This amazing Churro Cheesecake comes together in about 50 minutes and uses a simple baking method for a quick and easy dessert that your family will love! You can switch up the ingredients to suit your taste or even use it as a great way to “clean out the fridge” if you’ve got cream cheese or sour cream hanging around! Trust me, this is the dessert you didn’t know you needed in your life!
Ingredient Breakdown for Churro Cheesecake
Now, let’s talk ingredients! This churro cheesecake is so simple yet packed with flavor like, deliciously rich and creamy flavor. Here’s what you need:
- 1 cup graham cracker crumbs: These will form the deliciously sweet crust that gives you that great crunchy texture.
- 1/2 cup unsalted butter, melted: Adds richness to the crust. Just use real butter here, folks, no margarine!
- 1/4 cup sugar: A little sweetness to balance all the flavors.
- 1 tablespoon cinnamon: This is where the “churro” magic happens! Cinnamon gives that warm, cozy flavor everyone loves!
- 2 (8 oz) packages cream cheese, softened: This is what gives your cheesecake its delightful, creamy texture.
- 1 cup sugar: For the filling, more sweetness!
- 1 teaspoon vanilla extract: This enhances the overall flavor.
- 3 eggs: They help set the cheesecake and give it that perfect texture.
- 1 cup sour cream: It makes everything creamy and brings a hint of tanginess that cuts through the sweetness beautifully.
Ingredient Substitutions
Do you want to switch things up? You can easily rеplace the graham cracker crumbs with crushed Oreos for a fun twist. If you’re lactose intolerant, feel free to swap cream cheese and sour cream for their dairy-free versions, just ensure you’re getting the right texture.
How to Make This Churro Cheesecake
Let’s get to that cheesecake-making part! If you’ve got about an hour, you’re just a few easy steps away from a delicious treat everyone is going to rave about. Here we go!
- Preheat the oven to 325°F (160°C): This is crucial to get that perfect cheesecake bake going.
- In a bowl, combine graham cracker crumbs, melted butter, 1/4 cup sugar, and 1 tablespoon cinnamon. Press the mixture into the bottom of a 9-inch springform pan. You’ll want to press it down firmly so it holds together when you serve it.
- In a large bowl, beat the softened cream cheese until smooth: this usually takes about 2-3 minutes. Make sure there are no lumps; that will contribute to an undesirable texture.
- Now, add 1 cup sugar and vanilla extract, mixing until everything is combined nicely.
- Add the eggs one at a time, mixing well after each addition. It’s important to get those eggs fully combined, this is what helps the cheesecake set perfectly.
- Stir in the sour cream until smooth, and oh, the smell of that creamy mixture is heavenly!
- Pour the cream cheese mixture over the crust that you made earlier. Make sure it’s nice and even.
- Bake for 50-60 minutes, or until the center is set and slightly jiggly. Remember, the cheesecake will continue to cook in the residual heat, so don’t worry too much about a small jiggle.
- Once it’s out, turn off the oven, crack the oven door, and let the cheesecake cool for about an hour. This will help prevent cracks.
- After that, refrigerate for at least 4 hours before serving. Seriously, this lets all the flavors blend beautifully.
- Right before serving, mix 1/4 cup sugar and 1 tablespoon cinnamon for sprinkling on top. This is the finishing touch you don’t want to miss!
If you loved this churro cheesecake, be sure to check out my Caramel Brownie Cheesecake!
Why This Recipe Works
Quick & Easy
Comes together in under an hour, and most of that is baking time! It’s truly a quick and easy dessert to fit into your busy schedule.
Crowd-Pleaser
This Churro Cheesecake is definitely a crowd-pleaser. I’ve brought it to family gatherings and birthday parties, and it’s always the first thing to disappear, seriously.
Make-Ahead Friendly
This is perfect for meal prep or those times when you know you’re going to be busy! Make it ahead, refrigerate it, and it’s ready when you are.
Comfort Food
This dessert is loaded with tons of flavor. It brings together the cozy warmth of churros and the creamy richness of cheesecake in every bite. What’s not to love?
Customizable
Don’t have some of the ingredients? No worries! You can easily substitute or modify things to make it work, like trying a different kind of crust!
Serving Suggestions
How to serve this churro cheesecake? Honestly, it’s a showstopper all by itself, but you can pair it with fresh fruit, whipped cream, or a drizzle of chocolate sauce for some extra flair. And let’s be real, ice cream always makes everything better!
Storage
This cheesecake will keep well in the refrigerator for about 5-7 days. Just be sure to cover it properly to keep it fresh!
Reheating Instructions
There’s really no need to reheat cheesecake, but if you want to take the chill off, you can leave it at room temp for about 30 minutes before serving.
Freezer Friendly
Yes, this lovely dessert is freezer friendly! You can freeze individual slices. Just wrap each piece in plastic wrap and then foil to keep it fresh. When you’re ready for a treat, let it thaw in the refrigerator overnight!
And there you have it! Your perfect Churro Cheesecake recipe that’s both a treat and super easy to make. Dive in, enjoy every last bite, and let me know how it goes in the comments! Happy baking! And for more recipes, follow us on Pinterest.
Print
Quick and Easy Churro Cheesecake
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A deliciously rich and creamy churro cheesecake that combines the cozy flavors of churros with the creamy texture of cheesecake.
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 1 tablespoon cinnamon
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup sour cream
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, melted butter, 1/4 cup sugar, and 1 tablespoon cinnamon. Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the softened cream cheese until smooth, about 2-3 minutes.
- Add 1 cup sugar and vanilla extract, mixing until combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream until smooth.
- Pour the cream cheese mixture over the crust.
- Bake for 50-60 minutes, or until the center is set and slightly jiggly.
- Once out of the oven, cool for about an hour, then refrigerate for at least 4 hours before serving.
- Before serving, mix 1/4 cup sugar and 1 tablespoon cinnamon for sprinkling on top.
Notes
This cheesecake pairs well with fresh fruit, whipped cream, or a drizzle of chocolate sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg