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A square piece of churro cheesecake with a cinnamon topping on a white plate, next to a silver spoon.

Churro Cheesecake

Mandy Applegate
Churro Cheesecake is one of those layered desserts that feels like it's made with a lot of effort but doesn’t ask much of you in the kitchen. With just simple ingredients and a little oven time, you can achieve that perfect combo of flaky puff pastry with aromatic coating on top and creamy filling inside. Whether it's game day or just dessert with friends, it's always one of the first things on the table to disappear. If you're lucky enough to have any leftovers, you can store them in the fridge or even freeze them, and they'll still taste as delicious and just as satisfying to eat.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine Mexican
Servings 8
Calories 875 kcal

Ingredients
 
 

  • ⅓ cup sugar
  • 1 ½ tablespoons ground cinnamon
  • 16 ounces full-fat cream cheese room temperature
  • 14 ounces sweetened condensed milk
  • 2 large eggs room temperature
  • 1 cup Greek yogurt
  • 1 tablespoon vanilla extract
  • 1 tablespoon maple syrup
  • 4 ounces melted butter
  • 2 puff pastry sheets

Instructions
 

  • Preheat the oven to 320°F (160°C).
  • In a small bowl, mix the sugar and cinnamon. Set aside.
    ⅓ cup sugar, 1 ½ tablespoons ground cinnamon
  • In a large bowl, beat the cream cheese until smooth. Add the sweetened condensed milk, eggs, Greek yogurt, vanilla extract, and maple syrup. Mix until fully combined.
    16 ounces full-fat cream cheese, 14 ounces sweetened condensed milk, 2 large eggs, 1 cup Greek yogurt, 1 tablespoon vanilla extract, 1 tablespoon maple syrup
  • Brush a 9x13-inch baking pan with melted butter and sprinkle an even layer of cinnamon sugar over the bottom. Roll out one sheet of puff pastry into a 9x13-inch rectangle and place it in the prepared pan.
    4 ounces melted butter, 2 puff pastry sheets
  • Spread the cheesecake mixture evenly over the pastry. Roll out the second sheet of puff pastry to the same size and lay it over the cheesecake layer. Brush with melted butter and sprinkle the remaining cinnamon sugar on top.
  • Bake for 45 minutes, then let it cool for at least an hour before slicing and serving.

Notes

  • Soften your cream cheese: Room-temperature cream cheese blends much more easily and keeps the filling smooth and lump-free.
  • Stick with full-fat dairy: Using full-fat cream cheese and Greek yogurt gives you the best texture and flavor in the cheesecake filling.
  • Roll out your puff pastry evenly: Make sure both sheets fit the pan without overlapping or pulling back during baking.
  • Add cinnamon sugar before the pastry: Sprinkling it over the buttered pan before laying down the first pastry helps create a crisp, churro-like base.
  • Spread the filling gently: Use an offset spatula or the back of a spoon to evenly distribute the cheesecake layer without pressing too hard on the bottom crust.
  • Line up the top pastry sheet: Try to get the top layer as smooth and aligned as possible—it makes for cleaner slices later.
  • Cool before slicing: Letting it rest allows the filling to firm up and gives you neater slices.
  • Cut with a serrated knife: A gentle sawing motion will help you get through the top pastry without smashing the layers.

Nutrition

Calories: 875kcalCarbohydrates: 70gProtein: 16gFat: 60gSaturated Fat: 28gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 0.5gCholesterol: 147mgSodium: 510mgPotassium: 365mgFiber: 2gSugar: 40gVitamin A: 1314IUVitamin C: 1mgCalcium: 257mgIron: 2mg
Keyword Churro Cheesecake
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