Go Back

Churro Cheesecake

Churro cheesecake is a baked Mexican-fusion dessert with a cinnamon sugar graham crust, creamy vanilla-cinnamon filling, and churro pieces throughout. Swirled dulce de leche and a final chocolate drizzle create a rich, sliceable cheesecake with a lightly jiggly center.
Print Recipe Pin Recipe
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
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 sheet pan
  • 1 Dutch oven
  • 1 stand mixer

Method
 

Prepare crust
  1. Preheat oven to 325°F and place a 9-inch springform pan on a sheet pan for easy handling.
  2. Mix cinnamon sugar graham cracker crumbs with melted butter, then press firmly into the bottom of the springform pan.
  3. Bake for 8 minutes until set, then let cool slightly for 5 minutes while you prepare the filling (crust should look set and fragrant).
Make cheesecake batter
  1. Beat cream cheese and granulated sugar until smooth, scraping the sides as needed.
  2. Add sour cream, vanilla extract, cinnamon, and nutmeg, then beat until combined and silky (no visible streaks).
  3. Add eggs one at a time, beating on low speed after each addition just until incorporated.
  4. Fold in chopped churro pieces until evenly distributed throughout the batter.
Assemble and bake
  1. Pour half the cheesecake batter over the crust and spread evenly.
  2. Drizzle dulce de leche over the batter in a swirl pattern so ribbons form on top.
  3. Top with remaining batter and smooth the surface gently with an even layer.
  4. Bake 40–50 minutes at 325°F until the cheesecake is set but the center still jiggles slightly when gently shaken.
  5. Cool completely on the counter before chilling (surface should be cool and not warm to the touch).
Chill and finish
  1. Refrigerate for at least 4 hours so the cheesecake firms up for clean slices.
  2. Drizzle chocolate sauce over the top just before serving (use a zigzag for visible shine on each slice).

Notes

For the creamiest texture, keep ingredients at room temperature so the batter stays smooth and doesn’t overmix. Refrigerate leftovers, covered, for up to 4 days; freezing is not recommended because the swirl and texture can soften when thawed. If you want a lighter option, use reduced-fat cream cheese for a slightly less rich cheesecake while keeping the same baking time and jiggle test.