why make this recipe
Decadent Churro Cheesecake combines the rich creaminess of cheesecake with the sweet cinnamon flavor of churros. This delightful dessert is perfect for special occasions or just as a sweet treat for yourself. If you love desserts that are both creamy and have a hint of spice, this churro cheesecake is for you!
how to make Decadent Churro Cheesecake
Ingredients:
- 1 ½ cups graham cracker crumbs (or crushed cinnamon graham crackers for extra flavor)
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 24 ounces (680g) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup sour cream
- ¼ cup all-purpose flour
- ½ cup granulated sugar (for topping)
- 2 teaspoons ground cinnamon (for topping)
- 2 tablespoons unsalted butter, melted (to brush on top)
Directions:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, 3 tablespoons of sugar, and 1 teaspoon of cinnamon together. Stir in the melted butter until the mixture looks like damp sand.
- Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan, about ¼ inch thick. Bake for 10 minutes and let it cool slightly.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed for about 3 minutes until it is smooth and fluffy. Gradually add ¾ cup of sugar and mix until well combined.
- Beat in the eggs one at a time, making sure each is fully mixed before adding the next one. Then, mix in the vanilla extract and sour cream. Finally, add the flour and blend just until smooth, being careful not to overmix.
- Pour the cheesecake filling over the cooled crust and spread it evenly. Bake at 325°F (163°C) for 50-60 minutes, or until the edges are set but the center jiggles slightly.
- While the cheesecake is baking, mix ½ cup of sugar with 2 teaspoons of cinnamon for the topping.
- Once the cheesecake is done, take it out of the oven. Brush the surface with melted butter and sprinkle the cinnamon sugar topping evenly over the top.
- Allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set.
- Before serving, run a thin knife around the edge of the cheesecake and release the springform pan. Slice with a warm knife, and it’s ready to enjoy!
how to serve Decadent Churro Cheesecake
You can serve Decadent Churro Cheesecake chilled. For extra flair, add a dollop of whipped cream or a scoop of vanilla ice cream on each slice. It also pairs wonderfully with a hot cup of coffee or tea.
how to store Decadent Churro Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for 3-4 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap for up to 2 months.
tips to make Decadent Churro Cheesecake
- Make sure your cream cheese is softened to room temperature; this helps achieve a smooth and creamy filling.
- Don’t overmix the batter after adding the flour to keep the cheesecake from becoming dense.
- Let the cheesecake cool completely before refrigerating; this helps it set properly.
variation
You can switch up the flavors by using different extracts, such as almond or coconut, instead of vanilla. For a chocolate twist, fold in some mini chocolate chips into the batter.
FAQs
1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture may be a little different. The cheesecake may not be as rich and creamy.
2. Why does my cheesecake have cracks?
Cracks in cheesecakes can happen if it is overbaked or if the oven temperature is too high. Make sure to bake it gently and at the right temperature.
3. Can I make this cheesecake ahead of time?
Yes, you can make this cheesecake a day or two in advance. It actually tastes better after it has had time to set in the fridge!
Decadent Churro Cheesecake
Ingredients
For the crust
- 1.5 cups graham cracker crumbs or crushed cinnamon graham crackers for extra flavor
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the filling
- 24 ounces cream cheese, softened
- 0.75 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 0.5 cup sour cream
- 0.25 cup all-purpose flour
For the topping
- 0.5 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted (to brush on top)
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, 3 tablespoons of sugar, and 1 teaspoon of cinnamon together.
- Stir in the melted butter until the mixture looks like damp sand.
- Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan, about ¼ inch thick.
- Bake for 10 minutes and let it cool slightly.
Cheesecake filling
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed for about 3 minutes until smooth and fluffy.
- Gradually add ¾ cup of sugar and mix until well combined.
- Beat in the eggs one at a time, making sure each is fully mixed before adding the next one.
- Mix in the vanilla extract and sour cream, then add the flour and blend just until smooth, being careful not to overmix.
- Pour the cheesecake filling over the cooled crust and spread it evenly.
- Bake at 325°F (163°C) for 50-60 minutes, or until the edges are set but the center jiggles slightly.
Finishing touches
- While the cheesecake is baking, mix ½ cup of sugar with 2 teaspoons of cinnamon for the topping.
- Once the cheesecake is done, take it out of the oven.
- Brush the surface with melted butter and sprinkle the cinnamon sugar topping evenly over the top.
- Allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set.
- Before serving, run a thin knife around the edge of the cheesecake and release the springform pan.
- Slice with a warm knife, and it’s ready to enjoy!