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Churro Cheesecake

Churro cheesecake is a baked, creamy cheesecake with a cinnamon sugar graham cracker crust and churro pieces throughout. Finished with a dulce de leche swirl and a chocolate drizzle for a cinnamon-sweet slice with a lightly jiggly center.
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Prep Time 30 minutes
Cook Time 50 minutes
resting 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
  • 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 stand mixer
  • 1 springform pan
  • 1 sheet pan

Method
 

Prep the crust
  1. Preheat the oven to 325°F. Mix cinnamon sugar graham cracker crumbs with melted butter and press firmly into the bottom of a 9-inch springform pan.
  2. Bake the crust for 8 minutes at 325°F. Let it cool slightly until it looks set and not glossy.
Make the cheesecake filling
  1. Beat the cream cheese and granulated sugar until smooth. Scrape the bowl as needed so no lumps remain.
  2. Add sour cream, vanilla extract, cinnamon, and nutmeg, then beat until combined. The mixture should be thick and creamy.
  3. Add the eggs one at a time, beating on low speed after each addition. Stop as soon as each egg disappears to avoid extra air.
  4. Fold in the chopped churro pieces. The batter should show evenly distributed churro chunks.
Assemble and bake
  1. Pour half the cheesecake batter over the crust. Spread gently to level the top.
  2. Drizzle dulce de leche over the batter in a swirl pattern. Aim for ribbons that remain visible rather than sinking instantly.
  3. Top with the remaining batter. Tap the pan lightly to settle the surface.
  4. Bake at 325°F for 40-50 minutes until the cheesecake is set but the center still jiggles slightly when gently shaken. The edges should look firm while the center has a soft wobble.
Chill and finish
  1. Cool the cheesecake completely at room temperature. It should be firm enough that the center no longer looks loose.
  2. Refrigerate for at least 4 hours to fully set. The texture should feel dense and sliceable.
  3. Drizzle chocolate sauce over the top before serving. Use a light zigzag so it pools slightly on the plate.

Notes

For the cleanest slices, chill overnight and run a warm knife around the edge before cutting. Store covered in the refrigerator for up to 4 days; freeze the whole cheesecake or slices up to 2 months (thaw overnight in the fridge). If you want it a bit lighter, swap the sour cream for plain Greek yogurt for a similar tang and creamy texture.