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Churro Cheesecake

Churro cheesecake is a baked, creamy dessert with a cinnamon sugar graham crust and chopped churro pieces folded into the filling. It’s finished with a dulce de leche swirl and a chocolate drizzle for a rich, fork-tender center.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting / chilling 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 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)
Swirl and drizzle
  • 0.5 cup dulce de leche
  • 0.5 cup chocolate sauce

Equipment

  • 1 springform pan
  • 1 oven

Method
 

Make and bake the crust
  1. Preheat the oven to 325°F. Mix the cinnamon sugar graham cracker crumbs with melted butter, press into the bottom of a 9-inch springform pan, and bake for 8 minutes.
  2. Let the crust cool slightly for easier filling assembly. Keep the oven at 325°F so the cheesecake can bake right after prep.
Mix the cheesecake batter
  1. Beat the cream cheese and granulated sugar until smooth. Scrape the sides as needed to remove lumps.
  2. Add the sour cream, vanilla extract, cinnamon, and nutmeg, then beat until combined. The batter should look fully uniform before eggs are added.
  3. Add the eggs one at a time, beating on low speed after each addition. Mix only until each egg disappears to avoid overmixing.
Assemble and bake
  1. Fold in the chopped churro pieces. Distribute them throughout the batter evenly.
  2. Pour half the cheesecake batter over the crust. Spread gently so it reaches the edges.
  3. Drizzle the dulce de leche over the batter in a swirl pattern. Avoid stirring so you keep distinct swirls.
  4. Top with the remaining cheesecake batter. Smooth the surface for even baking.
  5. Bake for 40-50 minutes until the cheesecake is set but the center jiggles slightly when gently shaken. Keep the temperature at 325°F throughout baking for consistent doneness.
Cool, chill, and serve
  1. Cool the cheesecake completely at room temperature. This helps set the texture without cracking.
  2. Refrigerate for at least 4 hours. Chill until fully firm for clean slicing.
  3. Drizzle with chocolate sauce before serving. Slice and serve to show the creamy interior.

Notes

For the smoothest slice, use softened cream cheese and beat until just combined after adding eggs. Refrigerate leftovers in a covered container for up to 4 days; freezing is not recommended for best texture. If you prefer a slightly lighter option, swap sour cream for plain Greek yogurt 1:1 for similar tang and creaminess.