Description
This Simple Churro Cheesecake combines the beloved flavors of cinnamon sugar churros with a smooth, creamy cheesecake base. Featuring a crunchy cinnamon-spiced graham cracker crust and a delicately spiced cream cheese filling, this dessert is baked to perfection and finished with a generous sprinkle of cinnamon sugar for that iconic churro flavor. Ideal for special occasions or indulgent treats, it’s easy to make with options for gluten-free and vegan adaptations.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs (or gluten-free cookies for gluten-free option)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons cinnamon sugar blend
Filling
- 24 oz (3 packages) cream cheese, softened (or dairy-free cream cheese for vegan version)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
Topping & Garnish
- Cinnamon sugar blend for sprinkling on top
- Optional: melted chocolate drizzle
- Optional: caramel sauce
- Optional: powdered sugar
Instructions
- Prepare the Crust: Crush the graham crackers or chosen gluten-free biscuits into fine crumbs. In a mixing bowl, combine the crumbs with melted butter and 2 tablespoons of cinnamon sugar blend until evenly mixed. Press this mixture firmly into the bottom of a springform pan to create an even crust layer. Chill the crust in the refrigerator while preparing the filling to help it set and stay crunchy.
- Make the Filling: In a large bowl, beat the softened cream cheese using a mixer until smooth and creamy with no lumps. Gradually add the granulated sugar, continuing to beat gently. Add the eggs one at a time, mixing just until combined after each addition. Incorporate the vanilla extract, then fold in the ground cinnamon carefully to keep the batter light and fluffy. Avoid overmixing to prevent cracks and a dense texture.
- Assemble and Bake: Pour the cheesecake filling evenly over the chilled crust, smoothing the surface with a spatula. Sprinkle a generous amount of cinnamon sugar blend over the top to mimic the churro flavor. Place the springform pan in a preheated oven at 325°F (163°C) and bake for approximately 50 to 60 minutes. The cheesecake is done when the edges are set and firm, but the center still has a slight, gentle jiggle.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow the flavors to develop and the texture to firm up nicely before serving. Garnish with optional melted chocolate drizzle, caramel sauce, or powdered sugar if desired.
Notes
- For a gluten-free version, substitute graham crackers with gluten-free cookies.
- For a vegan version, use dairy-free cream cheese and an egg substitute like flax eggs or commercial egg replacer.
- Do not overbeat the cheesecake filling to avoid cracks and dense texture.
- Make sure the crust is well-chilled before pouring the filling to maintain a crisp base.
- Check the cheesecake near the end of baking time to avoid overbaking; a slight jiggle in the center is ideal for creamy texture.
- Refrigerate the cheesecake thoroughly for best slicing and flavor.
