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Churro Cheesecake

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1h 30min

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12 servings

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Indulge in the perfect fusion of two beloved desserts with this Churro Cheesecake. A crispy, cinnamon-sugar coated churro crust cradles a rich, creamy cheesecake filling, creating a delightful contrast of textures and flavors. Topped with a drizzle of dulce de leche and a sprinkle of cinnamon, this dessert combines the best of Mexican and American cuisines. It's an impressive treat that's perfect for special occasions or when you're craving something uniquely delicious.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
25 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat oven

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.

2
Make churro dough

In a saucepan, combine water, butter, and salt. Bring to a boil.

3
Add flour

Remove from heat, add flour all at once, and stir vigorously until a smooth ball forms.

4
Cool dough

Let the dough cool for 5 minutes.

5
Form crust

Press the dough into the bottom and up the sides of the prepared pan.

6
Make cinnamon-sugar

Mix 2 tablespoons cinnamon with 1/4 cup granulated sugar.

7
Coat crust

Brush the crust with melted butter and sprinkle with cinnamon-sugar mixture.

8
Pre-bake crust

Bake for 15-20 minutes until golden. Let cool.

9
Prepare filling

Beat cream cheese and remaining sugar until smooth. Add sour cream and vanilla.

10
Add eggs

Beat in eggs one at a time until just combined.

11
Fill and bake

Pour filling into crust. Bake for 45-50 minutes until center is almost set.

12
Cool and chill

Let cool at room temperature, then refrigerate for at least 4 hours.

13
Prepare topping

Mix brown sugar with remaining cinnamon.

14
Finish and serve

Sprinkle cinnamon-sugar mixture over cheesecake. Drizzle with warmed dulce de leche.

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