What are the ingredients for churro cheesecake?

The ingredients include graham crackers, unsalted butter, granulated sugar, cinnamon, cream cheese, eggs, vanilla extract, and sour cream. A cinnamon-sugar mix is used for the topping.

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! It’s even better when made a day ahead. Chilling overnight helps the flavors develop and makes slicing easier.

Can I use crescent rolls or puff pastry instead of graham crackers?

Absolutely! Crescent rolls or puff pastry can be used as a base. Just bake them slightly before adding the cheesecake filling.

What not to do when making cheesecake?

Avoid overmixing the batter, baking at too high a temperature, or skipping the chilling time. These can cause cracks and a poor texture.

What is churro dough called?

Traditional churro dough is typically a simple flour-and-water dough, but some versions use pâte à choux (choux pastry).

Is this a no-bake churro cheesecake recipe?

The base recipe is baked, but a no-bake version can be made by chilling the cheesecake filling without baking and adding the topping after setting.

Churro Cheesecake Recipe – Easy Dessert Idea

Description

This churro cheesecake recipe combines the creamy richness of classic cheesecake with the cinnamon-sugar crunch of churros, baked on a buttery graham cracker crust. It’s the perfect dessert for holidays, parties, or any sweet occasion.

Ingredients

Scale

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

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Instructions

Preheat the oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
In a bowl, mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and 1 teaspoon cinnamon. Press the mixture firmly into the base of the pan. Bake for 8 minutes and allow to cool.
In a large bowl, beat cream cheese until smooth. Add 150g sugar and mix until fluffy. Beat in the eggs one at a time. Stir in vanilla extract and sour cream until well combined.
Pour the filling over the cooled crust and smooth the top evenly.
In a small bowl, combine 2 tablespoons sugar and 1 teaspoon cinnamon. Sprinkle generously over the top of the cheesecake batter.
Bake for 40 minutes or until edges are set and center slightly jiggles.
Turn off the oven, leave the door ajar, and allow the cheesecake to rest inside for 1 hour.
Remove from oven, cool to room temperature, then refrigerate for at least 4 hours before slicing and serving.

Notes

Use full-fat cream cheese for the best texture and flavor.
Chilling overnight helps the cheesecake set and makes slicing easier.
You can swap the graham cracker crust with crescent rolls, puff pastry, or cinnamon rolls for a fun twist.
For a no-bake version, skip baking and let it set in the refrigerator.
Top with caramel or dulce de leche for added sweetness.

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