Can I Make Churro Cheesecake Ahead of Time?

Yes! Churro cheesecake can be made a day or two in advance. Simply follow the recipe, refrigerate the cheesecake once it cools, and it will be ready to serve when you need it.

What Can I Do If My Cheesecake Cracks?

If your cheesecake cracks, don’t worry—it’s still delicious! You can cover the cracks with a topping of whipped cream, chocolate ganache, or caramel sauce to hide any imperfections.

How Can I Make a Dairy-Free Churro Cheesecake?

To make a dairy-free version, use dairy-free cream cheese and substitute the butter in the crust with a plant-based alternative. Be sure to check all your ingredients for any hidden dairy.

Can I Use Store-Bought Churros for the Crust?

While homemade churro dough gives the best texture and flavor, you can use store-bought churros in a pinch. Crush them up and press into the bottom of your springform pan to form the crust.

How Do I Make My Churro Cheesecake Extra Creamy?

For an ultra-creamy cheesecake, make sure all your ingredients are at room temperature before mixing, and avoid overbaking. You can also add a touch of heavy cream to the filling for extra richness.

Churro Cheesecake Recipe Perfect Dessert

Description

The Churro Cheesecake is a delightful fusion of crispy, cinnamon-sugar-coated churros and creamy cheesecake, offering a unique twist on two beloved desserts. This treat combines the crunchy texture and spicy sweetness of churros with the rich, smoothness of cheesecake, making it an extraordinary dessert for any occasion.

Ingredients

Scale

For the Churro Crust:

1 cup granulated sugar
1 tablespoon ground cinnamon
1 cup all-purpose flour
1 cup water
1/4 cup butter
1/2 teaspoon salt

For the Cheesecake Filling:

24 ounces cream cheese (three 8-ounce packages), softened to room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1 cup sour cream

Optional Ingredients:

1 cup chocolate chips
Caramel sauce for drizzling
A pinch of ground nutmeg

Instructions

Prepare the Cinnamon-Sugar Mixture: In a small bowl, combine 1 cup of granulated sugar with 1 tablespoon of ground cinnamon. Set aside.
Make the Churro Dough: In a medium saucepan, bring 1 cup of water, 1/4 cup of butter, and 1/2 teaspoon of salt to a boil. Reduce heat to low, add 1 cup of all-purpose flour, and stir constantly until the dough forms a smooth ball and pulls away from the sides of the pan.
Shape and Bake the Crust: Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough in a spiral pattern, starting from the center of a greased 9-inch springform pan, to form the crust. Sprinkle generously with the cinnamon-sugar mixture. Bake at 375°F (190°C) until golden brown.
Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add 1 cup of granulated sugar and 1 teaspoon of vanilla extract, mixing until well combined. Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Finally, blend in 1 cup of sour cream until the filling is smooth and creamy.
Assemble the Cheesecake: Pour the cheesecake filling over the baked churro crust, spreading it evenly. Sprinkle a light coating of the cinnamon-sugar mixture over the top for added flavor.
Bake: Place the springform pan on a baking sheet and bake at 325°F (160°C) for 55-65 minutes, or until the center is almost set but still slightly jiggly.
Cool and Chill: Remove the cheesecake from the oven and let it cool in the pan on a wire rack for about 1 hour. Then, cover and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.
Serve: Once chilled, remove the cheesecake from the springform pan. For an extra touch, drizzle with caramel sauce or sprinkle additional cinnamon-sugar before serving.

Prep Time: Approximately 30 minutes
Cook Time: Approximately 1 hour
Category: Dessert
Cuisine: Americans

Keywords: Churro Cheesecake Recipe