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“Indulgent Churro Cheesecake Recipe: A Heavenly Fusion of Sweet Cinnamon and Creamy Delight!”
Table of Contents
Summary:
If you’re craving a dessert that combines the crispy, sweet perfection of churros with the velvety richness of cheesecake, look no further. This churro cheesecake recipe is a match made in heaven, blending the irresistible cinnamon-sugar flavor of churros with the creamy, decadent texture of cheesecake. Each bite delivers a heavenly experience that will leave your taste buds dancing. Whether you’re preparing it for a family gathering, a festive occasion, or just as a treat for yourself, this churro cheesecake is guaranteed to impress. Get ready to fall in love with this luscious, indulgent dessert!
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Calories per serving: 350 kcal
Course: Dessert
Cuisine: American, Mexican-inspired
Equipment Needed:
- 9-inch springform pan
- Mixer (hand or stand)
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Whisk
- Small saucepan
- Cooling rack
- Oven
Ingredients: for Churro Cheesecake
For the Crust:
- 1 ½ cups graham cracker crumbs
- 3 tablespoons sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter (melted)
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese (softened to room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 4 large eggs (room temperature)
- ½ cup sour cream (room temperature)
- ½ cup heavy cream
- Pinch of salt
For the Churro Topping:
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter (melted)
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Detailed Instructions: for Churro Cheesecake
- Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease the bottom of a 9-inch springform pan with cooking spray or butter to ensure the crust doesn’t stick.
- In a medium-sized bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and stir until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of the springform pan to create a solid, even layer. Use a flat-bottomed glass or your fingers to compact the crust tightly.
- Bake the crust in the preheated oven for 8–10 minutes until golden brown. Once done, remove it from the oven and let it cool while you prepare the cheesecake filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Scrape down the sides of the bowl to ensure even mixing.
- Add the sugar and vanilla extract to the cream cheese, continuing to mix until fully combined and the sugar has dissolved.
- Add the flour and a pinch of salt, and mix again until smooth.
- Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next one.
- Pour in the sour cream and heavy cream, mixing until smooth and creamy. The batter should be thick but pourable.
- Assemble the Cheesecake:
- Pour the cheesecake filling into the cooled graham cracker crust in the springform pan. Smooth the top with a spatula to ensure an even layer.
- Tap the pan gently on the counter to release any air bubbles.
- Bake the Cheesecake:
- Place the cheesecake in the preheated oven and bake for 50–55 minutes, or until the edges are set, but the center still slightly jiggles when you gently shake the pan. The cheesecake will firm up as it cools.
- Once baked, turn off the oven and leave the cheesecake inside for 1 hour with the oven door slightly ajar. This helps prevent cracking by allowing the cheesecake to cool gradually.
- After 1 hour, remove the cheesecake from the oven and let it cool to room temperature on a cooling rack. Once cooled, refrigerate for at least 4 hours, or overnight for best results.
- Prepare the Churro Topping:
- In a small saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar and cinnamon until well combined.
- Once the cheesecake has chilled and set, drizzle the cinnamon-sugar butter mixture over the top of the cheesecake. The topping should be sticky but spreadable. You can use a spoon or a pastry brush to evenly coat the cheesecake.
- Serve:
- To slice the Churro cheesecake, run a sharp knife around the edge of the springform pan to loosen it. Carefully remove the sides of the pan, and place the cheesecake on a serving platter.
- Slice the cheesecake into 12 equal pieces, and serve chilled for the best flavor and texture.
Notes:
- Room Temperature Ingredients: It is crucial to use room temperature cream cheese, eggs, and sour cream to ensure that the Churro cheesecake filling mixes smoothly and evenly. Cold ingredients can result in lumps and a less creamy texture.
- No Cracks: To avoid cracks in your Churro cheesecake, do not open the oven door while baking. Also, the gradual cooling process (leaving the cheesecake in the oven after turning it off) helps prevent cracking.
- Churro Topping Variations: If you want to take the churro topping to the next level, consider drizzling some caramel sauce or a chocolate ganache over the top, in addition to the cinnamon-sugar butter mixture.
- Serving Suggestions: This churro cheesecake is delicious on its own, but you can also pair it with fresh whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Make-Ahead Tips: This cheesecake can be made a day or two in advance, making it an ideal dessert for parties or special occasions. Just be sure to keep it refrigerated until ready to serve.
Conclusion:
This churro cheesecake is the ultimate indulgence for those who love the sweet, warm flavors of churros combined with the creamy, luxurious texture of cheesecake. The fusion of cinnamon, sugar, and butter with the rich cream cheese filling creates a dessert that is both comforting and decadent. Whether you’re serving it at a holiday gathering, a birthday party, or just as a treat for yourself, this churro cheesecake is sure to be a hit.
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Ready to try making this delicious dessert at home? Don’t forget to experiment with your toppings and adjust the flavors to suit your taste. If you’re looking for more dessert inspiration or want to discover other unique cheesecake recipes, be sure to check out this guide to the top 10 creative cheesecake variations.
“Indulgent Churro Cheesecake Recipe: A Heavenly Fusion of Sweet Cinnamon and Creamy Delight!”
If you’re craving a dessert that combines the crispy, sweet perfection of churros with the velvety richness of cheesecake, look no further.
Equipment
- 9-inch springform pan
- Mixer (hand or stand)
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Whisk
- Small saucepan
- Cooling rack
- Oven
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 3 tablespoons sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter melted
- For the Cheesecake Filling:
- 3 8 oz packages cream cheese (softened to room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 4 large eggs room temperature
- ½ cup sour cream room temperature
- ½ cup heavy cream
- Pinch of salt
- For the Churro Topping:
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter melted
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease the bottom of a 9-inch springform pan with cooking spray or butter to ensure the crust doesn’t stick.
- In a medium-sized bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and stir until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of the springform pan to create a solid, even layer. Use a flat-bottomed glass or your fingers to compact the crust tightly.
- Bake the crust in the preheated oven for 8–10 minutes until golden brown. Once done, remove it from the oven and let it cool while you prepare the cheesecake filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Scrape down the sides of the bowl to ensure even mixing.
- Add the sugar and vanilla extract to the cream cheese, continuing to mix until fully combined and the sugar has dissolved.
- Add the flour and a pinch of salt, and mix again until smooth.
- Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next one.
- Pour in the sour cream and heavy cream, mixing until smooth and creamy. The batter should be thick but pourable.
- Assemble the Cheesecake:
- Pour the cheesecake filling into the cooled graham cracker crust in the springform pan. Smooth the top with a spatula to ensure an even layer.
- Tap the pan gently on the counter to release any air bubbles.
- Bake the Cheesecake:
- Place the cheesecake in the preheated oven and bake for 50–55 minutes, or until the edges are set, but the center still slightly jiggles when you gently shake the pan. The cheesecake will firm up as it cools.
- Once baked, turn off the oven and leave the cheesecake inside for 1 hour with the oven door slightly ajar. This helps prevent cracking by allowing the cheesecake to cool gradually.
- After 1 hour, remove the cheesecake from the oven and let it cool to room temperature on a cooling rack. Once cooled, refrigerate for at least 4 hours, or overnight for best results.
- Prepare the Churro Topping:
- In a small saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar and cinnamon until well combined.
- Once the cheesecake has chilled and set, drizzle the cinnamon-sugar butter mixture over the top of the cheesecake. The topping should be sticky but spreadable. You can use a spoon or a pastry brush to evenly coat the cheesecake.
Notes
Room Temperature Ingredients: It is crucial to use room temperature cream cheese, eggs, and sour cream to ensure that the cheesecake filling mixes smoothly and evenly. Cold ingredients can result in lumps and a less creamy texture
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