How To Host: Churro Cheesecake

This churro cheesecake is probably one of my most popular bakes to date. My churro cheesecake has a cinnamon sugar cookie base, cinnamon spiced cheesecake batter, dole de leche, and fresh whipped cream. This churro cheesecake is creamy and decedent and genuinely does taste like a churro. Make my churro cheesecake with the ingredients below.

Ingredients for Churro Cheesecake

Churro Cheesecake Sugar 

¼ cup White Sugar 

2 tsp. Cinnamon 

½ tsp. Salt 

Sugar Cookie Crust for Churro Cheesecake

1 1/4 cups Flour 

1 tsp. Baking Powder 

1/4 tsp. Salt 

1 stick of Butter, softened

½ cup White Sugar 

1 Whole Egg

½ tsp. Vanilla Extract  

Churro Cheesecake Base

2 blocks Philadelphia Cream Cheese 

¾ cup White Sugar 

2 Whole Eggs

¼ cup Sour Cream 

¼ cup Heavy Cream 

1 tsp. Vanilla Extract 

1 tsp. Salt 

½ tsp. Cinnamon 

⅛ tsp. Nutmeg 

Whipped Cream for Churro Cheesecake

1 cup Heavy Cream 

¼ cup White Sugar

½ tsp. Vanilla Extract

Method for Churro Cheesecake

• In a small bowl mix churro sugar together and set aside. 

• Make the dolce de leche, in a small sauce pan fill all teh way with water, add the can of sweetened condensed milk (remove label) and let simmer for 3 hours. 

• In a medium bowl combine dry ingredients, flour, baking powder and salt. 

• Make the cookie dough in a stand mixer, first add butter and then beat in white sugar. Set the mixer to medium and let whip for 3 minutes. Add the whole egg and vanilla, mix for another minute. Mix in dry ingredients and remove from the bowl. 

• In a 9 inch cheesecake pan, place a piece of parchment paper on the bottom of the pan and clip the side together. Add all the dough into the cheesecake pan, using your hand or spatula to spread the dough evenly on the bottom. Sprinkle about two tbsp. Of the churro sugar on top of the cookie. Chill the pan in the fridge while the oven preheats.

• After ten minutes, place the sugar cheesecake dish into the oven at 350 degrees. Let it cook for 12-15 minutes, it will not be completely cooked but will help hold the base better.   

• Clean the stand mixer bowl with the whisk attachment, and add two blocks of cream cheese. Beat cream cheese for two minutes until smooth, then add white sugar and eggs. Beat another minute. Add sour cream, heavy cream, vanilla extract, salt, cinnamon and nutmeg. Whisk to combine, and remove sugar cookies from the oven. Gently pour the batter over the sugar cookie base.  

• Bake cheesecake  for 45 - 60 minutes. Cheesecake should be slightly browned on the top and have a slight shake. Turn off the oven and crack the door open to let sit for 2 hours.  Chill for 2 hours.

• Pour over all dolce de leche on top of cooled cheesecake, cover with a thin layer of cinnamon sugar. 

• Whip cream in a stand mixer and place on top of the cheesecake. Chill before serving. 

The churro cheesecake recipe is available for download as part of my July How to Host: Mexicana Menu.