Churro Cheesecake recipe began on a cozy Saturday morning, when the kitchen filled with the smell of cinnamon and I wanted something both nostalgic and indulgent. After making cinnamon toast for my kids, I wondered: why not transform that churro craving into a creamy cheesecake? My approach favors comforting desserts with a twist—simple ingredients, bold cinnamon flavor, and a velvety texture that melts in your mouth. This recipe pairs the crunchy cinnamon-sugar character of a churro with the smooth richness of classic cheesecake. It’s ideal for sharing at gatherings or quietly enjoying a slice after everyone’s gone to bed. Whether you choose to make this churro cheesecake recipe with condensed milk or stick to the traditional method, it’s a delightful dessert that delivers every time.
Whether you’re looking for the best churro cheesecake recipe for parties or a sweet treat to finish dinner, this recipe is straightforward and crowd-pleasing. Let’s get baking.
💖 Why You’ll Love This Churro Cheesecake Recipe
✅ Simple to prepare – No advanced techniques required
✅ Eye-catching – Trendy and perfect for sharing
✅ Flexible – Swap the crust with crescent rolls, puff pastry, or cinnamon rolls
✅ Great for groups – Slices cleanly and serves many
✅ Bold flavor – Cinnamon-spiced crust, silky filling, churro-style topping
This is the churro cheesecake you’ll return to when you want a reliably delicious dessert.
Churro Cheesecake Recipe – Easy Dessert for Parties
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- Author: Patricia Jannet
- Total Time: 1 hour
- Yield: 10 slices
- Diet: Vegetarian
Description
A rich, creamy churro cheesecake with a buttery graham cracker crust and a crunchy cinnamon-sugar topping. It’s an excellent choice for parties or for satisfying a late-night sweet tooth.
Ingredients
Scale
- 200g graham crackers, finely crushed
- 80g unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 500g cream cheese, room temperature
- 150g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 100ml sour cream
- 2 tablespoons sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat the oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
- Combine the graham cracker crumbs, melted butter, 2 tablespoons sugar, and 1 teaspoon cinnamon in a bowl. Press the mixture into the bottom of the pan and bake for 8 minutes. Allow the crust to cool.
- In a large bowl, beat the cream cheese until smooth. Add 150g sugar and beat until fluffy. Mix in the eggs one at a time, then add vanilla and sour cream and mix until combined.
- Pour the filling over the cooled crust and smooth the surface.
- Stir together 2 tablespoons sugar and 1 teaspoon cinnamon for the topping, then sprinkle it evenly over the batter.
- Bake for about 40 minutes, or until the edges are set and the center still jiggles slightly.
- Turn off the oven, leave the door ajar, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Cool to room temperature, then refrigerate for at least 4 hours or preferably overnight before slicing and serving.
Notes
- Use full-fat cream cheese for the creamiest, most stable texture.
- Chill overnight for the best flavor and the cleanest slices.
- For a fun variation, try substituting the graham crust with crescent rolls, puff pastry, or cinnamon rolls.
- Optional: drizzle with caramel or dulce de leche just before serving for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 18g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 75mg