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Churro Cheesecake

Churro cheesecake combines two beloved desserts into one show-stopping treat that will have everyone asking for seconds. This decadent fusion features a buttery cinnamon graham cracker crust, a rich and creamy cheesecake filling swirled with cinnamon sugar, and a crispy churro topping that delivers that signature crunch.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Fusion, Mexican-American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs about 16 crackers
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup unsalted butter melted
For the Cheesecake Filling
  • 24 ounces cream cheese three 8-ounce blocks, softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 3 large eggs room temperature
  • 1/2 cup sour cream room temperature
  • 1/4 cup heavy cream
For the Churro Topping
  • 1/2 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 3 tablespoons unsalted butter melted
  • 1 cup crushed cinnamon cereal or additional graham crackers

Equipment

  • 9-inch springform pan
  • Electric mixer or stand mixer
  • Medium mixing bowl
  • Large mixing bowl
  • Food processor (optional, for crushing graham crackers)
  • Measuring cups and spoons
  • Rubber spatula
  • Aluminum foil
  • Wire cooling rack

Method
 

  1. Preheat your oven to 325°F and wrap the outside of your springform pan with two layers of aluminum foil to prevent any butter from leaking out. Grease the inside of the pan lightly with butter or non-stick spray.
  2. Combine the graham cracker crumbs, 1/4 cup sugar, 1 tablespoon cinnamon, and melted butter in a medium bowl, stirring until the mixture resembles wet sand. Press this mixture firmly into the bottom of your prepared pan, using the bottom of a measuring cup to create an even, compact layer.
  3. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
  4. Using an electric mixer on medium speed, beat the softened cream cheese for 2 to 3 minutes until completely smooth and fluffy with no lumps remaining. Scrape down the sides of the bowl frequently to make sure everything incorporates evenly.
  5. Add the 1 cup of sugar, vanilla extract, and 1/2 teaspoon cinnamon to the cream cheese, beating on low speed until just combined. Avoid overmixing at this stage.
  6. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Pour in the sour cream and heavy cream, then mix until the batter is smooth and uniform.
  7. Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula. In a small bowl, mix together the 1/2 cup sugar and 2 tablespoons cinnamon for the topping, then combine the crushed cereal or graham crackers with the melted butter.
  8. Sprinkle the cinnamon sugar mixture evenly over the top of the unbaked cheesecake, then scatter the buttered crumbs on top.
  9. Bake the cheesecake at 325°F for 50 to 55 minutes, until the edges are set but the center still has a slight jiggle when you gently shake the pan.
  10. Turn off the oven and crack the door open about an inch, letting the cheesecake cool inside for 1 hour.
  11. After an hour in the cooling oven, remove the cheesecake and let it cool completely at room temperature for another hour. Then refrigerate for at least 4 hours or overnight before serving.
  12. Run a thin knife around the edge of the cheesecake before releasing the springform, and dip your knife in hot water and wipe it clean between each slice for bakery-perfect presentation.

Notes

Bring all dairy ingredients to room temperature before starting. Mix the batter on low speed once you add the eggs to avoid incorporating excess air. Chill the cheesecake overnight for the best texture and easiest slicing. Store covered in the refrigerator for up to 5 days or freeze individual slices for up to 2 months.