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Churro Cheesecake

Churro cheesecake with a cinnamon sugar graham cracker crust and creamy baked filling studded with chopped churros. Finished with a dulce de leche swirl and a chocolate drizzle for a rich, sliceable dessert.
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Prep Time 30 minutes
Cook Time 50 minutes
Rest time (chill) 4 hours
Total Time 5 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup cinnamon sugar graham cracker crumbs Use cinnamon sugar crumbs (or mix graham crumbs with cinnamon sugar).
  • 0.25 cup melted butter Melted, for binding the crust.
Cheesecake filling
  • 32 oz cream cheese, softened Softened to prevent lumps.
  • 1 cup granulated sugar
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 4 eggs Add one at a time.
  • 1 cup chopped churros (fresh or store-bought) Fold in pieces throughout the batter.
  • 0.5 cup dulce de leche Swirled through the batter.
  • 0.5 cup chocolate sauce Drizzle before serving.

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Bake the cinnamon sugar 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, using firm pressure so it holds together.
  2. Bake for 8 minutes, then let the crust cool slightly. Visual cue: it should look set and fragrant at the edges.
Make the cheesecake batter
  1. Beat cream cheese and sugar until smooth. Scrape down the bowl as needed for an even, lump-free texture.
  2. Add sour cream, vanilla, cinnamon, and nutmeg, then beat until combined. Visual cue: the batter should be creamy and evenly colored.
  3. Add eggs one at a time, beating on low speed after each addition. Visual cue: the batter becomes glossy and thick but stays smooth, without overmixing.
  4. Fold in chopped churro pieces. Visual cue: churro pieces should be evenly distributed throughout the batter.
Assemble and bake the cheesecake
  1. Pour half the cheesecake batter over the cooled crust. Spread gently so the surface is even.
  2. Drizzle dulce de leche over the batter in a swirl pattern. Visual cue: dark caramel ribbons should be visible from top to bottom.
  3. Top with remaining batter. Visual cue: the dulce de leche should be partially covered, with swirls still hinted underneath.
  4. Bake for 40–50 minutes until the cheesecake is set but the center still jiggles slightly when gently shaken. Visual cue: the outer ring looks set while the middle trembles like gelatin.
Cool, chill, and serve
  1. Cool the cheesecake completely. Visual cue: no warmth should remain when you touch the pan lightly.
  2. Refrigerate for at least 4 hours. Visual cue: the slice should cut cleanly with a creamy interior.
  3. Drizzle with chocolate sauce before serving. Visual cue: chocolate should sit on top in a visible ribbon or drizzle on each slice.

Notes

For the cleanest slices, chill until fully firm and use a warm, wiped knife between cuts. Store covered in the refrigerator up to 4 days; freeze cheesecake slices in an airtight container up to 2 months. Dietary swap: for a lower-sugar option, substitute part of the granulated sugar with a 1:1 sugar replacement designed for baking and keep the dulce de leche as-is for flavor.