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Churro Cheesecake

Churro cheesecake is a baked, creamy cheesecake with a cinnamon-sugar graham crust and chopped churro pieces throughout, finished with a chocolate drizzle. Dulce de leche swirls add a caramel ribbon that contrasts with the lightly spiced filling for a sliceable, jiggly-center texture.
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Prep Time 30 minutes
Cook Time 50 minutes
hours 4 minutes
Total Time 1 hour 24 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon-sugar 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
Churro and dulce de leche layer
  • 1 cup chopped churros (fresh or store-bought)
  • 0.5 cup dulce de leche
Chocolate topping
  • 0.5 cup chocolate sauce

Equipment

  • 1 springform pan
  • 1 oven
  • 1 hand mixer

Method
 

Bake the crust
  1. Preheat 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, so the layer is even.
  2. Bake crust for 8 minutes, until set and fragrant. Let cool slightly in the pan with a firm, compact crust visible.
Make the cheesecake batter
  1. Beat cream cheese and granulated sugar until smooth, scraping the sides for a lump-free texture. The mixture should look glossy and thick.
  2. Add sour cream and vanilla extract, then beat until fully combined. Stop when the batter looks smooth and creamy.
  3. Mix in cinnamon and nutmeg until evenly distributed. You should see consistent speckling with no dry streaks.
  4. Add eggs one at a time, beating on low speed after each addition. Stop as soon as each egg disappears into the batter for a silky consistency.
  5. Fold in chopped churros so pieces are suspended throughout the batter. The batter should show churro bits evenly across the surface.
Layer, bake, and chill
  1. Pour half the cheesecake batter over the crust and spread gently to level it. The first layer should cover the crust completely.
  2. Drizzle dulce de leche over the batter in a swirl pattern. Create visible caramel ribbons before adding more batter.
  3. Pour the remaining cheesecake batter on top and smooth the surface. The dulce de leche should be partially covered but still marbled in places.
  4. Bake for 40-50 minutes at 325°F until the cheesecake is set at the edges but the center still jiggles slightly when gently shaken. Look for a soft wobble in the middle rather than a fully firm center.
  5. Cool completely at room temperature, about 1-2 hours. The cheesecake should stop steaming and look fully relaxed with a stable top.
  6. Refrigerate for at least 4 hours to firm up the texture. The center should slice cleanly after chilling.
Finish and serve
  1. Drizzle chocolate sauce over the chilled cheesecake just before serving. Use a zigzag or spooned streaks so the chocolate is visible on each slice.

Notes

For the creamiest slices, keep eggs at room temperature and beat on low speed after each addition to avoid extra air; a gentle jiggle at baking time is the cue. Refrigerate covered for up to 4 days. Freeze yes/no: wrap tightly and freeze up to 2 months; thaw overnight in the refrigerator. Dietary swap: for a dairy-light version, use cream cheese and sour cream that are labeled lactose-free (texture may vary slightly).