Are you ready to impress your friends and family with a dessert that marries two favorites: churros and cheesecake? This churro cheesecake is a delightful twist that offers a creamy, rich filling with a crispy, cinnamon-sugar crust. Perfect for any occasion, this dessert will leave everyone asking for seconds. Let’s dive into making this delectable treat!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp sugar
- 1 tsp cinnamon
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- Cinnamon sugar for topping
Servings and Cooking Time
This recipe yields 12 servings. Preparation time is approximately 30 minutes, with a cooking time of 60 minutes.
Nutritional Value
Each serving (1 slice) contains about 320 calories, 22g fats, 28g carbohydrates, and 6g protein. This estimate may vary based on specific brands and ingredients used.
Step-by-Step Cooking Process
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat the cream cheese until smooth.
- Add sugar and vanilla extract, mixing until well combined.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in sour cream until the mixture is smooth.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 60 minutes until the center is set but slightly jiggly.
- Let it cool, then refrigerate for at least 4 hours before serving.
Alternative Ingredients
If you’re looking for a lighter option, you can substitute low-fat cream cheese and Greek yogurt for a healthier twist. Alternatively, use gluten-free graham crackers for a gluten-free version of the crust.
Serving and Pairings
This churro cheesecake pairs wonderfully with a drizzle of chocolate sauce or caramel. Consider serving it with fresh berries or a scoop of vanilla ice cream for a complete dessert experience.
Storage and Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can freeze slices for up to 2 months—just thaw in the fridge before serving. Reheat in the microwave for a few seconds if desired.
Cooking Mistakes
- Don’t overmix the cheesecake batter; this can cause cracks.
- Ensure your cream cheese is softened for a smooth texture.
- Be careful not to overbake, as this can dry out the cheesecake.
- Always use a water bath for even cooking.
- Let the cheesecake cool gradually to avoid cracking.
Helpful Tips
- Use room temperature ingredients for the best results.
- For a spicier flavor, add a pinch of nutmeg to the batter.
- Top with whipped cream for extra indulgence.
- Allow the cheesecake to chill overnight for enhanced flavor.
FAQs
Can I make this cheesecake ahead of time?
Yes, churro cheesecake can be made a day or two in advance. Just make sure to store it properly in the fridge.
How can I tell when the cheesecake is done?
The cheesecake is done when the edges are set, but the center still has a slight jiggle.
Can I use a different type of crust?
Absolutely! You can use an Oreo crust or even a shortbread crust for a different flavor profile.
What if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular round cake pan, but it may be harder to remove the cheesecake without breaking it.
How long does churro cheesecake last?
When stored properly in the fridge, churro cheesecake can last up to 5 days.
Conclusion
Churro cheesecake is a delightful fusion of flavors that will surely impress anyone who tries it. With its creamy texture and sweet, cinnamon-infused crust, it’s a dessert that stands out. Whether for a celebration or a simple treat, this cheesecake is sure to become a favorite in your home!
Churro Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 tbsp sugar
- 1 tsp cinnamon
- 16 oz cream cheese softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- Cinnamon sugar for topping
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat the cream cheese until smooth.
- Add sugar and vanilla extract, mixing until well combined.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in sour cream until the mixture is smooth.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 60 minutes until the center is set but slightly jiggly.
- Let it cool, then refrigerate for at least 4 hours before serving.
