Churro Cheesecake with a Brown Sugar Cinnamon Swirl
This churro cheesecake is soft, tender, and swirled with a cinnamon brown sugar filling. Creamy, rich, and baked to perfection, it’s the perfect cross between a churro and a classic cheesecake.
Equipment
- 1 Mixing bowl Large
Ingredients
Crust
- 9 oz Marinela Canelitas cookies or 2 cups graham cracker crumbs + 1 tablespoon sugar + 1 teaspoon cinnamon
- 0.25 teaspoon Kosher salt
- 0.25 cup Unsalted butter melted
Cheesecake Filling
- 24 ounces Plain cream cheese room temperature
- 0.25 cup Sour cream
- 1 teaspoon Vanilla extract
- 1 cup Light brown sugar lightly packed
- 1.25 teaspoon Ground cinnamon
- 0.25 teaspoon Kosher salt
- 2 Large eggs room temperature
Brown Sugar Cinnamon Swirl
- 0.5 cup Brown sugar lightly packed
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Cornstarch
- 2 tablespoons Cold water
Instructions
Instructions
- Preheat the oven to 350°F and line an 8x8-inch pan with parchment paper, leaving extra overhang.
- Pulse cookies into crumbs. Mix with salt and melted butter until the mixture resembles wet sand.
- Press crust mixture into the pan and bake for 10 minutes. Cool slightly.
- In a stand mixer, beat cream cheese until smooth. Add sour cream and vanilla, then brown sugar, cinnamon, and salt. Blend well.
- Add eggs one at a time. Mix slowly to avoid overmixing.
- In a small bowl, mix brown sugar, cinnamon, cornstarch, and water to make the swirl mixture.
- Pour half the cheesecake filling over crust. Drizzle half the swirl mixture. Add remaining batter and top with the remaining swirl mixture. Swirl gently with a toothpick.
- Place pan in a water-bath, then bake at 350°F for 70 minutes.
- Turn oven off and let cheesecake rest inside for 1 hour. Then remove and cool completely on the counter.
- Chill in fridge for at least 6 hours or overnight before removing from pan and slicing.
Notes
For clean cheesecake slices, use a hot knife and wipe between cuts. Store any leftovers wrapped tightly in the fridge for up to 5 days.