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Churro Cheesecake

Churro cheesecake with a cinnamon-sugar graham crust, creamy baked filling, and churro pieces throughout. Finished with a dulce de leche swirl and a chocolate drizzle for a dessert-style slice with a gently jiggly center.
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Prep Time 30 minutes
Cook Time 50 minutes
Rest 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 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 topping
  • 0.5 cup dulce de leche
  • 0.5 cup chocolate sauce

Equipment

  • 1 springform pan

Method
 

Bake the crust
  1. Preheat the oven to 325°F. Mix cinnamon sugar graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan.
  2. Bake the crust for 8 minutes. Let it cool slightly with a set, fragrant crust that holds together when pressed.
Make the cheesecake batter
  1. Beat cream cheese and granulated sugar until smooth. Keep beating until the mixture looks creamy with no visible lumps.
  2. Add sour cream, vanilla extract, cinnamon, and nutmeg, and beat until combined. Stop when the batter looks uniform and thick.
  3. Add eggs one at a time, beating on low speed after each addition. Mix until each egg disappears into the batter with a glossy texture.
  4. Fold in chopped churros pieces. Ensure the pieces are evenly distributed throughout the batter.
Assemble and bake
  1. Pour half the cheesecake batter over the crust. Spread it gently to cover the crust in an even layer.
  2. Drizzle dulce de leche over the batter in a swirl pattern. Use a light, streaking motion so the swirl is visible before baking.
  3. Top with the remaining cheesecake batter. Smooth the surface so it bakes flat and even.
  4. Bake for 40–50 minutes at 325°F until the cheesecake is set but the center jiggles slightly when gently shaken. Look for a firm edge and a soft wobble in the middle.
Cool, chill, and finish
  1. Cool the cheesecake completely at room temperature. The top should look set and the filling should stop jiggling when fully cooled.
  2. Refrigerate for at least 4 hours. Chill until the slice cuts cleanly with a creamy interior.
  3. Drizzle with chocolate sauce before serving. Add the drizzle right before slicing so it stays glossy on the plate.

Notes

Pro tip: keep the cream cheese truly softened and beat to a smooth base before adding eggs—this helps prevent lumps for a creamy texture. Refrigerate leftovers in an airtight container up to 4 days; freeze slices for up to 2 months for best texture. For a lighter swap, use low-fat cream cheese and reduce the sugar slightly to taste, keeping the bake time the same.