Churro Cheesecake Recipe: Cinnamon-Sugar and Creamy

Introduction

Churro Cheesecake is the ultimate dessert mash-up: a buttery cinnamon-sugar churro crust filled with rich, creamy vanilla cheesecake, topped with more cinnamon-sugar crunch and a caramel drizzle. Think churro meets cheesecake in one irresistible bar. Perfect for parties, holidays, or when you want something special without complicated techniques. Presented cut into squares on a white ceramic platter with caramel drizzle and extra cinnamon sugar, optionally garnished with whipped cream rosettes, this Churro Cheesecake offers golden crispy edges, creamy filling, and pure cinnamon-sugar bliss that makes everyone reach for seconds.

Ingredients

Churro Crust: • 1 cup (2 sticks) unsalted butter, melted
• 1 cup granulated sugar
• 2 tbsp ground cinnamon
• 2 sleeves graham crackers (about 18 full sheets), crushed
• ¼ tsp kosher salt

Cheesecake Filling: • 24 oz (3 blocks) full-fat cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• ½ cup sour cream
• ¼ cup heavy cream
• 2 tsp vanilla extract
• 1 tbsp all-purpose flour (optional, for extra stability)

Cinnamon-Sugar Topping: • ¼ cup granulated sugar
• 1 tbsp ground cinnamon

Caramel Drizzle: • ½ cup caramel sauce (store-bought or homemade)

Serving: • Whipped cream, extra cinnamon sugar

Step-by-Step Process

1. Preheat & prep
   Preheat oven to 325°F. Line a 9×9 baking pan with parchment, leaving overhang.
2. Make churro crust
   Mix melted butter, sugar, and cinnamon. Stir in crushed graham crackers and salt until a wet sand texture. Press firmly into the pan bottom. Bake 10 minutes. Cool.
3. Beat cheesecake filling
   Beat cream cheese and sugar until smooth (no lumps). Add eggs one at a time on low. Add sour cream, heavy cream, vanilla, and flour (if using). Mix just until combined.
4. Pour filling
   Pour cheesecake batter over cooled crust. Tap pan gently to release air bubbles.
5. Make topping
   Mix sugar and cinnamon. Sprinkle generously over filling.
6. Bake
   Bake 50–60 minutes until edges set and center jiggles slightly. Turn oven off, crack door, cool 1 hour in oven.
7. Chill
   Cool to room temp, then chill at least 6 hours (overnight best).
8. Finish & serve
   Lift out with parchment. Cut into squares. Warm caramel drizzle over top. Serve chilled or at room temperature.

Tips for Perfect Churro Cheesecake

• Room temp cream cheese—prevents lumps
• Don’t overbeat after eggs—prevents cracking
• Water bath optional—lower temp prevents cracks
• Chill fully—sets up for clean cuts
• Homemade caramel or store-bought—both great
• Cinnamon-sugar topping = signature churro crunch

Variations and Customization

• Chocolate Churro: add cocoa to the crust + chocolate drizzle
• Dulce de Leche: use dulce de leche in topping
• Mini Cheesecakes: muffin tin for individual
• Gluten-Free: GF graham crackers
• Nutty: add chopped pecans to the topping
• Boozy: add 1 tbsp rum to filling

Storage and Serving Tips

• Keeps 5–7 days in fridge
• Freezes beautifully up to 2 months
• Thaw in fridge overnight
• Quick refresh: warm slice 10 seconds
• Serve chilled or slightly warmed
• Perfect with coffee or milk

Nutritional Information

Based on 16 bars:
• Calories: 420 kcal
• Total Fat: 28g (Saturated 16g)
• Carbohydrates: 38g (Sugars 30g)

FAQ

1. My cheesecake cracked?
Overbeaten or temperature change. Lower temp + water bath next time.

2. No springform?
9×9 pan with parchment overhang works.

3. Make-ahead?
Yes—up to 3 days ahead.

4. Less sweet?
Reduce sugar by ¼ cup in filling.

5. Best pan?
9×9 for thick bars; 9×13 for thinner.

Conclusion

This Churro Cheesecake is pure dessert heaven—creamy vanilla cheesecake meets crunchy cinnamon-sugar churro crust in one stunning bar that tastes like cinnamon rolls and cheesecake had a baby. One slice with that caramel drizzle and suddenly birthdays feel epic, holidays feel indulgent, and everyone’s asking for the recipe while sneaking extra bites. Make it once, and it becomes your signature “I brought dessert” that earns standing ovations and empty platters every time.