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Churro Cheesecake

🍰✨ A decadent dessert combining creamy cheesecake with a cinnamon-sugar churro crust—perfect for parties, dessert tables, or indulging yourself!
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups churro-style cookie crumbs
  • 1/4 cup unsalted butter melted
  • 1/4 cup granulated sugar
Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 1/4 cup sour cream
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
  2. Make crust: In a bowl, combine churro cookie crumbs, melted butter, and sugar. Press into the bottom of the pan.
  3. Prepare filling: Beat cream cheese and sugar until smooth. Add sour cream, eggs, vanilla, and cinnamon. Mix until fully combined.
  4. Pour filling over crust and smooth the top. Bake for 50-55 minutes, until set but slightly jiggly in the center.
  5. Cool cheesecake in the pan for 10 minutes, then remove the rim. Chill for at least 4 hours or overnight.
  6. Serve slices topped with cinnamon sugar or caramel drizzle. Enjoy! 🍰✨

Notes

This churro cheesecake stores well in the fridge for up to 5 days. For extra flair, top with whipped cream and a sprinkle of cinnamon sugar before serving.