Churro Cheesecake
Makes a 9-inch Cheesecake, Serves 8-12,
Servings: 12 People
Calories: 411kcal
Equipment
- 9-inch Springform Cake Pan
- 10-inch Square Disposable Aluminum Pan (or Aluminum Foil)
- Roasting Pan
Ingredients
For the Crust
- 9 oz Marinela Canelitas (24 Cookies) (or Substitute with 2 cups Graham Cracker crumbs + 1 Tablespoon Sugar + 1 Teaspoon Cinnamon)
- ¼ Teaspoon Kosher Salt
- ¼ Cup Unsalted butter ,Melted
For the Cheesecake Filling
- 24 Ounces Plain Cream Cheese , Room Temperature
- ¼ Cup Sour Cream
- 1 Teaspoon Vanilla Extract
- 1 Cup Brown Sugar , Lightly packed
- 1 ¼ Teaspoon Ground Cinnamon
- ¼ Teaspoon Kosher Salt
- 2 Large Eggs , Room Temperature
For the Brown Sugar Cinnamon Swirl
- ½ Cup Brown Sugar , Lightly packed
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Corn Starch
- 2 Tablespoons Cold Water
Instructions
For the Crust
- Place the canelita cookies in a food processor or blender and pulse for 10-15 seconds until you have a mixture that resembles sand, you should have 2 cups of the crumbs. Pour the cookie mixture into a large bowl, sprinkle in the salt, then pour in the melted butter. Use your hands or a rubber spatula to make sure the melted butter is evenly distributed, then set your crust mixture aside. If you are using graham crackers, place the graham crackers in a food processor and pulse for 10-15 seconds until you have a mixture that resembles sand. Pour this mixture into a large bowl, then sprinkle in 1 tablespoon of sugar, 1 teaspoon of cinnamon and 1/4 teaspoon of kosher salt. Use a rubber spatula to mix everything together, then pour in the melted butter. Use your hands or a rubber spatula to make sure the melted butter is evenly distributed, then set your crust mixture aside.
- Take your springform pan and place it inside the 10-inch square disposable aluminum pan then take the sides of the aluminum pan and bend it so it forms a barrier up against the springform pan. This is going to ensure that none of the water in the water bath seeps into our springform pan. If you don't have a 10-inch square disposable aluminum pan, use aluminum foil to create a barrier around the springform pan so that none of the water seeps into the springform pan while the cheesecake sits in the water-bath. (Using a disposable aluminum pan worked much better than aluminum foil and it's reusable!)
- Lightly spray the inside of the springform pan with nonstick cooking spray, then pour in the crust mixture. Use the bottom of a measuring cup to evenly distribute the crust mixture then press it into the bottom of the pan and about 1-inch up the side of the pan. At this time, place the spring form inside the roasting pan (or bigger shallow baking pan) you'll be using for the water-bath.
For the Cheesecake Filling
- 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 for 30-45 seconds until smooth. Turn the speed down to low, then add the sour cream and the vanilla extract. Once the sour cream and vanilla extract has been fully incorporated, add the brown sugar, followed by the ground cinnamon and kosher salt and beat together for a minute. Pour the eggs in one at a time on low speed, making sure the first is fully incorporated before adding the second egg. As soon as the second egg is incorporated, turn the mixer off to make sure you don't incorporate too much air (that makes the cheesecake inflate and crack), then use a rubber spatula to scrape down the sides of the bowl. Turn the mixer back on low and let it run for 10 seconds, just to make sure everything is fully incorporated, then set your cheesecake mixture aside.
For the Brown Sugar Cinnamon Swirl
- In a large bowl, whisk together the brown sugar, ground cinnamon, and corn starch, then whisk in 2 tablespoons of cold water until the slurry comes together.
To Assemble the Cheesecake
- Start by preheating the oven to 350 degrees. Pour in half of the cheesecake filling into springform pan, then use a spoon to drizzle in half of the brown sugar cinnamon swirl. Use a cookie or ice cream scoop to carefully spoon on the rest of the cheesecake filling so it doesn't disrupt the first swirl layer.Once you've poured in the rest of the cheesecake filling, remix the swirl and pour the rest of it on top of the cheesecake batter, then use a toothpick and insert it about an inch into the batter and move it around in circles to create swirls. Place the roasting pan in the oven, then fill the pan with water halfway up the side of the cake pan.
- Bake the cheesecake for an hour and ten minutes. Once the cheesecake has baked for an hour and ten minutes, turn the oven off and leave the cheesecake inside the oven to rest for an hour. Leaving the cheesecake to rest inside the warm oven will ensure that your cheesecake doesn't crack.After an hour has passed, take the cheesecake out of the oven (and remove the aluminum pan/or foil) and set it on the counter to cool completely. Once it has cooled completely, place it in the fridge to set overnight, or for 6 hours at the very least.
- Once the cheesecake has set, gently remove the sides of the springform pan then use a 10-12 inch offset spatula (or a long thin knife) to run it around the perimeter of the cheesecake to loosen it off the pan then push it onto a cake stand.
- Once it is ready to serve, cut it into equal sized portions, cleaning the knife blade every time you cut into the cheesecake for a cleaner slice. Garnish with a dollop of whipped cream a sprinkle of cinnamon and a drizzle of cajeta or caramel.
Nutrition
Serving: 12g | Calories: 411kcal | Carbohydrates: 46g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 441mg | Potassium: 169mg | Fiber: 1g | Sugar: 34g | Vitamin A: 831IU | Calcium: 108mg | Iron: 1mg