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Perfect Churro Cheesecake Recipe with Easy Dulce de Leche Swirl Tutorial

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A delightful cheesecake combining the crispy, cinnamon-sugared magic of churros with creamy indulgence, featuring a dulce de leche swirl and a cinnamon sugar crust.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 3 tablespoons granulated sugar (for crust)
  • 1 teaspoon ground cinnamon (for crust)
  • 6 tablespoons unsalted butter, melted
  • 24 ounces (680 g) cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ¼ cup all-purpose flour
  • ½ cup dulce de leche
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, and 1 teaspoon cinnamon. Pour in melted butter and stir until mixture resembles wet sand. Press firmly and evenly into bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool slightly.
  2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add 1 cup sugar and beat until combined, scraping bowl often to avoid lumps.
  3. Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and sour cream, mixing just until blended.
  4. Sift flour over mixture and fold in gently to avoid overmixing.
  5. Pour half of the cheesecake batter over the crust. Warm dulce de leche slightly. Drop spoonfuls of dulce de leche over batter. Pour remaining batter on top, then dot with more dulce de leche. Use a butter knife to gently swirl the caramel through the batter without overmixing.
  6. Bake for 50–60 minutes, or until edges are set but center jiggles slightly when pan is shaken.
  7. Turn off oven and leave cheesecake inside with door slightly open for 1 hour to prevent cracks. Remove and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  8. Mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top just before serving.

Notes

Use room temperature ingredients to avoid lumps. Do not overmix after adding flour to prevent cracks. Warm dulce de leche slightly before swirling to maintain visible ribbons. Cooling cheesecake gradually with oven door ajar helps prevent cracks. A water bath can be used for improved texture but is optional. Store leftovers covered in refrigerator up to 5 days or freeze slices up to 2 months.

Nutrition

Keywords: churro cheesecake, dulce de leche swirl, cinnamon sugar crust, easy cheesecake, dessert recipe, crowd-pleaser, creamy cheesecake

Find it online: https://goldensimmer.com/perfect-churro-cheesecake-recipe-with-easy-dulce-de-leche-swirl-tutorial/