Ingredients for Churro Cheesecake Recipe

Everything you need for the ultimate churro cheesecake:

Crust:

• 200g (about 2 cups) graham crackers, finely crushed
• 80g (about 6 tablespoons) unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Pro tip: For a playful twist, substitute crushed cinnamon toast cereal for the graham crackers.

Cheesecake Filling:

• 500g (about 2 cups) cream cheese, room temperature
• 150g (¾ cup) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 100ml (just under ½ cup) sour cream

Optional: Add a tablespoon of condensed milk for extra richness.

Churro Topping:

• 2 tablespoons sugar
• 1 teaspoon ground cinnamon

How to Make Churro Cheesecake — Step by Step

Step 1: Prep the Pan

• Preheat oven to 325°F (160°C).
• Line a 9-inch springform pan with parchment paper and lightly grease the sides.

Step 2: Make the Crust

• In a bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and 1 teaspoon cinnamon.
• Press the mixture firmly into the bottom of the pan to form an even base.
• Bake the crust for 8 minutes, then remove and let cool while you prepare the filling.

Step 3: Mix the Cheesecake Filling

• In a large bowl, beat the cream cheese until smooth and free of lumps.
• Add the sugar and beat until the mixture is light and fluffy.
• Add the eggs one at a time, mixing gently between additions, then stir in the vanilla and sour cream until just combined. Avoid overmixing.

Step 4: Assemble & Bake

• Pour the filling over the cooled crust and smooth the top with a spatula.
• Combine 2 tablespoons sugar and 1 teaspoon cinnamon for the topping, then sprinkle evenly over the batter.
• Bake for about 40 minutes. The edges should be set and the center should still jiggle slightly when you gently shake the pan.

Step 5: Cool & Chill

• Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to cool slowly — this helps prevent cracking.
• Remove from oven, cool completely to room temperature, then refrigerate for at least 4 hours before serving (overnight chilling yields the best texture and clean slices).

Notes

• Use full-fat cream cheese for the creamiest, richest texture.
• Chilling overnight improves flavor, texture, and makes slicing neater.
• Crust alternatives: crescent rolls, puff pastry, or cinnamon roll dough for a different texture and flavor.
• Optional finishing touch: drizzle warm caramel or dulce de leche over slices before serving.

Variations

Churro Cheesecake with Crescent Rolls

Press rolled-out store-bought crescent dough into the pan instead of a graham cracker base for a quick, flaky crust.

Churro Cheesecake with Cinnamon Rolls

Flatten cinnamon roll dough to form a crust, blind bake briefly, then add the filling for an indulgent cinnamon-forward version.

Churro Cheesecake with Puff Pastry

For a buttery, layered crust, line the pan with puff pastry and blind bake before filling.

No-Bake Churro Cheesecake

• Use the same graham cracker crust.
• Mix the filling ingredients until smooth, press into the crust, and chill until set rather than baking.
• Add the cinnamon-sugar topping after chilling for a crisp finish.

Best Ways to Serve Churro Cheesecake

• Serve chilled for the cleanest slices, or warm slightly for a gooey bite.
• Pair with fresh berries or a fruit compote to cut through the richness.
• Offer alongside espresso or Mexican hot chocolate for a complementary flavor pairing.
• Cut into bars for easy party portions and grab-and-go servings.

Recommended presentation: chilled, dusted with cinnamon sugar and finished with a caramel swirl.

Nutritional Information (per slice, 1 of 10)

Health swap: substitute Greek yogurt for some or all of the cream cheese to reduce fat and boost protein, though texture and flavor will change.

Storage & Leftovers

• Refrigerate in an airtight container for up to 5 days.
• Freeze individual slices wrapped well for up to 2 months; thaw overnight in the fridge.
• To reheat, microwave a single slice for 10–15 seconds or let sit at room temperature before serving.

Quick Answers

What are the ingredients?
Graham crackers, butter, sugar, cinnamon, cream cheese, eggs, vanilla, sour cream.

How long does it last in the fridge?
About 5 days when stored tightly covered.

What to avoid when making cheesecake?

• Don’t overmix the batter — that can introduce too much air and lead to cracks.
• Don’t skip the slow cooling and chilling steps—those prevent cracks and improve texture.
• Don’t bake at overly high temperatures, which can cause browning and uneven set.

What is churro dough called?
Choux pastry is used for some churro styles, but many churros use a simple flour-and-water batter.

Related Recipes — You’ll Also Love

• 3 Ingredient Oat Cookies for Quick Healthy Snacks
• Drunken Noodles — Quick Thai Dinner Idea
• Cherry Cheesecake Fluff — Easy No-Bake Dessert

One Last Bit

Whether you bake it for a brunch, a birthday, or a quiet treat-yourself night, this churro cheesecake hits the right notes: creamy filling, crunchy cinnamon-sugar topping, and a buttery crust. It’s easily customizable, forgiving to make, and always a crowd-pleaser. If you try it, experiment with different crusts or a caramel drizzle to make it your own.

Tried this recipe? Leave a comment with your tweaks and favorite variations — sharing your experience helps others bake with confidence.