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churro cheesecake

Churro Cheesecake

A rich and creamy churro cheesecake made with a cinnamon graham cracker crust, smooth vanilla cheesecake filling, crunchy pre-baked cinnamon streusel mixed throughout, and a classic cinnamon sugar topping. This dessert combines the crisp, spiced flavor of churros with the velvety texture of cheesecake for a bold, bakery-style treat that’s perfect for gatherings, holidays, or anytime you want an unforgettable dessert.

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Prep Time 20 minutes
Cook Time 50 minutes
resting time 3 hours
Total Time 4 hours 10 minutes
Course Cheesecake, Dessert, Holiday Dessert, Party Dessert, Special Occasion Dessert, Sweet Treat
Cuisine American, Dessert, Fusion, Latin-inspired, Mexican, Southwestern
Servings 12 Servings
Calories 375 kcal

Equipment

Ingredients
 

Graham cracker crust

  • 1/2 cup Butter, melted
  • 1½ cups Crushed graham cracker crumbs
  • 1 tbsp Sugar
  • 1/2 tsp Cinnamon

Cheesecake

  • 3 8oz packages Cream cheese
  • 1 cup Sugar
  • 2 tbsp Flour
  • 1 tsp Vanilla extract
  • 1/4 cup Milk
  • 3 Eggs

Struesel

  • 1/4 cup Butter, melted and cooled
  • 1/2 cup Flour
  • 1/4 cup Brown Sugar
  • 2 tbsp Sugar
  • 1 tsp Cinnamon
  • 1/8 tsp Sea salt

Cinnamon sugar topping

Instructions
 

Struesel instructions

  • Preheat the oven to 325℉.
  • In a small bowl, melt 1/4 cup Butter, melted and cooled in the microwave and allow to cool slightly.
  • Add 1/2 cup Flour, 1/4 cup Brown Sugar, 2 tbsp Sugar, 1 tsp Cinnamon, and 1/8 tsp Sea salt to the butter and stir to form soft, crumbs of struesel.
  • Sprinkle onto a parchment paper lined sheet pan and bake for 10 minutes.
  • Remove from the oven and allow to cool.

Graham cracker crust instructions

  • Melt 1/2 cup Butter, meltedin the microwave in a mixing bowl.
  • Add 1½ cups Crushed graham cracker crumbs, 1 tbsp Sugar, and1/2 tsp Cinnamon. Stir to combine all of the ingredients.
  • Press the crust into the bottom of a 9 inch springform pan. Set aside.

Cheesecake instructions

  • Preheat the oven to 375℉
  • In a stand mixer with the paddle attachment, beat the cream cheese, 1 cup Sugar, 2 tbsp Flour, and 1 tsp Vanilla extract.
  • Add the milk and eggs and beat until the ingredients are combined.
  • Pour the cheesecake mixture into the springform pan and smooth the top.
  • Sprinkle the cooled streusel on top of the cheesecake and swirl into the cheesecake batter with a butter knife.
  • Place the cheesecake into the oven and bake for 50 minutes (total, you will be adding the cinnamon sugar topping halfway through this bake time) or until the outside is firm and the center of the cheesecake is still jiggly.
  • In a small mixing bowl, combine the 1/3 cup Sugar and1 tsp Cinnamon.
  • Halfway through baking (25minutes), pull the cake slightly out of the oven and cover with the cinnamon sugar mixture. Return to finish baking.
  • Remove the cheesecake from the oven and allow to cool at room temperature for one hour, then refrigerate for 3 hours before slicing and serving.

Nutrition

Serving: 1sliceCalories: 375kcal
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