A creamy cheesecake filling with a crisp, cinnamon sugar pastry crust.
Indulge in the best of both worlds with this Churro Cheesecake, featuring cinnamon sugar pastry layers enveloping a creamy cheesecake filling. It's a dessert that's as irresistible as it sounds.
Why you'll want it now, The perfect marriage of churro and cheesecake, offering a warm cinnamon sugar experience with every bite.
Why this recipe works
The combination of flaky cinnamon sugar pastry and rich, creamy cheesecake filling creates a delightful contrast of textures. The pastry provides a crisp, sugary shell that complements the smooth, gooey center.
Equipment
Mixing bowls
9-inch (23 cm) springform pan
Rolling pin
Electric mixer
Parchment paper
Cooling rack
How to make it
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine flour, sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, mixing until dough forms. Divide dough in half.
Roll out one half to fit the bottom of a 9-inch (23 cm) springform pan. Press into the pan and set aside.
In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream.
Pour the cheesecake filling over the prepared crust.
Roll out the remaining dough and place over the filling. Press gently to adhere.
Mix cinnamon and sugar for the topping, then sprinkle over the top crust.
Bake for 45 minutes until the top is golden and the edges are set.
Cool completely on a rack, then refrigerate for at least 4 hours before serving.
Enjoy a slice of this Churro Cheesecake, where every bite is a delightful dance of cinnamon sugar and creamy cheesecake.
How you'll know it's ready
You'll know it's ready when the top is golden brown and the edges are slightly puffed. The center should have a slight jiggle but not be liquid.
Convection oven? (and if you don't have one)
For standard ovens, the temperature provided is perfect. If using a convection oven, reduce the temperature by 25°F and check a few minutes early.
Troubleshooting
If the crust is too crumbly, ensure the butter is well-incorporated.
If the cheesecake cracks, ensure the ingredients are at room temperature before mixing.
For a softer crust, reduce baking time slightly.
Storage
Store in the refrigerator for up to 5 days. For best texture, keep covered to prevent drying out.
Make ahead
Prepare the cheesecake a day in advance and chill overnight for optimal flavor and texture.
Variations
Add a pinch of nutmeg to the cinnamon sugar for a warm spice twist.
Use a chocolate graham crust for a chocolate-cinnamon combination.
Swirl in some dulce de leche before baking for a caramel touch.
Frequently asked questions
Can I use store-bought pastry?
For the best texture, homemade pastry is recommended, but store-bought can be a time-saving alternative.
How do I prevent the cheesecake from cracking?
Ensure all ingredients are at room temperature and mix just until combined to avoid overbeating.
Can I freeze this cheesecake?
Yes, wrap tightly in plastic and foil and freeze for up to 2 months. Thaw in the refrigerator before serving.
What if I don't have a springform pan?
A deep 9-inch cake pan can work, but line it with parchment for easier removal.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
