Print

Best Churro Cheesecake: Sweet, Cinnamon, Creamy Treat

Print Recipe

Indulge in the delightful fusion of crispy churros and creamy cheesecake with this Churro Cheesecake recipe. It’s a show-stopping dessert that promises to impress your taste buds and your guests alike.

Ingredients

Scale
  • 16 oz Full-Fat Cream Cheese, softened
  • 1 cup Granulated Sugar, divided
  • 4 Large Eggs, at room temperature
  • 1 tsp Pure Vanilla Extract
  • 1 cup Sour Cream (Full-Fat), at room temperature
  • 4 Large Flour Tortillas
  • 1/2 cup Unsalted Butter, melted
  • 2 tbsp Ground Cinnamon
  • Pinch of Salt
  • Optional Toppings: warm dulce de leche, fresh whipped cream, chocolate sauce, extra cinnamon-sugar

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Melt about half of your unsalted butter. In a small bowl, whisk together about 1/4 cup granulated sugar and 1 tablespoon of ground cinnamon. Brush one side of each tortilla with melted butter and sprinkle generously with the cinnamon-sugar mixture. Place one tortilla, cinnamon-sugar side up, into the bottom of your prepared springform pan. Repeat with the second tortilla, overlapping as needed to cover the entire bottom of the pan.
  3. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and fluffy, about 2-3 minutes. Gradually add the remaining granulated sugar, beating until well combined. Mix in the sour cream, vanilla extract, and pinch of salt until just combined. Add the eggs one at a time, beating on low speed until just incorporated.
  4. Carefully pour the cheesecake filling over the tortilla crust in the springform pan. Gently tap the pan on the counter to release any air bubbles.
  5. Brush one side of the remaining two tortillas with melted butter and sprinkle with the remaining cinnamon-sugar mixture. Place these tortillas, cinnamon-sugar side up, over the cheesecake filling.
  6. Wrap the outside of your springform pan tightly with aluminum foil. Place the foiled pan into a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Bake for 60-75 minutes, until the edges are set but the center has a slight wobble.
  7. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. Remove from the water bath and let it cool completely on a wire rack for 1-2 hours. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  8. Run a thin knife around the edge of the pan before releasing the springform sides. Slice into wedges and serve with a drizzle of dulce de leche and a dollop of whipped cream.

Nutrition

Keywords: Ensure all ingredients are at room temperature for a smooth batter. Use a water bath to prevent cracks and allow for gradual cooling to maintain texture.

Find it online: https://mamablueberry.com/best-churro-cheesecake-sweet-cinnamon-creamy-treat/