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Churro cheesecake.
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5 from 1 vote

Churro Cheesecake

Churro Cheesecake is an easy and delicious dessert with a chewy crust, a rich, creamy filling, and a crunchy cinnamon-sugar topping.
Prep Time5 minutes
Refrigerate4 hours
Total Time4 hours 5 minutes
Course: Dessert
Cuisine: American
Servings: 16 Servings
Calories: 179kcal
Author: Radwa

Equipment

Ingredients

Churros base

  • ¼ cup unsalted butter
  • 1 tablespoon granulated sugar
  • 250 ml water
  • 1 ½ cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 eggs ,room temperature

Cinnamon Sugar

  • 1 tablespoon ground cinnamon
  • ¼ cup granulated sugar

Cheesecake Filling

  • 280 g full fat cream cheese ,softened
  • 350 ml heavy cream ,cold
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350F / 180C and line a 9x13 pan with parchment paper.
  • Make the Churros base: In a large pot or saucepan, add butter, sugar and water over low-high heat until the butter melts and the sugar dissolves.
    In a saucepan, add butter, sugar and water over low.
  • Reduce the heat and add the flour (stir continuously) until you have a smooth, lump-free mixture.
    Add the flour and stir continuously until you have a smooth, lump-free dough.
  • Transfer the mixture to a mixing bowl and let it cool for about 10 minutes. Add the vanilla extract and eggs, then whisk with an electric mixer. (The mixture may look like it’s separating at first; just keep mixing until it’s fully combined.)
    Add The eggs.
  • Wet your hands with water to prevent sticking, then spread the dough evenly in the baking pan. Bake for 20–25 minutes, or until golden brown. Allow to cool completely.
    Spread the mixture into the baking pan and bake until golden brown.
  • Make the cinnamon sugar: In a small bowl, mix the ground cinnamon and granulated sugar. Set aside. Once the base comes out of the oven, sprinkle with 2 tablespoons of cinnamon sugar and then Allow it to cool completely.
    In a small bowl, mix the ground cinnamon and granulated sugar.
  • Make the cheesecake filling: In a mixing bowl, add the heavy cream and the powdered sugar and whip using the electric mixer (or stand mixer) until thick and stiff peaks form (save ¼ cup for decorating the top).
    Beat heavy cream and the powdered sugar with the stand mixer until thick and stiff peak forms.
  • In another mixing bowl, add cream cheese and vanilla extract and whip until fluffy and lump-free.
    add cream cheese and vanilla extract and whip until fluffy and lump-free.
  • Now, fold the rest of the heavy cream mixer into the cream cheese mixture until combined.
    Now, fold the rest of the heavy cream mixer into the cream cheese mixture until combined.
  • Spread the cheesecake filling on top of the cooled churro base and sprinkle the cinnamon sugar on top.
    Spread the cheesecake filling on top of the cooled churro base and sprinkle the cinnamon sugar on top.
  • Add the reserved ¼ cup of the heavy cream in a piping bag and make small swirls on top of the cheesecake. Refrigerate for 3-4 horses and then cut into small bars and enjoy.

Notes

Store any leftovers in an airtight container in the fridge; they’ll stay fresh for 2 to 3 days.

Nutrition

Serving: 1serving | Calories: 179kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 72mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 564IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 0.1mg