Go Back
Delicious and easy churro cheesecake dessert dream featuring a creamy cheesecake filling, a crispy churro crust, and a dusting of cinnamon sugar.

Easy Churro Cheesecake Dream

Indulge in the creamy richness of cheesecake combined with the warm, comforting flavors of cinnamon and sugar, reminiscent of freshly fried churros. This easy-to-make Churro Cheesecake Dream offers a delightful fusion of textures and flavors that will elevate your dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 ½ cups granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 large eggs
  • ½ cup sour cream
  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon

Equipment

  • 9-inch Springform Pan
  • Electric Mixer (stand or hand-held)
  • Mixing bowls
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Oven
  • Shallow Bowl
  • Pastry brush

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
  3. Press firmly into the bottom of a 9-inch springform pan.
  4. Bake the Crust: Bake in the preheated oven for 8-10 minutes. Let cool completely.
  5. Reduce oven temperature to 325°F (160°C).
  6. Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth and creamy.
  7. Add vanilla extract, cinnamon, and salt. Beat until well combined.
  8. Add eggs one at a time, beating well after each addition.
  9. Stir in sour cream until just combined. Do not overmix.
  10. Pour and Bake: Pour the cheesecake filling over the cooled crust.
  11. Bake in the preheated oven at 325°F (160°C) for 60-70 minutes, or until the center is just slightly jiggly.
  12. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This prevents cracking.
  13. Chill: Remove the cheesecake from the oven and let cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight.
  14. Prepare the Churro Topping: In a shallow bowl, combine sugar and cinnamon.
  15. Coat and Serve: Remove the cheesecake from the springform pan.
  16. Brush the top and sides with melted butter.
  17. Dredge the cheesecake in the cinnamon-sugar mixture, ensuring it's fully coated.
  18. Slice and serve immediately.

Notes

For best results, ensure cream cheese is fully softened before mixing to avoid lumps. Avoid overmixing the filling to prevent cracks. Let the cheesecake cool gradually in the oven with the door ajar to prevent cracking. Store leftover cheesecake in the refrigerator for up to 3 days. To prevent a soggy crust, you can brush the cooled crust with melted chocolate before pouring in the cheesecake filling.