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Homemade Churro Cheesecake Recipe

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A delicious fusion dessert combining the creamy texture of cheesecake with the warm cinnamon-sugar flavor of churros. This homemade churro cheesecake features a buttery crust, a rich cinnamon-spiced cheesecake filling, and a signature brown sugar cinnamon swirl.

Ingredients

Scale
  • 9 oz Marinela Canelitas (24 cookies) OR 2 cups graham cracker crumbs
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 cup unsalted butter, melted
  • 24 oz plain cream cheese, room temperature
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup brown sugar, lightly packed
  • 1 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 1/2 cup brown sugar, lightly packed (for swirl)
  • 1 teaspoon ground cinnamon (for swirl)
  • 1/2 teaspoon corn starch (for swirl)
  • 2 tablespoons cold water (for swirl)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. For the crust: If using graham crackers, pulse in a food processor until fine. Mix with sugar, cinnamon, and salt. Stir in melted butter until evenly moistened. Press into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then cool.
  3. For the filling: Beat cream cheese until smooth. Add sour cream and vanilla, mix well. Gradually add brown sugar, cinnamon, and salt, beating until fully combined. Add eggs one at a time, mixing just until incorporated.
  4. For the swirl: Whisk brown sugar, cinnamon, corn starch, and water in a small bowl until smooth. Pour cheesecake filling over cooled crust. Drizzle swirl mixture over the top and use a knife to gently swirl into the filling.
  5. Bake for 50-60 minutes until edges are set and center is slightly jiggly. Turn off oven, crack door, and let cool for 1 hour. Chill in fridge for at least 4 hours before serving.

Notes

For a gluten-free version, use gluten-free graham crackers or cookies. The swirl can be omitted for a simpler cheesecake. Store leftovers covered in the fridge for up to 5 days.

Nutrition

Find it online: https://www.rapidrecipes.blog/homemade-churro-cheesecake-recipe/