Imagine the delightful fusion of creamy cheesecake and cinnamon-dusted churros; that’s what you experience with our mouth-watering Churro Cheesecake. Not only is it a feast for the taste buds, but its artful integration of sweet and spiced flavors ensures it’s a hit at any occasion. This dessert marvel will have everyone at the table asking for seconds!
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Growing up in a family where weekend family dinners were the norm, my grandmother would always surprise us with unique desserts. One weekend, she decided to experiment with our favorite churros and her classic cheesecake recipe. The result was stunning, both visually and in taste, becoming an instant family favorite. Many years later, the mere mention of this delicious concoction takes me back to those precious family gatherings.
Why You’ll Love This Recipe
This recipe ingeniously combines two iconic favorites into one irresistible dessert. The crisp exterior mimics traditional churros, while the inner cheesecake is creamy and rich. Perfect for both casual get-togethers or formal events, it’s surprisingly easy to make and even easier to customize. Plus, the aroma of cinnamon and baked goodness is sure to make your home feel warm and inviting.
Ingredients Notes
Start with fresh cream cheese for the best texture, and make sure the eggs are at room temperature for smooth blending. For the churro topping, cinnamon and sugar are essential. If you’re looking to experiment, consider using flavored cream cheese or adding a pinch of nutmeg.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease a springform pan and line it with parchment paper for easy removal later.
Step 2
In a large bowl, mix softened cream cheese and sugar until smooth. Add in the vanilla extract, followed by the eggs one at a time. Mix thoroughly after each addition.
Step 3
Pour the cheesecake mixture into the prepared pan and use a spatula to even out the top. Tap the pan lightly on the counter to release any air bubbles.
Step 4
Mix cinnamon and sugar in a separate bowl. Generously sprinkle the top of the cheesecake with this mixture until fully covered.
Step 5
Bake for about 50 minutes or until the center is set. Let it cool in the oven with the door cracked open for about an hour to prevent cracking.
Storage Options
Leftovers can be covered tightly with plastic wrap and stored in the refrigerator for up to 5 days. For longer storage, slice and freeze pieces on a baking sheet before transferring to an airtight container. Reheat in a microwave or enjoy cold as a quick treat.
Variations & Substitutions
For a gluten-free version, use almond flour instead of standard flour for the crust. If you’re a chocolate lover, drizzle melted chocolate over the top before serving. Vegan cream cheese and flax eggs can be substituted to make this dish vegan-friendly.
Serving Suggestions
This dessert pairs wonderfully with a hot cup of coffee or and goes well with vanilla ice cream on the side. It’s ideal for serving at festive gatherings, birthday parties, or as an end to a cozy family dinner.
Frequently Asked Questions
Can I make this cheesecake ahead of time? Absolutely! Preparing it in advance enhances the flavors, and it stays well in the refrigerator for several days. Just keep it covered to maintain its freshness.
What can I do to prevent the cheesecake from cracking? To avoid cracks, ensure that you don’t overmix the batter and allow the cheesecake to cool gradually in the oven post-baking before bringing it to room temperature.
Can I use light cream cheese? Yes, but keep in mind that the texture will be less rich. Regular cream cheese provides the best creamy texture, but light versions are a good alternative to cut down on fat.
Golden Cinnamon Cheesecake Bars
Ingredients
Pastry and Topping
- 2 cans refrigerated puff pastry sheets
- 0.5 cup brown sugar
- 1.5 tablespoons ground cinnamon
- 1 spray nonstick cooking spray
Cheesecake Filling
- 24 ounces cream cheese softened
- 0.75 cup plain yogurt
- 3 large eggs
- 2 teaspoons vanilla extract
- 14 ounces evaporated milk
- 0.25 cup sugar
- 0.5 teaspoon ground cinnamon
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with nonstick cooking spray.
- Mix the brown sugar and 1.5 tablespoons of cinnamon in a bowl. Set aside.
- In a large bowl, beat cream cheese until smooth and creamy. Mix in yogurt, eggs, vanilla extract, evaporated milk, sugar, and cinnamon until blended.
- Roll out one sheet of puff pastry to fit the bottom of the prepared baking dish. Sprinkle with half of the cinnamon-sugar mixture.
- Spread the cheesecake filling evenly over the sugar-coated pastry base.
- Top with the second puff pastry sheet. Sprinkle the remaining cinnamon-sugar mixture on top.
- Bake for 40-45 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let cool on a wire rack for an hour, then chill in the refrigerator for at least 8 hours before slicing into bars.
