Churro Cheesecake
Indulge in this delicious churro cheesecake that blends the crispy, cinnamon sugar coated goodness of churros with the creamy richness of cheesecake. This recipe is perfect for dessert lovers looking for a unique and mouthwatering treat.
Ingredients
For the Churro Crust:
- 1 cup all purpose flour
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
For the Cheesecake Filling:
- 16 ounces cream cheese softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Topping:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- Optional: Chocolate or caramel sauce fresh berries for serving
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9 inch springform pan with butter or non stick spray.
Prepare the Churro Crust:
- In a medium bowl, combine flour, melted butter, sugar, vanilla extract, and cinnamon.
- Mix until a soft dough forms.
- Press the dough evenly into the bottom of the prepared springform pan.
- Bake for 10 minutes, or until the crust is lightly golden. Let it cool while preparing the filling.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth using an electric mixer.
- Add sugar and vanilla extract, mixing until fully combined.
- Beat in the eggs, one at a time, on low speed to avoid overmixing.
- Fold in the sour cream until the mixture is smooth and creamy.
Assemble and Bake:
- Pour the cheesecake filling over the cooled churro crust, spreading it evenly.
- Bake for 30-35 minutes, or until the center is almost set but still slightly jiggly.
Cool and Set:
- Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours, preferably overnight, to set completely.
Add the Cinnamon Sugar Topping:
- Mix sugar and cinnamon in a small bowl.
- Before serving, sprinkle the cinnamon-sugar mixture generously over the top of the cheesecake.
Serve:
- Slice and serve with optional toppings like chocolate or caramel drizzle and fresh berries.
Notes
- Make Ahead: You can prepare the cheesecake a day in advance and store it in the refrigerator.
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap the cheesecake tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Prevent Cracking: Avoid overmixing the batter to prevent air bubbles that can lead to cracks. You can also use a water bath during baking for a smooth surface.
