Go Back
homemade Churro Cheesecake

Churro Cheesecake

This Churro Cheesecake blends the beloved cinnamon-sugar crunch of churros with the smooth, creamy richness of classic cheesecake. Inspired by a traditional Mexican bakery recipe, it features a buttery, cinnamon-sugar crust and a velvety filling subtly flavored with cinnamon and vanilla. Perfect for dessert lovers seeking a cozy, festive treat that celebrates texture and flavor.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 3 hours 15 minutes
Servings: 8 People
Course: Dessert
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)
  • 24 oz cream cheese, softened
  • 0.5 cup sour cream
  • 0.75 cup granulated sugar
  • 0.25 cup packed brown sugar
  • 1 tablespoon vanilla extract
  • 1.5 teaspoons ground cinnamon
  • 3 large eggs
  • To taste caramel sauce drizzle Optional topping.
  • To taste toasted pecans Optional topping.
  • To taste extra cinnamon sugar for dusting Optional topping.

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Rubber spatula
  • Oven
  • Cooling rack
  • Small saucepan optional for caramel drizzle

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. In a medium bowl, whisk together flour, ¼ cup sugar, 1 teaspoon cinnamon, and salt. Pour in the melted butter and mix until the ingredients form a crumbly dough.
  3. Press the dough evenly into the bottom of the springform pan. Use the back of a spoon to smooth and compact the crust layer.
  4. Combine 2 tablespoons sugar with 1 tablespoon cinnamon in a small bowl; sprinkle this cinnamon sugar mixture evenly over the crust.
  5. Bake the crust in the oven for 12-15 minutes until golden and set. Remove and let it cool slightly.
  6. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  7. Add sour cream, granulated sugar, brown sugar, vanilla extract, and cinnamon. Beat until well combined and silky.
  8. Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing to prevent cracks.
  9. Pour the filling over the partially baked crust and smooth the top gently with a spatula.
  10. Bake the cheesecake at 350°F (175°C) for 40-45 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
  11. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to reduce cracking.
  12. Remove from the oven and allow to cool completely on a wire rack, then refrigerate for at least 2 hours, preferably overnight.
  13. Before serving, optionally drizzle with caramel sauce or sprinkle with toasted pecans and extra cinnamon sugar for added texture and flavor.

Notes

  • For best results, bring cream cheese and sour cream to room temperature before mixing to avoid lumps.
  • Chilling the crust before baking may help prevent sogginess but is optional.
  • Avoid overbaking; the cheesecake continues to set as it cools.
  • Mini cheesecake bars can be made by dividing batter into lined muffin tins and adjusting bake time to 20-25 minutes.
  • A pinch of cayenne pepper mixed into the crust sugar adds an exciting spicy kick if desired.