Churros Cheesecake

Churros Cheesecake celebrates the love of a classic baked cheesecake and crispy crunchy churros, all in one irresistibly delicious and elegant dessert!

The texture of this churros cheesecake is ultra creamy and smooth with Dulce de leche mixed throughout and a thin layer of cinnamon sugar sandwiched between the crust and filling.

Once baked, this dessert is then topped with cinnamon sugar and piped swirls of Dulce de leche whipped cream.

Unlike other churros cheesecake bars, which are basically the same as my Sopapilla Cheesecake Bars, this Churros Cheesecake is a true full-size cheesecake and it tastes amazing and looks stunning! It is a truly beautiful cheesecake, one that will certainly become one of your favorite Mexican Desserts!

Why You’ll Love This Recipe

• Two Desserts in One. It combines the irresistible flavors of a baked cheesecake and churros in one dessert recipe!
• Mexican-Inspired Dessert. This Churros Cheesecake is the perfect dessert to follow after a Mexican-inspired main meal. Enjoy it for Cinco de Mayo celebrations or throughout the year. 
• Textures. The thin layer of brown cinnamon sugar between the crust and the cheesecake filling together with Dulce de leche is such an easy and clever way to create that much-loved churros texture and flavor. 

Why This Recipe Works

• Tried and True Recipe. This Churros cheesecake has been tested numerous times in my kitchen, enabling me to guide you through the process effortlessly with the aid of simple recipe instructions and step-by-step recipe images. 
• FAQs Included. This recipe includes frequently asked questions and helpful recipe tips. 
• Variations Included. Customization ideas have been provided as well as suggestions of how you can serve this Churros-inspired baked cheesecake. 

What You’ll Need To Make Churro Cheesecake

Equipment

The affiliate links below will allow you to see the product on Amazon.com. If you choose to purchase one of the items, I will receive a very small commission on the product and do not increase the price.

• 9″ Spring Form Cheesecake Pan – the type of pan where the bottom of the pan comes out.
• Mini Cheesecake Pan – if you choose to make mini churro cheesecakes, or churro cheesecake bites, instead of a large full-size cheesecake.
• Mixing Bowls – includes small bowl, medium bowl, and large bowls.
• Hand Mixer
• Stand Mixer
• Measuring Cups
• Measuring Spoons

Churro Cheesecake Ingredients

Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient on hand. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

For the crust

• Crescent rolls – You’ll need one standard (8 oz.) can of crescent rolls for the cheesecake crust. The brand of crescent rolls doesn’t matter although Pillsbury is also a good option. 
• Butter – Unsalted and melted. If you use salted butter instead, omit the salt listed in the crust ingredients.
• Sugar – I use brown sugar which provides a slightly deeper flavor and adds to the moisture in the cheesecake. You could use white granulated sugar instead if you wish. 
• Cinnamon – This adds a lovely warmth to the crust and mimics the spice profile of a classic churros recipe.
• Salt – This helps to highlight and balance flavors in the crust and the cheesecake itself too. 

For the filling

• Cream cheese – Allow the cream cheese to soften before use and make sure to use a block of cream cheese, not the kind that is in a tub.
• Sugar – While I always use probably 1 cup sugar (specifically white sugar) in classic cheesecake so that the color of the filling remains a cream color, I’ve opted to use brown sugar in this Churros Cheesecake recipe since I wanted to add a depth of flavor and caramel-like color to mimic that of a traditional Churro. 
• Dulce de leche – This is the perfect option when adding a luxurious caramel flavor and texture to any sweet treat. If you can’t source Dulce de leche then you could use a good quality caramel sauce. 
• Sour cream – This adds to the ultra creaminess of the silky smooth filling, provides a slight tang to offset the sweetness, and also helps to hold the cheesecake filling shape. You can also use plain or Greek yogurt instead. 
• Vanilla – I highly recommend using pure vanilla instead of imitation vanilla for the best flavor. However, if that is not available, and imitation vanilla is the only option, you may need to reduce the amount by half because often the imitation vanilla is much stronger than pure vanilla.
• Lime juice – I recommend using freshly squeezed lime juice for the best flavor but bottled lime juice is an option. The lime cuts through some of the sweetness in the cheesecake filling. You could also opt for lemon juice. 
• Salt – This helps to highlight and balance flavors in the cheesecake filling. 
• Eggs – It’s best to bring the eggs to room temperature when baking. 
• Cornstarch – This helps to thicken the cheesecake filling so that it keeps its shape. You could use flour instead although I find that the cornstarch tends to add to the creamy texture of the cheesecake filling. 

For the Frosting

• Heavy cream – This adds to the ultra creaminess of the cheesecake topping. 
• Powdered sugar – Make sure to measure your powdered sugar as too much can cause an overly sweet topping and can also dry out the topping. 
• Dulce de leche – A great way to carry that irresistible caramel flavor through to the cheesecake topping. If you can’t source Dulce de leche then you could use a good quality caramel sauce. 

How To Make Churro Cheesecake

Directions:

Crust:

1. Unroll the crescent rolls and place them in an even layer on the bottom of the prepared pan.
2. In a small mixing bowl add brown sugar, cinnamon, and salt and whisk to combine.
3. Top with the melted butter.
4. Sprinkle the cinnamon-sugar mixture over the crescent rolls. 
5. Place into the preheated oven on the middle rack and bake for 15 minutes.
6. Once baked, remove from the oven and place on a wire cooling rack. While cooling, make the cheesecake layer. 

Cheesecake Filling: 

1. Preheat the oven to 400°. In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and brown sugar and beat on high for 2 minutes.
2. Add dulce de leche, sour cream, vanilla, lime juice, and salt and mix until just combined. 
3. Add in the eggs and mix for 30 seconds.
4. Add cornstarch and mix until just incorporated.
5. Wrap the bottom and sides of the springform pan with tin foil to prevent water from seeping in.
6. Pour the cream cheese mixture or cheesecake batter into the prepared pan.
7. Place it into a larger baking dish or broiler pan.
8. Fill the broiler pan with 1″ of warm water.
9. Place both pans into the preheated oven on the middle rack.
10. Bake for 10 minutes, then reduce the heat to 250° and bake for 1 hour. Leaving the oven door closed, turn the heat off and let rest for 30 minutes. Open the oven door and let the cheesecake cool for 30 minutes in the oven.

Remove the pan from the oven, unwrap the springform pan, and place it on a wire cooling rack to cool completely.

Once cooled, cover with plastic wrap and place in the refrigerator. Chill overnight. 

Frosting: 

1. Gather the heavy cream, powdered sugar, and dulce de leche that you’ll need to make the frosting.
2. In the bowl of a stand mixer fitted with a whisk attachment add heavy cream and powdered sugar and whip on high until stiff, about 5-6 minutes. 
3. Remove the bowl from the mixer and add the dulce de leche.
4. Gently fold the dulce de leche in using a rubber spatula.
5. Spoon the mixture into a piping bag fitted with an open star piping tip. Unwrap and unmold the cheesecake from the pan.
6. Pipe swirls on top of the chilled cheesecake. Cut into 10-12 slices and serve. 

Recipe Tips

• Wrap It! If you have other food or flavoring ingredients in the refrigerator that give off strong odors (such as garlic), I strongly suggest that you wrap your chilling cheesecake tightly with plastic wrap to prevent the cheesecake from taking on any of those odors. If you don’t, the results may be rather unpleasant! The same applies to any leftover cheesecake stored in the refrigerator.
• Don’t Skip The Lime. The amount of lime juice called for in the recipe results in an incredibly subtle flavor and provides enough acidity to help the cheesecake keep its texture instead of turning runny. Lemon juice is also an option. 
• Thaw It First. This cheesecake is scrumptious whether served chilled or even frozen! If you do intend to serve it more frozen, allow it to first thaw for a short 10-15 minutes for a deliciously cold treat! 
• Chill. It’s really important that you refrigerate the baked and cooled cheesecake overnight. The chilling time helps to set the cheesecake filling so that the soft creamy filling holds shape. 
• Scrape The Sides. Make sure to scrape down the sides of the mixer with a rubber spatula when beating the cream cheese. This will help to prevent any lumps in the cheesecake filling. It’s also good to have the cheesecake reach room temperature for easy mixing. 
• Water Bath. The water bath is a must in this recipe as it prevents cracks in the cheesecake from forming. If you don’t have a deep enough pan to fill with 1” of water, use a pan with enough lip to hold a bit of water than can be topped up during baking. 
• Cinnamon Sugar. Although optional, sprinkling cinnamon powdered sugar over the finished cheesecake adds lovely extra detail to this dessert and a little more Churro-like spice and sweetness. 

Recipe Variations

• More Toppings. Other toppings to consider for this Churros Cheesecake include chocolate shavings, chopped nuts, or a drizzle of caramel or chocolate sauce. 
• Caramel. Make your churros cheesecake extra decadent by mixing caramel or toffee bits into the cheesecake filling. 
• Yogurt. Plain or Greek yogurt can be used instead of sour cream for the filling. 
• Lime Juice. If you don’t have fresh limes to squeeze, use bottled lime juice. You can also use lemon juice instead. 
• Flour. Regular flour can be used instead of cornstarch as a way to thicken the cheesecake filling. That said, the cornstarch certainly adds to the creaminess of the cheesecake although I doubt most would notice the difference.

What To Serve With Churro Cheesecake

It’s a challenge to think how this cheesecake could be any better than it already is but if you are looking to pair it with something then consider a scoop of vanilla ice cream. 

FAQS

HOW SHOULD I STORE THIS CHURROS CHEESECAKE?

This baked cheesecake will last in the refrigerator for up to 4-5 days when stored in an airtight container or covered with plastic wrap. 

You can also freeze this cheesecake for up to 3 months. Thaw for about 10-15 minutes prior to serving again. It’s always best when served cold. 

WHAT KIND OF TEXTURE DOES THIS BAKED CHURRO CHEESECAKE HAVE?

Churros cheesecake has a thick, rich, creamy, and soft texture with a flakey, buttery crescent roll crust and a thin layer of brown cinnamon sugar sandwiched between the crust and the silky cheesecake filling. 

It’s topped with a smooth and sweet caramel whipped cream and an extra sprinkle of powdered cinnamon sugar! 

CAN THIS CHURROS CHEESECAKE BE LEFT OUT?

Generally, you shouldn’t leave any dessert out for extended periods of time when they contain cream-based ingredients that can go off without refrigeration. 

While this baked cheesecake could sit out for 10-15 minutes while being served, make sure to place it back into the fridge when no longer in use. 

If you live in hot and humid conditions, rather err on the side of caution and only serve what you need. You can always return to the fridge for second servings!

More Recipes

• Homemade No-Bake Cheesecake
• Carrot Cake Cheesecake
• No-Bake Peppermint Cheesecake

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Recipe

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5 from 1 vote

Churros Cheesecake Recipe

Churro Cheesecake combines the best of two Mexican desserts, churros and cheesecake, in one sweet and creamy full-sized cheesecake with cinnamon sugar and dulce de leche.

Course Dessert

Cuisine American, Mexican

Keyword Churros Cheesecake

Prep Time 1 hour hour

Cook Time 2 hours hours 25 minutes minutes

Chill 8 hours hours

Total Time 11 hours hours 25 minutes minutes

Servings 16

Calories 294kcal

Author Michele @ Flavor Mosaic

Ingredients

Crust:

• 8 oz can crescent rolls
• 2 Tbs melted butter
• ⅓ c brown sugar
• 2 Tbs cinnamon
• ⅛ tsp salt

Cheesecake:

• 24 oz cream cheese
• ¼ c brown sugar
• 13.4 oz can dulce de leche (set aside 3 TBL for topping)
• ¼ c sour cream
• 2 tsp vanilla
• 1 ½ tsp lime juice
• ½ tsp salt
• 3 eggs
• 1 ½ Tbs cornstarch

Topping:

• 1 c heavy cream
• ¼ c powdered sugar
• 3 Tbs dulce de leche

Cook ModePrevent your screen from going dark

Instructions 

Crust:

• 1 – Preheat the oven to 350°. Lightly spray a 9″ springform pan with baking spray. Unroll the crescent rolls and place in an even layer into the bottom of the prepared pan. Top with the melted butter. In a small mixing bowl add brown sugar, cinnamon and salt and whisk to combine. Sprinkle mixture over the crescent rolls.
• 2 – Place into the preheated oven on the middle rack and bake for 15 minutes. Once baked, remove from the oven and place on a wire cooling rack. While cooling, make the cheesecake layer.

Cheesecake:

• 1 – Preheat the oven to 400°. In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and brown sugar and beat on high for 2 minutes. Add dulce de leche, sour cream, vanilla, lime juice, and salt and mix until just combined. Add in the eggs and mix for 30 seconds. Add cornstarch and mix until just incorporated.
• 2 – Wrap the bottom and sides of the springform pan with tin foil to prevent water from seeping in. Add the cheesecake batter to the prepared pan and place into a larger baking dish or broiler pan. Fill the broiler pan with 1″ of warm water. Place both pans into the preheated oven on the middle rack. Bake for 10 minutes, then reduce the heat to 250° and bake for 1 hour. Leaving the oven door closed, turn the heat off and let rest for 30 minutes. Open the oven door and let the cheesecake cool for 30 minutes in the oven. Remove the pan from the oven, unwrap the springform pan and place on a wire cooling rack to cool completely. Once cooled, cover with plastic wrap and place in the refrigerator. Chill overnight.

Topping:

• 1 – In the bowl of a stand mixer fitted with a whisk attachment add heavy cream and powdered sugar and whip on high until stiff, about 5-6 minutes. Remove the bowl from the mixer and add the dulce de leche and gently fold in using a rubber spatula. Spoon the mixture into a piping bag fitted with an open star piping tip. Unwrap and unmold the cheesecake from the pan. Pipe swirls on top of the chilled cheesecake. Cut into 10-12 slices and serve.

Storage:

• Cheesecake may be stored in an airtight container in the fridge for up to 4 days.

Notes

• Wrap It! If you have other food or flavoring ingredients in the refrigerator that give off strong odors (such as garlic), I strongly suggest that you wrap your chilling cheesecake tightly with plastic wrap to prevent the cheesecake from taking on any of those odors. If you don’t, the results may be rather unpleasant! The same applies to any leftover cheesecake stored in the refrigerator.
• Don’t Skip The Lime. The amount of lime juice called for in the recipe results in an incredibly subtle flavor and provides enough acidity to help the cheesecake keep its texture instead of turning runny. Lemon juice is also an option. 
• Thaw It First. This cheesecake is scrumptious whether served chilled or even frozen! If you do intend to serve it more frozen, allow it to first thaw for a short 10-15 minutes for a deliciously cold treat! 
• Chill. It’s really important that you refrigerate the baked and cooled cheesecake overnight. The chilling time helps to set the cheesecake filling so that the soft creamy filling holds shape. 
• Scrape The Sides. Make sure to scrape down the sides of the mixer with a rubber spatula when beating the cream cheese. This will help to prevent any lumps in the cheesecake filling. It’s also good to have the cheesecake reach room temperature for easy mixing. 
• Water Bath. The water bath is a must in this recipe as it prevents cracks in the cheesecake from forming. If you don’t have a deep enough pan to fill with 1” of water, use a pan with enough lip to hold a bit of water than can be topped up during baking. 
• Cinnamon Sugar. Although optional, sprinkling cinnamon powdered sugar over the finished cheesecake adds lovely extra detail to this dessert and a little more Churro-like spice and sweetness. 

Nutrition

Calories: 294kcal | Carbohydrates: 20g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 371mg | Potassium: 109mg | Fiber: 1g | Sugar: 14g | Vitamin A: 739IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg