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Churro Cheesecake

Churro cheesecake is a baked, creamy dessert with a cinnamon-sugar graham crust and churro pieces folded throughout. It’s swirled with dulce de leche and finished with a chocolate drizzle for a rich, sliceable interior.
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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
  

Cinnamon sugar graham 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)
  • 0.5 cup dulce de leche
  • 0.5 cup chocolate sauce

Equipment

  • 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, then press into the bottom of a 9-inch springform pan.
  2. Bake the crust for 8 minutes, then let it cool slightly before assembling the cheesecake.
Make the cheesecake batter
  1. Beat cream cheese and sugar until smooth. Scrape down as needed to keep the mixture lump-free.
  2. Add sour cream, vanilla extract, cinnamon, and nutmeg, then beat until combined. Keep the batter creamy and evenly colored.
  3. Add eggs one at a time, beating on low speed after each addition. Stop when the mixture looks fully incorporated but not overbeaten.
  4. Fold in chopped churro pieces. Distribute them evenly so you get churro bites throughout.
Assemble and bake
  1. Pour half the cheesecake batter over the crust. Spread gently to form an even layer.
  2. Drizzle dulce de leche over the batter in a swirl pattern. Use small, even drizzles so the swirl spreads as it bakes.
  3. Top with the remaining batter. Smooth the surface without pressing down too hard.
  4. Bake for 40-50 minutes at 325°F until the cheesecake is set but the center still jiggles slightly when gently shaken. Do not overbake; the jiggle should be mild.
Cool, chill, and finish
  1. Cool the cheesecake completely. Let it reach room temperature before chilling to prevent condensation.
  2. Refrigerate for at least 4 hours. Chill until fully firm for clean slices.
  3. Drizzle with chocolate sauce before serving. Slice and serve with the chocolate visible on the plate.

Notes

For the cleanest slices, chill the cheesecake overnight if you can, and wipe your knife between cuts. Store covered in the refrigerator up to 4 days; freeze slices in an airtight container up to 2 months (thaw overnight in the fridge). If you need a lower-sugar version, use a reduced-sugar dulce de leche and swap granulated sugar for a 1:1 baking substitute to keep the texture similar.