Cinnamon-Sugar Churro-Crusted Cheesecake Recipe
Prep Time:
4 hours, 50 minutes
Cook Time:
2 hours, 10 minutes
Servings:
8 servings
Ingredients
  • 1 cup sour cream, at room temperature
  • ½ cup heavy cream, at room temperature
  • 1 (14-ounce) can dulce de leche, divided
  • 4 (8-ounce) blocks cream cheese, softened
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • ¼ cup cornstarch
  • 2 eggs
  • 8 tablespoons (1 stick) salted butter, cut into cubes
  • 1 ¼ cups flour
  • 1 cup sugar, divided
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Vegetable oil, as needed for frying
  • 2 tablespoons ground cinnamon
Directions
  1. Preheat oven to 300 F.
  2. To make the cheesecake, whisk together sour cream, heavy cream, and all but 2 tablespoons of the dulce de leche in a large mixing bowl until completely combined.
  3. Beat in the cream cheese, vanilla, salt, and cornstarch with a whisk until smooth.
  4. Beat in 1 egg at a time until fully incorporated and smooth. Do not over-beat.
  5. Grease a 9-inch springform pan.
  6. Pour cheesecake batter into the pan, then drop the pan on a flat surface a few times to eliminate any bubbles.
  7. Place cheesecake into the oven and immediately reduce the heat to 250 F.
  8. Bake for 2 hours.
  9. Turn off the oven and prop open the door for 20 minutes. Then remove the cheesecake from the oven.
  10. Allow cheesecake to cool at room temperature.
  11. Cover cheesecake with plastic wrap and store in the refrigerator for at least 4 hours.
  12. Meanwhile, make the churro crust: Add butter to a large saucepan with flour and 2 tablespoons sugar.
  13. Melt butter mixture over medium-low heat, stirring frequently, until thickened and pulling away from the sides of the pan, about 5 minutes.
  14. Remove the pan from heat and let cool slightly.
  15. While batter is still warm, beat in 1 egg at a time until smooth.
  16. Add batter to a piping bag equipped with a large ridged piping tip.
  17. Pipe batter into a 9-inch round swirl on a piece of parchment paper.
  18. Freeze until solid.
  19. Heat oil in a shallow frying pan until it reaches 375 F.
  20. Fry the frozen churro for 2 minutes per side, or until golden brown and puffy.
  21. In a small bowl, combine the remaining sugar and cinnamon.
  22. Transfer the churro to a plate and sprinkle with enough cinnamon sugar to coat. (You'll need the rest for the cheesecake.)
  23. Remove the cheesecake from the springform pan and base.
  24. Place the cheesecake on top of the fried churro.
  25. Spread reserved dulce de leche over the top.
  26. Sprinkle with remaining cinnamon sugar.
  27. Cut into slices, and serve.