Churro Cheesecake with a Brown Sugar Cinnamon Swirl
A creamy, cinnamon-swirled churro cheesecake with a crispy cookie crust, made using smart pressure cooker techniques or oven baked with dreamy texture and swirl perfection.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 9 oz Marinela Canelitas cookies or 2 cups graham cracker crumbs + 1 tablespoon sugar + 1 teaspoon cinnamon
- ¼ teaspoon Kosher salt for crust and swirl
- ¼ cup Unsalted butter melted
- 24 ounces Plain cream cheese room temperature
- ¼ cup Sour cream
- 1 teaspoon Vanilla extract
- 1 cup Brown sugar lightly packed for batter
- 1 ¼ teaspoon Ground cinnamon for batter and swirl
- 2 Large eggs room temperature
- ½ cup Brown sugar lightly packed for swirl
- 1 teaspoon Ground cinnamon for swirl
- ½ teaspoon Cornstarch for swirl
- 2 tablespoons Cold water for swirl
Instructions
Instructions
- Preheat oven to 350°F. Line an 8x8 or 9x9 baking dish with parchment paper.
- Pulse Marinela Canelitas cookies in food processor until fine. Add salt and melted butter, pulse until mixture resembles wet sand.
- Press crust into bottom of baking dish. Bake for 10 minutes, remove and let cool.
- In large bowl, beat cream cheese until smooth. Add sour cream and vanilla, mix well.
- Add brown sugar, cinnamon, and salt. Mix until smooth.
- Add eggs one at a time, mixing gently after each. Avoid overmixing.
- Pour half the cheesecake batter over crust. Sprinkle half of cinnamon swirl mix on top.
- Top with remaining batter, then swirl in rest of swirl mixture using a toothpick.
- Place baking dish in roasting pan, fill roasting pan with water halfway up sides of inner pan for water bath.
- Bake for 70 minutes. Turn oven off and let cheesecake rest inside for 1 hour.
- Remove from oven and cool completely at room temp. Then refrigerate for at least 6 hours or overnight.
- Carefully remove springform pan and serve with whipped cream, cinnamon sprinkle, or caramel drizzle.
Notes
Refrigerate for at least 6 hours before serving. Garnish with whipped cream, cinnamon, or cajeta drizzle. Store leftovers covered in the fridge or freeze individual slices with parchment paper between them.