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Churro Cheesecake

Churro Cheesecake

This cheesecake features a delightful churro twist, with options to incorporate the flavors into a spiced crust or a cinnamon-sugar swirl within the filling.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
5 hours
Total Time 6 hours 40 minutes
Course Dessert
Cuisine American, Greek, Mexican
Servings 10 People
Calories 250 kcal

Equipment

Ingredients
  

Churro Ingredients

  • 1 Cup Water
  • 1/4 Cup Unsalted butter, cut into pieces
  • 1 Tbsp Granulated sugar
  • 1/4 Tsp Salt
  • 1 Cup All-purpose flour
  • 1 Large Egg
  • Vegetable or canola oil, for frying
  • 1/2 Cup Granulated sugar, for coating
  • 1 Tsp Ground cinnamon, for coating

Cheesecake Ingredients

  • 24 Oz Packages cream cheese, softened at room temperature
  • 1 1/4 Cup Granulated sugar
  • 4 Large Eggs
  • 1 Cup Sour cream
  • 2 Tsp Vanilla extract
  • 1/2 Tsp ground cinnamon (optional)

Cinnamon-Sugar Swirl Ingredients (Optional)

  • 1/4 Cup Granulated sugar
  • 2 Tsp Ground cinnamon

Instructions
 

Churro Recipe

  • Make the Dough:
    In a saucepan, heat water, butter, sugar, and salt over medium heat. Bring to a boil, stirring constantly. Reduce heat to low. Immediately add flour and stir vigorously until the dough pulls away from the sides and forms a ball.
  • Incorporate Egg:
    Remove pan from heat. Transfer dough to a large bowl and let cool for 5 minutes. Beat in the egg until fully incorporated.
  • Heat Oil:
    Fill a deep fryer or large pot with 2 inches of oil. Heat to 360°F (180°C). Use a candy thermometer for accuracy.
  • Pipe and Fry:
    Transfer dough to the pastry bag. Pipe 4-5 inch ropes of dough directly into the hot oil, using a knife or scissors to cut the dough. Fry in batches until golden brown, flipping once.
  • Drain and Coat:
    Remove churros with tongs or a slotted spoon and drain on paper towels. Immediately roll in the cinnamon-sugar mixture.

Cheesecake Instructions

  • Make the Crust (Optional):
    Crush churros in a food processor or within a plastic bag using a rolling pin. Combine crushed churros, sugar, cinnamon, and melted butter .Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
  • Prep for Baking:
    Preheat oven to 350°F (175°C). Wrap the outside of the springform pan with aluminum foil to prevent water seeping in if using a water bath (recommended for creamy cheesecake texture).
  • Make the Filling:
    In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in sour cream, vanilla extract, and cinnamon (if using).
  • Choose Your Variation:
    Plain Filling: Pour the cheesecake filling directly over the prepared crust (if using).
    Cinnamon Swirl: Pour about half of the cheesecake filling over the prepared crust (if using). Combine remaining sugar and cinnamon and sprinkle evenly over the filling. Gently swirl with a knife. Pour remaining filling over top.
  • Bake:
    Place cheesecake in a roasting pan or larger baking dish. Pour hot water halfway up the sides of the springform pan (water bath method).Bake for 60-70 minutes, or until the center is almost set with a slight jiggle.
  • Cool and Chill:
    Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. Remove cheesecake and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.

Notes

Serving Suggestions: Top with whipped cream, extra cinnamon sugar, fresh berries, or a drizzle of caramel sauce.
Recipe Notes:
  • Flavor Intensity: Adjust the amount of cinnamon in the crust or filling to your desired level.
  • Water Bath: Creates a creamy, custard-like texture. If skipping, reduce baking temperature to 325°F.
  • Doneness: Cheesecake should have a slight jiggle in the center when done. Avoid overbaking.

Nutrition

Calories: 250kcal
Keyword Cheesecake Recipe, Churro, Churro Cheesecake, Churro Cheesecake Recipe
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