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Churro Cheesecake

Churro cheesecake with a cinnamon-sugar graham crust, creamy baked filling, and chopped churro pieces throughout. Finished with a dulce de leche swirl and a chocolate drizzle for a sliceable, slightly jiggly center.
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Prep Time 30 minutes
Cook Time 50 minutes
Chill 4 hours
Total Time 5 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

cinnamon sugar graham cracker crumbs
  • 1 cup cinnamon sugar graham cracker crumbs Use for the crust.
melted butter
  • 0.25 cup melted butter For binding the crust.
cream cheese, softened
  • 32 oz cream cheese, softened Bring to soft room temperature for smooth filling.
granulated sugar
  • 1 cup granulated sugar Sweetens the cheesecake batter.
sour cream
  • 0.5 cup sour cream Adds tang and creaminess.
vanilla extract
  • 1 tsp vanilla extract Flavor for the batter.
cinnamon
  • 1 tsp cinnamon Aroma and churro-style spice.
nutmeg
  • 0.25 tsp nutmeg Warm spice depth.
eggs
  • 4 eggs Add one at a time for a smooth set.
chopped churros (fresh or store-bought)
  • 1 cup chopped churros (fresh or store-bought) Fold into batter for pieces throughout.
dulce de leche
  • 0.5 cup dulce de leche Swirled into the center layer.
chocolate sauce
  • 0.5 cup chocolate sauce Drizzle on top before serving.

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the crust
  1. Preheat the oven to 325°F. Mix cinnamon sugar graham cracker crumbs with melted butter until evenly coated, then press firmly into the bottom of a 9-inch springform pan.
  2. Bake the crust for 8 minutes. Let it cool slightly so it won’t melt the first layer of batter.
Make the cheesecake filling
  1. Beat cream cheese and granulated sugar until smooth. Scrape the sides as needed for an even, creamy texture.
  2. Add sour cream, vanilla extract, cinnamon, and nutmeg to the mixer. Beat until combined and no streaks remain.
  3. Add eggs one at a time, beating on low speed after each addition. Stop when the batter looks uniform.
  4. Fold in chopped churros (fresh or store-bought). Mix just until distributed throughout the batter.
Assemble and bake
  1. Pour half the cheesecake batter over the crust. Spread it into an even layer.
  2. Drizzle dulce de leche over the batter in a swirl pattern. Keep the swirl visible before covering.
  3. Top with the remaining cheesecake batter. Smooth the surface so the center bakes evenly.
  4. Bake at 325°F for 40 to 50 minutes. The cheesecake should be set around the edges with the center still jigging slightly when gently shaken.
Chill and serve
  1. Cool the cheesecake completely at room temperature. Avoid covering while it’s still warm.
  2. Refrigerate for at least 4 hours. Chill until firm enough to slice cleanly.
  3. Drizzle chocolate sauce before serving. Serve slices and watch for the creamy interior with chocolate on top.

Notes

To prevent cracks and keep the texture creamy, beat only until smooth and bake just until the edges are set but the center jiggles slightly. Refrigerate the cheesecake covered for up to 5 days; freeze slices for up to 2 months (thaw overnight in the fridge). For a lighter option, you can swap in reduced-fat cream cheese, but keep the full egg and dairy quantities for proper setting.