assemble for baking: Pour cheesecake filling over the cooled crust. Wrap the springform pan bottom with aluminum foil to prevent leaks. Place in a large roasting pan or baking dish with high sides.
Create the water bath: Fill the roasting pan with boiling water until it reaches halfway up the side of the springform pan to create a water bath. If your pan is not large enough, place a separate high-sided pan filled with 2 cups boiling water on the rack below to steam the cheesecake.
Bake the cheesecake: Bake in the center of the preheated 325°F oven for 60 to 75 minutes until the surface is slightly puffed and no longer shiny. The edges should be lightly browned, and the center should still jiggle gently.
Cool the cheesecake: Leave the cheesecake in the oven with the door slightly ajar to cool for 1 hour. After 30 minutes, gently run a knife around the edges to loosen it.
Chill: Cool completely to room temperature, then refrigerate for at least 4 hours or until fully set.
Make cinnamon sugar coating: In a medium bowl, whisk together sugar and cinnamon until combined.
Apply topping: Brush the melted butter evenly over the cooled cheesecake, working quickly to avoid hardening, then sprinkle evenly with the cinnamon sugar mixture.
Serve: Slice and enjoy your churros-inspired cheesecake dessert.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps in the filling.
Wrapping the springform pan base with foil is crucial to prevent water from leaking in during the water bath baking.
The water bath ensures even cooking and prevents cracking on the cheesecake surface.
Running a knife along the edges while cooling helps prevent sticking and cracking.
Chilling for at least 4 hours is important for the cheesecake to set properly.
If you don’t have a large pan for the water bath, the steam method with a separate pan of boiling water is an excellent alternative.

Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American