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Churro Cheesecake

  • Yield: 12 servings
  • Prep Time: 20 minutes
  • Cooking Time: 1 hour, 10 minutes

Ingredients

Crust
  • 9 oz Marinela Canelitas cookies (or Substitute 2 cups Graham Cracker crumbs + 1 tbsp Sugar + 1 tsp Cinnamon)
  • ¼ tsp Kosher salt
  • ¼ cup Unsalted butter, melted
Cheesecake Filling
  • 24 oz Plain cream cheese, room temperature
  • ¼ cup Sour cream
  • 1 tsp Vanilla extract
  • 1 cup Brown sugar, lightly packed
  • 1 ¼ tsp Ground cinnamon
  • ¼ tsp Kosher salt
  • 2 Large eggs, room temperature
Brown Sugar Cinnamon Swirl
  • ½ cup Brown sugar, lightly packed
  • 1 tsp Ground cinnamon
  • ½ tsp Corn starch
  • 2 tbsp Cold water

Instructions

Make the Crust

  1. Place the canelita cookies in a food processor or blender until it resembles sand, you should have 2 cups of crumbs.
  2. Put the cookie mixture into a large bowl, add the salt and melted butter. Mix until the butter is evenly distributed.
  3. Place a springform pan inside a 10-inch square disposable aluminum pan and bend it so it forms a barrier up against the springform pan. You can also use aluminum foil for this.
  4. Spray the inside of the springform pan with nonstick cooking spray, then add the crust mixture. Evenly press it into the bottom of the pan and about 1-inch up the side of the pan.
  5. Place the pan in to a roasting or baking pan you’ll use for a water-bath.

Make the Cheesecake Filling

  1. Place the softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Turn the stand mixer on to low, slowly increasing to medium speed, beating the cream cheese until smooth, 30-45 seconds.
  2. Turn the speed down to low and add the sour cream and vanilla extract.
  3. Next add the brown sugar, followed by the cinnamon and salt and beat together for a minute.
  4. On low speed, add the eggs one at a time on low speed, mixing well before adding the next.
  5. Turn off the mixer and scrap down the sides and bottom of the bowl and mix on low for another 10 seconds. Set aside.

Make the Brown Sugar Cinnamon Swirl

  1. In a large bowl, whisk together the brown sugar, cinnamon and corn starch.
  2. Whisk in 2 tbsp of cold water until the mixture comes together.

Assemble the Cheesecake

  1. Preheat oven to 350 F.
  2. Pour half of the cheesecake into springform pan.
  3. Drizzle in half of the brown sugar cinnamon swirl.
  4. Carefully spoon on the rest of the cheesecake filling so it doesn’t disrupt the first swirl layer.
  5. Pour the rest of the swirl mixture on top of the cheesecake batter. Take a toothpick and insert it about an inch into the batter and move it around in circles to create swirls.
  6. Place the roasting pan in the oven, then fill the pan with water halfway up the side of the cake pan.
  7. Bake the cheesecake for an hour and ten minutes.
  8. Turn the oven off and leave the cheesecake inside the oven to rest for an hour.
  9. Remove the cheesecake from the oven, the roasting and the aluminum pan and allow to cool completely.
  10. Let set in the refrigerator overnight, or at least 6 hours.
  11. Once the cheesecake has set, gently remove the sides of the springform pan and move to a serving plate.
  12. When serving, garnish with a dollop of whipped cream, a sprinkle of cinnamon and a drizzle of cajeta or caramel.

Notes

Recipe adapted from ChicanoEats.com

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