Are you craving a decadent dessert that's surprisingly easy to make? Look no further! This easy churro cheesecake recipe combines the crispy, cinnamon-sugar goodness of churros with the creamy richness of cheesecake. It's the perfect blend of textures and flavors, guaranteed to impress your family and friends. This recipe is perfect for those busy weeknights when you want a delicious homemade treat without spending hours in the kitchen. It's one of those quick dinner ideas that ends with a sweet reward!
Ingredients:
For the Crust:
- 1 ½ cups churro-flavored crushed cookies (or graham crackers mixed with cinnamon sugar)
- 6 tablespoons unsalted butter, melted
For the Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 2 large eggs
- ½ cup heavy cream
For the Topping:
- ½ cup heavy cream, whipped
- 2 tablespoons cinnamon sugar
Instructions:
Get started with the crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the crushed churro cookies and melted butter. Mix well until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Now for the creamy filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. This is where a stand mixer really shines, making the process much easier.
- Beat in the flour, vanilla extract, and cinnamon until well combined.
- Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is incorporated.
- Gently stir in the heavy cream until just combined. Don't overmix.
Assemble and bake your masterpiece:
- Pour the cheesecake filling over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. Then, remove it from the oven and let it cool completely on a wire rack. This slow cooling process helps prevent cracks.
Finishing touches:
- Once completely cool, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.
- Before serving, top with whipped cream and cinnamon sugar.
Tips and Variations:
- For a richer flavor, use full-fat cream cheese.
- If you don't have churro-flavored cookies, you can easily make your own by crushing regular cookies and mixing them with cinnamon sugar.
- Feel free to experiment with different toppings, such as chocolate sauce, caramel, or fresh berries.
- For a vegan version, substitute the cream cheese with a vegan cream cheese alternative, and the eggs and heavy cream with a suitable vegan egg replacement and plant-based cream.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400
- Fat: Approximately 25g
- Protein: Approximately 6g
- Carbohydrates: Approximately 40g
This easy churro cheesecake recipe is a fantastic addition to your repertoire of delicious dishes and best recipes. It's a delightful dessert that's perfect for any occasion, whether it's a casual weeknight gathering or a special celebration. Enjoy!