Churro Cheesecake
A golden churro crust giving way to a cloud-like cheesecake layer brimmed with cinnamon sugar bliss. This dessert marries the crunchy nostalgia of carnival-style churros with the velvety richness of classic cheesecake, perfect for any celebration or weekend treat.
Ingredients
- 1 ¾ cups graham cracker crumbs or digestive biscuits
- ⅓ cup granulated sugar for crust
- 2 teaspoons ground cinnamon for crust
- 6 tablespoons unsalted butter melted, for crust
- 24 ounces cream cheese room temperature
- 1 cup granulated sugar for filling
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 3 large eggs beaten
- 1–2 teaspoons ground cinnamon for swirling into filling
- additional melted butter for brushing edges before topping
- cinnamon-sugar mixture for coating edges
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, ⅓ cup sugar, and 2 teaspoons cinnamon. Stir in melted butter until the mixture holds together when pressed.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- In a mixer, beat the cream cheese until smooth. Add 1 cup sugar and vanilla extract, mixing until creamy.
- Blend in sour cream (or Greek yogurt), scraping down the bowl as needed.
- Add the beaten eggs one at a time, mixing gently until just combined.
- Swirl 1–2 teaspoons cinnamon into the batter to create ribbons of spice.
- Pour the filling over the crust, smooth the top, and bake for 50–60 minutes until the edges are set but the center jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Before serving, brush the edges with melted butter and dredge in a cinnamon-sugar mixture for a classic churro crunch.
Notes
For variations, try adding chopped Snickers and strawberries, lemon curd with blueberries, or a cinnamon-roll glaze. For a no-bake version, use ramekins and chill until set. To make it gluten-free, use gluten-free cookies for the crust. Cheesecake can be made a day ahead and freezes well for up to 2 months.