Churro Cheesecake Recipe
This churro cheesecake combines the crispy, cinnamon-sugar topping of churros with the creamy, indulgent filling of cheesecake, creating a flavor fusion you never knew you needed.
Equipment
- Springform Pan
- Mixing Bowls
- Electric Mixer
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs crushed
- 1/4 cup sugar
- 1/2 cup butter melted
For the Cheesecake Filling
- 16 oz cream cheese softened
- 3/4 cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
For the Churro Topping
- 1/4 cup sugar
- 1 tbsp cinnamon
- 2 tbsp butter melted
Instructions
- Preheat oven to 325°F (165°C). Grease a springform pan.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
- In a bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and flour.
- Pour the mixture into the cooled crust.
- Bake for 50-60 minutes until the center is slightly wobbly.
- Turn off oven and cool with the door slightly open for 1 hour.
- Once cooled, brush the top with melted butter and sprinkle cinnamon-sugar mix.
- Chill for at least 4 hours before serving.
Notes
For extra indulgence, serve with whipped cream or drizzle with chocolate sauce.
