This Simple Churro Cheesecake Recipe brings the iconic flavors of Mexican street food into a decadent, creamy dessert. With a spiced cookie crust and a rich cinnamon-sugar swirl, it is the ultimate treat for any celebration or holiday gathering.
Table of Contents
Why You Will Love This Recipe
This recipe stands out because it uses authentic Marinela Canelitas cookies for the crust, providing a deep cinnamon flavor that graham crackers simply cannot match. You will love the velvety texture of the cheesecake, which is achieved through a careful water-bath method and a slow cooling process to prevent cracking. The addition of a brown sugar cinnamon slurry creates a beautiful marbled effect that makes this dessert look like it came from a professional bakery.
Ingredients
- 9 ounces Marinela Canelitas (approximately 24 cookies) or 2 cups Graham Cracker crumbs
- 1 tablespoon granulated sugar (only if using graham crackers)
- 1 teaspoon ground cinnamon (only if using graham crackers)
- 1/4 teaspoon kosher salt for the crust
- 1/4 cup unsalted butter, melted
- 24 ounces plain cream cheese, room temperature
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup brown sugar, lightly packed, for the filling
- 1 1/4 teaspoon ground cinnamon for the filling
- 1/4 teaspoon kosher salt for the filling
- 2 large eggs, room temperature
- 1/2 cup brown sugar, lightly packed, for the swirl
- 1 teaspoon ground cinnamon for the swirl
- 1/2 teaspoon corn starch
- 2 tablespoons cold water
Step-by-Step Instructions
- Prepare the Crust: Place the Canelita cookies in a food processor and pulse for 10-15 seconds until they reach a sandy consistency. In a large bowl, combine 2 cups of the crumbs with 1/4 teaspoon salt and the melted butter, mixing until evenly distributed. If using graham crackers, mix the crumbs with 1 tablespoon sugar and 1 teaspoon cinnamon before adding the butter.
- Setup the Water Bath Barrier: Place your 9-inch springform pan inside a 10-inch square disposable aluminum pan. Bend the sides of the aluminum pan upward to create a solid barrier against the springform pan. Alternatively, wrap the bottom and sides of the springform pan tightly with several layers of heavy-duty aluminum foil.
- Form the Crust: Lightly spray the inside of the springform pan with nonstick spray. Pour in the crust mixture and use the bottom of a measuring cup to press it firmly into the bottom and about 1 inch up the sides of the pan. Place this assembly inside a larger roasting pan.
- Mix the Cheesecake Filling: Using a stand mixer with a paddle attachment, beat the room-temperature cream cheese on low to medium speed for 30-45 seconds until smooth. Add the sour cream and vanilla extract on low speed. Once incorporated, add 1 cup brown sugar, 1 1/4 teaspoon cinnamon, and 1/4 teaspoon salt, beating for one minute.
- Add the Eggs: Add the eggs one at a time on low speed. Stop the mixer as soon as the second egg is incorporated to avoid adding excess air. Scrape down the sides of the bowl and run the mixer for another 10 seconds to ensure a uniform batter.
- Create the Cinnamon Swirl: In a separate bowl, whisk together 1/2 cup brown sugar, 1 teaspoon cinnamon, and corn starch. Whisk in 2 tablespoons of cold water until a slurry forms.
- Assemble: Preheat your oven to 350 degrees. Pour half of the cheesecake batter into the prepared pan. Drizzle half of the cinnamon swirl over the batter. Carefully spoon the remaining cheesecake batter on top, then drizzle the rest of the swirl. Use a toothpick to create decorative swirls by moving it in circles about an inch deep into the batter.
- Bake: Place the roasting pan in the oven and fill it with water until it reaches halfway up the side of the cake pan. Bake for 1 hour and 10 minutes.
- Cool and Set: Turn the oven off but leave the cheesecake inside for one hour to rest. This prevents the top from cracking. Remove from the oven, take it out of the water bath, and let it cool completely on the counter. Refrigerate for at least 6 hours, or preferably overnight, before serving.
Expert Tips / Pro Tips
Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. This prevents lumps and ensures the batter incorporates smoothly without overbeating.
The Aluminum Pan Hack: Using a disposable aluminum pan as a barrier for the water bath is much more reliable than aluminum foil. It prevents water from seeping into the crust, which can make it soggy.
Avoid Overmixing: Once you add the eggs, mix only until they disappear. Overmixing at this stage incorporates air that causes the cheesecake to rise and then collapse, leading to cracks.
Clean Slices: For professional-looking slices, dip your knife in hot water and wipe it clean between every single cut.
Variations & Substitutions
Crust Alternatives: If you cannot find Canelitas, Biscoff cookies or graham crackers with extra cinnamon make an excellent substitute.
Topping Ideas: While delicious plain, you can enhance this Simple Churro Cheesecake Recipe by drizzling it with cajeta (Mexican goat milk caramel) or a standard dulce de leche.
Mini Cheesecakes: You can adapt this recipe for a muffin tin to make individual portions. Reduce the baking time to approximately 20-25 minutes and skip the water bath if necessary, though texture may vary.
Serving Suggestions
Serve each slice with a generous dollop of homemade whipped cream. For an extra touch of texture, crumble a few remaining Canelitas over the top or sprinkle with a light dusting of cinnamon. A drizzle of warm cajeta or chocolate sauce pairs perfectly with the spiced notes of the cheesecake. This dessert is especially popular during Thanksgiving or Christmas as a unique alternative to traditional pies.
Storage, Freezing & Reheating
Storage: Keep the cheesecake in the refrigerator, covered loosely with plastic wrap or stored in an airtight container, for up to 5 days.
Freezing: This cheesecake freezes beautifully. Wrap the fully set and chilled cheesecake (or individual slices) in plastic wrap, followed by a layer of aluminum foil. It will stay fresh in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
Reheating: Cheesecake is best served cold or at room temperature. If you prefer it slightly softened, let it sit on the counter for 20-30 minutes before eating.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 411 kcal |
| Servings | 12 |
| Prep Time | 20 Minutes |
| Cook Time | 1 Hour 10 Minutes |
Simple Churro Cheesecake Recipe
Ingredients
Equipment
Method
- Place the Canelita cookies in a food processor and pulse for 10-15 seconds until they reach a sandy consistency. In a large bowl, combine 2 cups of the crumbs with 1/4 teaspoon salt and the melted butter, mixing until evenly distributed. If using graham crackers, mix the crumbs with 1 tablespoon sugar and 1 teaspoon cinnamon before adding the butter.9 oz Marinela Canelitas (approximately 24 cookies) or 2 cups Graham Cracker crumbs, 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon kosher salt, 1/4 cup unsalted butter
- Place your 9-inch springform pan inside a 10-inch square disposable aluminum pan. Bend the sides of the aluminum pan upward to create a solid barrier against the springform pan. Alternatively, wrap the bottom and sides of the springform pan tightly with several layers of heavy-duty aluminum foil.
- Lightly spray the inside of the springform pan with nonstick spray. Pour in the crust mixture and use the bottom of a measuring cup to press it firmly into the bottom and about 1 inch up the sides of the pan. Place this assembly inside a larger roasting pan.
- Using a stand mixer with a paddle attachment, beat the room-temperature cream cheese on low to medium speed for 30-45 seconds until smooth. Add the sour cream and vanilla extract on low speed. Once incorporated, add 1 cup brown sugar, 1 1/4 teaspoon cinnamon, and 1/4 teaspoon salt, beating for one minute.24 oz plain cream cheese, 1/4 cup sour cream, 1 teaspoon vanilla extract, 1 cup brown sugar, 1 1/4 teaspoon ground cinnamon, 1/4 teaspoon kosher salt
- Add the eggs one at a time on low speed. Stop the mixer as soon as the second egg is incorporated to avoid adding excess air. Scrape down the sides of the bowl and run the mixer for another 10 seconds to ensure a uniform batter.2 large eggs
- In a separate bowl, whisk together 1/2 cup brown sugar, 1 teaspoon cinnamon, and corn starch. Whisk in 2 tablespoons of cold water until a slurry forms.1/2 cup brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon corn starch, 2 tablespoons cold water
- Preheat your oven to 350 degrees. Pour half of the cheesecake batter into the prepared pan. Drizzle half of the cinnamon swirl over the batter. Carefully spoon the remaining cheesecake batter on top, then drizzle the rest of the swirl. Use a toothpick to create decorative swirls by moving it in circles about an inch deep into the batter.
- Place the roasting pan in the oven and fill it with water until it reaches halfway up the side of the cake pan. Bake for 1 hour and 10 minutes.
- Turn the oven off but leave the cheesecake inside for one hour to rest. Remove from the oven, take it out of the water bath, and let it cool completely on the counter. Refrigerate for at least 6 hours, or preferably overnight, before serving.
Notes
FAQ
Why did my cheesecake crack on top?
Cracks usually happen because of sudden temperature changes or overmixing. Leaving the cheesecake in the oven for an hour after turning it off allows it to cool slowly, which is the best way to prevent cracking.
Can I make this without a water bath?
While you can, it is not recommended. The water bath provides a moist environment and consistent heat, which is essential for that creamy, “simple churro cheesecake” texture and a flat, crack-free top.
What are Canelitas?
Canelitas are a popular Mexican cinnamon sugar cookie made by Marinela. They have a distinct spiced flavor that perfectly complements the churro theme of this dessert.
How long does it need to set in the fridge?
For the best texture and clean slices, the cheesecake needs to chill for at least 6 hours. Setting it overnight is even better as it allows the flavors to fully develop.