I’m going to share something special with you today – my absolute favorite churro cheesecake recipe that took me dozens of attempts to perfect. This isn’t just any cheesecake; it’s the perfect marriage of crispy, cinnamon-sugared churro crust and creamy, rich cheesecake filling that never fails to impress at family gatherings.

Trust me when I say this churro cheesecake recipe combines the best of both worlds. After countless trials (and some delicious failures), I’ve nailed the perfect balance between traditional Mexican churros and classic New York-style cheesecake. The result? A dessert that disappears within minutes at every potluck.

Time and Servings

• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Cooling Time: 6 hours
• Total Time: 8 hours
• Servings: 12 slices

Equipment Needed

• 9-inch springform pan
• Stand mixer or hand mixer
• Large mixing bowls
• Measuring cups and spoons
• Food processor
• Rubber spatula
• Water bath pan
• Aluminum foil
• Cooling rack
• Pastry brush
• Saucepan

Ingredients

For the Churro Crust:

• 2 packages churros (about 12 total), coarsely chopped
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• Pinch of salt

For the Cheesecake Filling:

• 4 (8 oz) packages cream cheese, softened
• 1¼ cups granulated sugar
• 4 large eggs, room temperature
• 1/3 cup heavy cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

For the Cinnamon Sugar Topping:

• 1/2 cup granulated sugar
• 2 tablespoons ground cinnamon
• 1/4 cup butter, melted

Let me tell you, the key to this churro cheesecake recipe’s success lies in room temperature ingredients. I learned this the hard way after battling lumpy cheesecake batter one too many times. Now I always set my ingredients out at least two hours before starting.

Creating the Perfect Churro Crust

Here’s where the magic begins. After much experimentation, I discovered that store-bought churros work perfectly fine – just make sure they’re fresh and crispy. Here’s my foolproof method:

1. Preheat oven to 325°F
2. Process churros in food processor until finely ground
3. Mix churro crumbs with melted butter, sugar, cinnamon, and salt
4. Press mixture firmly into bottom and 1 inch up sides of prepared pan
5. Bake for 10 minutes, then cool completely

Making the Silky Cheesecake Filling

I’ve learned the importance of patience when making this filling. Rushing the process leads to lumpy batter and cracks in your finished cheesecake. Trust me, the extra time spent ensuring proper mixing temperatures and techniques makes all the difference.

1. Beat cream cheese in stand mixer until completely smooth (about 5 minutes)
2. Gradually add sugar, scraping bowl frequently
3. Add eggs one at a time, mixing on low speed
4. Pour in heavy cream and vanilla
5. Mix until just combined – don’t overmix!

The Baking Process

Here’s my secret to crack-free cheesecake: a proper water bath. I wrap my springform pan in three layers of heavy-duty foil, making sure there are no gaps where water could seep in.

1. Pour filling over cooled crust
2. Tap pan gently on counter to remove air bubbles
3. Place wrapped pan in larger roasting pan
4. Fill roasting pan with hot water halfway up sides of springform
5. Bake at 325°F for 1 hour and 15 minutes
6. Center should be slightly jiggly but edges set
7. Turn off oven, crack door open
8. Let cool in oven for 1 hour

The Crucial Cooling Process

This is where patience really becomes important. I know it’s tempting to rush, but proper cooling prevents cracks and ensures perfect texture.

1. Remove from water bath
2. Run knife around edge of pan
3. Cool completely on wire rack (about 2 hours)
4. Refrigerate at least 6 hours, preferably overnight

The Churro-Inspired Finishing Touch

Just before serving, I add that classic churro touch:

1. Combine sugar and cinnamon in small bowl
2. Brush top of chilled cheesecake with melted butter
3. Sprinkle generously with cinnamon sugar mixture
4. Save extra for serving

Serving Your Churro Cheesecake

After years of serving this churro cheesecake recipe at family gatherings, I’ve learned a few tricks for the perfect slice. First, always dip your knife in hot water and wipe clean between cuts. I find that an 8-inch chef’s knife works best, making clean, decisive cuts through both the creamy filling and crispy crust.

For the ultimate presentation, I like to serve each slice with a drizzle of warm dulce de leche and a fresh dusting of cinnamon sugar. Sometimes, if I’m feeling extra indulgent, I’ll add a small scoop of vanilla bean ice cream on the side. The contrast between warm and cold, creamy and crispy, creates an unforgettable dessert experience.

Storage Tips from My Kitchen to Yours

Let me share some hard-learned lessons about storing this cheesecake. While it will keep for up to 5 days in the refrigerator, I’ve found it’s best within the first 3 days when the crust maintains its churro-like texture. Always store in an airtight container to prevent the cheesecake from absorbing other flavors from your fridge.

If you need to make it ahead for an event, I recommend waiting to add the final cinnamon sugar topping until just before serving. This keeps the top layer crispy and gives that fresh-churro feel we’re looking for.

Troubleshooting Common Issues

Through countless iterations of this churro cheesecake recipe, I’ve encountered (and solved) pretty much every possible issue:

If your crust seems too crumbly, add an extra tablespoon of melted butter. Too firm? Cut back slightly on the butter next time. For filling that’s not setting properly, remember that the center should still have a slight jiggle when you turn off the oven – it will continue to set as it cools.

Make It Your Own

Over time, I’ve experimented with various adaptations of this recipe, and I encourage you to do the same. Sometimes I’ll add a teaspoon of Mexican vanilla or a pinch of cardamom to the filling. During fall, I might incorporate a bit of pumpkin spice into the cinnamon sugar topping. The base recipe is solid enough to handle some creative tweaks while still maintaining that essential churro cheesecake character.

Remember, the key to success with this recipe is patience and attention to detail. Take your time with each step, and you’ll be rewarded with a dessert that’s sure to become your family’s favorite too. I’d love to hear how your churro cheesecake turns out – drop me a comment below!