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Churro Cheesecake

Churro cheesecake combines the crispy, cinnamon-sugar indulgence of churros with creamy, tangy cheesecake for a dessert that feels both nostalgic and sophisticated.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Spanish-American Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Churro Crust
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter melted
  • 1/3 cup hot water
  • 2 tablespoons vegetable oil
  • 1 tablespoon ground cinnamon
  • 3 tablespoons cinnamon-sugar mixture for topping
Cheesecake Filling
  • 32 ounces cream cheese room temperature
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper optional, adds subtle heat
Chocolate Drizzle and Topping
  • 4 ounces semi-sweet chocolate chopped
  • 2 tablespoons coconut oil or vegetable oil
  • 2 tablespoons cinnamon-sugar mixture

Equipment

  • 9-inch springform pan
  • Food processor
  • Electric mixer or hand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Measuring cups and spoons
  • Rubber spatula
  • Whisk
  • Shallow baking dish (for water bath)
  • Aluminum foil
  • Small saucepan
  • Oven thermometer (optional but helpful)

Method
 

  1. Preheat your oven to 325 degrees Fahrenheit.
  2. Wrap the outside of a 9-inch springform pan tightly with aluminum foil.
  3. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon salt, and 2 tablespoons granulated sugar.
  4. Pour in 6 tablespoons melted butter, 1/3 cup hot water, 2 tablespoons vegetable oil, and 1 tablespoon ground cinnamon.
  5. Stir until a shaggy dough forms.
  6. Transfer the dough to the prepared springform pan and press it firmly into the bottom and 1 inch up the sides.
  7. Use a fork to prick the crust all over and sprinkle 3 tablespoons of cinnamon-sugar mixture over the crust.
  8. Bake the crust for 12 to 15 minutes until it turns golden brown.
  9. Let it cool for 5 minutes while preparing the filling.
  10. In a large bowl, use an electric mixer to beat 32 ounces room-temperature cream cheese on low speed for 2 to 3 minutes until smooth.
  11. In a separate bowl, whisk together 1 cup granulated sugar and 1/4 cup cornstarch.
  12. Gradually add the sugar-cornstarch mixture to the beaten cream cheese while mixing on low speed.
  13. Add 1 teaspoon ground cinnamon and 1/4 teaspoon cayenne pepper to the mixture.
  14. Add 2 large eggs one at a time, mixing each time for about 30 seconds.
  15. Pour in 1/2 cup sour cream and 2 teaspoons vanilla extract, then mix on low speed for 1 minute.
  16. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
  17. Place the springform pan inside a larger shallow baking dish and pour hot water into the larger dish.
  18. Carefully transfer to the oven and bake for 50 to 55 minutes.
  19. Turn off the oven and crack the door open, leaving the cheesecake inside for 1 hour.
  20. Refrigerate for at least 8 hours, preferably overnight.
  21. Melt 4 ounces chopped semi-sweet chocolate with 2 tablespoons coconut oil and drizzle over the chilled cheesecake.
  22. Sprinkle 2 tablespoons cinnamon-sugar mixture on top before serving.

Notes

Serve churro cheesecake at room temperature with strong coffee or warm chocolate sauce for dipping.