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Churro Cheesecake

Churro cheesecake is a baked, creamy dessert with cinnamon-sugar graham crust and churro pieces throughout. You’ll swirl dulce de leche into the batter and finish with a chocolate drizzle for a cinnamon-forward, velvety interior.
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Prep Time 30 minutes
Cook Time 50 minutes
rest time 4 hours
Total Time 5 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon sugar graham cracker crumbs crust
  • 1 cup cinnamon sugar graham cracker crumbs
  • 0.25 cup melted butter
Cheesecake filling
  • 32 oz cream cheese, softened
  • 1 cup granulated sugar
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 4 eggs
  • 1 cup chopped churros (fresh or store-bought)
  • 0.5 cup dulce de leche
  • 0.5 cup chocolate sauce

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the crust
  1. Preheat the oven to 325°F. Mix cinnamon sugar graham cracker crumbs with melted butter, then press into the bottom of a 9-inch springform pan.
  2. Bake the crust for 8 minutes. Let it cool slightly with the surface looking set and firm before filling.
Mix the cheesecake batter
  1. Beat cream cheese and granulated sugar until smooth. Stop when the mixture looks glossy and lump-free.
  2. Add sour cream, vanilla extract, cinnamon, and nutmeg, then beat until combined. Scrape the bowl so the batter is uniform in color.
  3. Add the eggs one at a time, beating on low speed after each addition. Stop mixing as soon as each egg disappears to keep the batter silky.
Add churros and swirl dulce de leche
  1. Fold in the chopped churro pieces. You should see churro bits evenly distributed throughout the batter.
  2. Pour half the batter over the crust. Spread gently so the layer covers the crust evenly.
  3. Drizzle dulce de leche over the batter in a swirl pattern. Aim for visible ribbons without fully mixing them in.
  4. Pour the remaining batter on top of the dulce de leche layer. Tap the pan lightly so the top looks level.
Bake, cool, and chill
  1. Bake for 40-50 minutes at 325°F. The cheesecake should be set at the edges with the center still jiggling slightly when gently shaken.
  2. Cool the cheesecake completely at room temperature. Keep it undisturbed until the top no longer feels warm.
  3. Refrigerate for at least 4 hours. Chill until the slice shows a creamy interior that holds its shape.
Serve
  1. Drizzle the cheesecake with chocolate sauce before serving. Serve immediately for clean slices and a glossy chocolate finish.

Notes

For the smoothest texture, ensure the cream cheese is fully softened before mixing and avoid overbeating after the eggs go in. Refrigerate leftovers in a covered container for up to 4 days; freezing is not recommended because the churro pieces can soften with thawing. For a lighter option, use reduced-fat cream cheese and swap to low-fat sour cream if desired.