What are the ingredients for churro cheesecake?

The main ingredients for churro cheesecake include graham crackers, butter, cinnamon, sugar, cream cheese, eggs, vanilla extract, and sour cream.

How long does churro cheesecake last in the fridge?

Churro cheesecake lasts up to 5 days in the refrigerator when stored in an airtight container.

Can I make churro cheesecake ahead of time?

Yes, churro cheesecake is perfect to make ahead. For best results, refrigerate it overnight before serving.

Can I make a no bake version of churro cheesecake?

Yes, for a no-bake version, skip baking the filling and chill the cheesecake in the fridge for several hours until set. Add the cinnamon sugar topping after chilling.

What is churro dough called?

Traditional churro dough is similar to pâte à choux, though simpler versions use just flour, water, salt, and oil.

What not to do when making cheesecake?

Avoid overmixing the batter, which can cause cracks. Also, don’t skip the chilling step or bake at too high a temperature.

Easy Churro Cheesecake Recipe

Description

A rich, creamy churro cheesecake with a crunchy cinnamon-sugar topping and buttery graham cracker crust—perfect for parties and sweet cravings.

Ingredients

Scale

200g graham crackers, finely crushed
80g unsalted butter, melted
2 tablespoons granulated sugar
1 teaspoon cinnamon
500g cream cheese, room temperature
150g granulated sugar
2 large eggs
1 teaspoon vanilla extract
100ml sour cream
2 tablespoons sugar (for topping)
1 teaspoon cinnamon (for topping)

Instructions

Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and grease the sides lightly.
In a bowl, mix graham cracker crumbs, melted butter, 2 tbsp sugar, and 1 tsp cinnamon. Press into the bottom of the pan and bake for 8 minutes. Cool.
In a large bowl, beat the cream cheese until smooth. Add sugar and beat until fluffy. Mix in eggs one at a time, then add vanilla and sour cream until combined.
Pour the filling over the cooled crust and smooth the top.
Mix 2 tbsp sugar and 1 tsp cinnamon for the topping and sprinkle evenly over the batter.
Bake for 40 minutes until edges are set and center jiggles slightly.
Turn off oven, leave the door ajar, and let the cheesecake rest inside for 1 hour.
Cool to room temperature, then refrigerate for at least 4 hours before serving.

Notes

Use full-fat cream cheese for the creamiest texture.
Chill overnight for best flavor and clean slicing.
Try substituting crust with crescent rolls, puff pastry, or cinnamon rolls.
Optional: Drizzle with caramel or dulce de leche before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 slice
Calories: 330
Sugar: 18g
Sodium: 190mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 0g
Protein: 5g
Cholesterol: 75mg