Churros Cheesecake Recipe
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5.0
3 reviews
Excellent
Churros Cheesecake Recipe
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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.
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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
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 Information
Show Details
Calories
294kcal
(15%)
Carbohydrates
20g
(7%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
85mg
(28%)
Sodium
371mg
(15%)
Potassium
109mg
(3%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
739IU
(15%)
Vitamin C
1mg
(1%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 371mg | 15% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 739IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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