Simple Churro Cheesecake

I still remember the first time I tried to combine two of my absolute favorite desserts: a warm, cinnamon-sugar churro and a rich, creamy cheesecake. It was for a family potluck, and I wanted to bring something truly spectacular. My first few attempts were…

well, let’s just say they were a learning experience! But through that process, I discovered the secret to creating the most incredible, yet surprisingly easy, dessert. This Simple Churro Cheesecake is the result of that quest.

It captures the nostalgic, comforting flavor of a fresh churro wrapped around the most velvety, tangy cheesecake filling you can imagine. It has a buttery, cinnamon-graham cracker crust, a luscious cream cheese center, and a crackly cinnamon-sugar topping that is pure bliss. This dessert isn’t just a recipe; it’s a celebration in a springform pan.

I’ve streamlined every step to ensure you get a show-stopping result without the stress. So, if you’re looking for a dessert that wows a crowd and brings pure joy, this Simple Churro Cheesecake recipe is your new best friend.

Why You’ll Love This Simple Churro Cheesecake Recipe

This isn’t just any dessert; it’s an experience. From the first bite of the crunchy, cinnamon-dusted topping to the smooth, creamy filling, this homemade churro cheesecake will become an instant family favorite. Here’s why you’ll find yourself making it again and again.

• Unbelievably Easy: Don’t let the gorgeous final product intimidate you. This recipe uses simple, accessible ingredients and straightforward steps. It’s the perfect introduction to making cheesecake at home, proving that a delicious Simple Churro Cheesecake is within anyone’s reach.
• The Perfect Flavor Fusion: It masterfully combines two beloved desserts. The warm, comforting spice of cinnamon sugar perfectly complements the cool, tangy creaminess of the cheesecake. It’s a match made in dessert heaven.
• Crowd-Pleasing Perfection: Whether you’re making it for a holiday, a birthday, or a simple weeknight treat, this churro cheesecake recipe is guaranteed to impress. Every single person who tries it asks for the recipe!
• Make-Ahead Friendly: Cheesecake is one of the best desserts to make in advance. You can prepare this entire Simple Churro Cheesecake a day or two before your event, which frees up your time and lets the flavors meld and deepen beautifully.

Ingredients You’ll Need

For this delightful Simple Churro Cheesecake, we’ll break down the ingredients into three simple components: the crust, the creamy filling, and that iconic cinnamon-sugar topping. Using high-quality, room-temperature ingredients is key to achieving the best texture.

Substitutions & Variations

While this classic Simple Churro Cheesecake recipe is spectacular as is, you can certainly customize it to your liking. Here are a few fun and delicious variations to try:

• Crust Variations: Instead of graham crackers, try using crushed Biscoff cookies for a spiced caramel note, or crushed vanilla wafers for a lighter, buttery base. For a truly decadent twist, shortbread cookies also make a fantastic crust for this easy churro cheesecake.
• Add a Drizzle: Once the cheesecake has chilled, elevate it with a drizzle of warm dulce de leche or caramel sauce. A rich chocolate ganache also pairs wonderfully with the cinnamon flavors.
• Spicy Chocolate Twist: Add a pinch of cayenne pepper to the cinnamon-sugar topping for a “Mexican hot chocolate” inspired kick. This small addition creates a surprising and delightful warmth that complements the creamy filling.
• Different Extracts: Swap the vanilla extract in the filling for ½ teaspoon of almond extract or even a splash of rum extract for a more complex flavor profile.

Step-by-Step Instructions

Ready to create the best Simple Churro Cheesecake you’ve ever had? Follow these simple steps for a flawless dessert every time. Remember, patience is key, especially when it comes to cooling!

1. Prepare Your Pan and Oven: First, preheat your oven to 325°F (163°C). Next, wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil, ensuring it’s watertight. Finally, lightly grease the inside of the pan with butter or non-stick spray.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs and 2 tablespoons of sugar. Pour in the melted butter and mix with a fork until all the crumbs are evenly moistened, resembling wet sand. Then, press this mixture firmly and evenly into the bottom and slightly up the sides of your prepared springform pan. Bake the crust for 10 minutes. Once done, set it on a wire rack to cool while you prepare the filling.
3. Create the Creamy Filling: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth and free of lumps, about 2-3 minutes. Next, gradually add 1 cup of granulated sugar and the tablespoon of flour, mixing until just combined. Scrape down the sides and bottom of the bowl. Then, add the sour cream and vanilla extract, mixing on low speed until smooth. Finally, add the room-temperature eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Be careful not to overmix here; this is crucial for preventing cracks in your beautiful churro cheesecake.
4. Assemble the Cheesecake: Pour the luscious cheesecake filling over the cooled crust and spread it into an even layer with a spatula.
5. Prepare the Topping: In a small bowl, whisk together the ¼ cup of sugar and 2 teaspoons of ground cinnamon. Sprinkle this mixture evenly over the top of the cheesecake filling, covering the entire surface. This is what gives our Simple Churro Cheesecake its signature look and flavor.
6. Bake in a Water Bath: Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the cheesecake pan. This water bath (or bain-marie) creates a steamy, humid environment, which helps this amazing churro cheesecake recipe bake gently and evenly. Bake for 60-70 minutes. The cheesecake is done when the edges are set, but the center still has a slight wobble (like Jell-O).
7. Cool Slowly: This is the most important step for a perfect, crack-free cheesecake! Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Then, remove the cheesecake from the water bath and the roasting pan. Let it cool completely on a wire rack at room temperature.
8. Chill Thoroughly: Once at room temperature, cover the cheesecake with plastic wrap and transfer it to the refrigerator. Chill for at least 6 hours, but preferably overnight. This allows the Simple Churro Cheesecake to set completely and for the flavors to fully develop. When ready to serve, run a thin knife around the edge before releasing the springform collar.

Pro Tips for Success

To ensure your homemade churro cheesecake is absolutely perfect, keep these essential tips in mind. They are the small details that make a huge difference!

• Room Temperature is Non-Negotiable: For the smoothest, creamiest filling, your cream cheese, sour cream, and eggs must be at room temperature. This allows them to blend together seamlessly, preventing a lumpy batter. I usually set mine out on the counter 1-2 hours before I start.
• Don’t Overmix the Eggs: Once you add the eggs, mix on the lowest speed and only until each one is just combined. Overmixing incorporates too much air, which can cause the cheesecake to puff up in the oven and then crack as it cools. This is a key tip for this Simple Churro Cheesecake.
• Embrace the Water Bath: The water bath might seem like an extra step, but it’s the secret to a moist, evenly baked cheesecake without cracks. The steam it creates is essential for that perfect texture. Make sure your foil wrap is secure to prevent any water from seeping into the crust of your churro cheesecake.
• Patience During Cooling: Do not skip the slow cooling process. Taking the cheesecake from a hot oven to a cool counter too quickly causes it to contract and crack. The gradual cooling in the oven and then on the counter is vital for a flawless finish on your dessert. A perfect Simple Churro Cheesecake is worth the wait!

Storage & Reheating Tips

This Simple Churro Cheesecake is just as delicious a few days after it’s made. Proper storage is key to maintaining its texture and flavor.

• Refrigeration: Leftover churro cheesecake should be stored in the refrigerator. You can either keep it in the springform pan covered tightly with plastic wrap or transfer slices to an airtight container. It will stay fresh and delicious for up to 5 days.
• Freezing: Yes, you can freeze this cheesecake! For best results, chill it completely first. You can freeze it whole or in individual slices. Wrap the cheesecake tightly in plastic wrap, then a layer of aluminum foil. It can be frozen for up to 2 months. To thaw, simply place it in the refrigerator overnight.
• Serving: This dessert is best served chilled, straight from the refrigerator. Reheating is not recommended as it will alter the creamy texture.

What to Serve With This Recipe

This Simple Churro Cheesecake is a star on its own, but a few simple accompaniments can take it to the next level. Think about what you’d enjoy with a warm churro or a slice of classic cheesecake.

• A Warm Beverage: A freshly brewed cup of coffee or a rich, dark hot chocolate is the perfect companion. The bitterness of the coffee beautifully cuts through the richness of this decadent churro cheesecake recipe.
• A Scoop of Ice Cream: A small scoop of high-quality vanilla bean or dulce de leche ice cream adds a wonderful temperature and texture contrast.
• Extra Sauces: Serve slices with small bowls of warm caramel sauce, rich chocolate sauce, or a tangy fruit coulis (like raspberry) for guests to drizzle on top.
• Fresh Berries: A side of fresh strawberries or raspberries adds a bright, slightly tart element that balances the sweetness of this fantastic Simple Churro Cheesecake.

FAQs

Can I make this Simple Churro Cheesecake ahead of time?

Absolutely! In fact, this is the ideal make-ahead dessert. Cheesecake needs ample time to chill and set properly, so preparing it 1-2 days in advance is perfect.

The flavors actually become richer and more developed after a day in the refrigerator. Just keep it covered until you’re ready to serve this delightful churro cheesecake.

Why did my cheesecake crack?

Cracking is the most common cheesecake concern. It’s usually caused by one of three things: overmixing the batter (especially after adding eggs), baking it in an oven that’s too hot, or cooling it too quickly. By following the tips in this Simple Churro Cheesecake recipe—using a water bath, not over-beating the eggs, and letting it cool down slowly in the oven—you can easily prevent cracks.

Can I make this churro cheesecake recipe in a different size pan?

You can, but you’ll need to adjust the baking time. For an 8-inch pan, the cheesecake will be thicker and may require a longer baking time. For a 10-inch pan, it will be thinner and bake more quickly.

Start checking for doneness about 10-15 minutes earlier or later than the recipe suggests. The key is to look for set edges and a slightly wobbly center.

Is a water bath really necessary for this Simple Churro Cheesecake?

While you can bake a cheesecake without one, a water bath is highly recommended for the best texture and appearance. It adds moisture to the oven, which prevents the surface from drying out and cracking, and it helps the cheesecake bake gently and evenly from the edges to the center. It’s the professional secret to a perfect, creamy, and flawless homemade churro cheesecake.

Nutrition Information (per serving)

Please note that the following nutritional information is an estimate and can vary based on the specific ingredients used. This is calculated for one slice, assuming the cheesecake is cut into 12 servings.

Simple Churro Cheesecake

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• Author: Sophia
• Total Time: 105 mins
• Yield: 12 servings 1x

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Description

A spectacular and surprisingly easy dessert that combines the nostalgic flavor of a warm, cinnamon-sugar churro with a rich, creamy cheesecake. It features a buttery, cinnamon-graham cracker crust, a velvety and tangy cream cheese filling, and a crackly cinnamon-sugar topping. This make-ahead friendly recipe is perfect for any occasion and is guaranteed to be a crowd-pleaser.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 ½ cups graham cracker crumbs
•  2 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese, softened to room temperature (three 8-oz blocks)
• 1 cup granulated sugar
• ½ cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• 1 tablespoon all-purpose flour

For the Cinnamon Sugar Topping:

• ¼ cup granulated sugar
• 2 teaspoons ground cinnamo

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Instructions

1. Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil, ensuring it’s watertight. Lightly grease the inside of the pa
2. In a medium bowl, combine graham cracker crumbs and 2 tablespoons of sugar. Pour in the melted butter and mix until crumbs are evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes. Let cool on a wire rack
3. In a large bowl, beat the softened cream cheese on medium speed until completely smooth, about 2-3 minutes. Gradually add 1 cup of granulated sugar and the flour, mixing until just combined. Add the sour cream and vanilla extract, mixing on low speed until smooth
4. Add the room-temperature eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Do not overmix
5. Pour the cheesecake filling over the cooled crust and spread into an even layer
6. In a small bowl, whisk together ¼ cup of sugar and 2 teaspoons of ground cinnamon. Sprinkle this mixture evenly over the top of the cheesecake filling
7. Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the cheesecake pan. Bake for 60-70 minutes, until the edges are set but the center has a slight wobble
8. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and let it cool completely on a wire rack at room temperature
9. Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 6 hours, but preferably overnight, before serving

Notes

Room Temperature is Non-Negotiable: For the smoothest filling, ensure cream cheese, sour cream, and eggs are at room temperature to prevent a lumpy batter.

Don’t Overmix the Eggs: Overmixing incorporates too much air, which can cause the cheesecake to puff up and then crack as it cools. Mix on low speed just until combined.

Embrace the Water Bath: The water bath creates a steamy environment, which is the secret to a moist, evenly baked cheesecake without cracks.

Patience During Cooling: The slow cooling process (in the oven, then on the counter) is vital for a flawless, crack-free finish.

Storage: Store leftover cheesecake tightly covered in the refrigerator for up to 5 days. It can also be wrapped well and frozen for up to 2 months.

Variations: Try using crushed Biscoff or shortbread cookies for the crust, or drizzle the finished cheesecake with dulce de leche, caramel, or chocolate sauce.

• Prep Time: 25 mins
• Cook Time: 80 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 450 kcal
• Sugar: 28g
• Sodium: 320mg
• Fat: 30g
• Saturated Fat: 17g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 135mg