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Churro Cheesecake

Churro Cheesecake

  • Author: Brian
  • Total Time: 5 hours 10 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

Churro Cheesecake is a delightful plant-based dessert that perfectly combines the crispy cinnamon-sugar essence of churros with the smooth, creamy texture of cheesecake (plant-based). This easy-to-make treat features a spiced crust and a luscious filling, topped with crunchy cinnamon brown sugar for the perfect indulgence suitable for any occasion.

Ingredients

Scale

Crust

  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon (natural)
  • 2 tablespoons granulated sugar
  • 6 tablespoons plant-based butter

Filling

  • 2 cups plant-based cream cheese
  • 1/2 cup plant-based sour cream
  • 3/4 cup granulated sugar
  • 1 teaspoon natural vanilla extract
  • 1 tablespoon apple cider vinegar (natural)
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon natural gelling agent

Topping

  • 3 tablespoons brown sugar (natural)
  • 1 teaspoon cinnamon (natural)

Instructions

  1. Prepare the crust: In a bowl, combine the all-purpose flour, cinnamon (natural), granulated sugar, and plant-based butter. Mix until the mixture resembles coarse crumbs. Press this mixture firmly into the base of your baking pan to form an even crust. Bake briefly at 350°F (175°C) for about 10 minutes to set its structure and develop a golden color.
  2. Mix the filling: In a mixing bowl, beat the plant-based cream cheese, plant-based sour cream, granulated sugar, and natural vanilla extract until smooth and creamy. Stir in the apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), and natural gelling agent until fully incorporated and homogeneous.
  3. Assemble the cheesecake: Pour the creamy filling over the pre-baked crust layer. Smooth the surface evenly. Sprinkle generously with the brown sugar (natural) and cinnamon (natural) mixture to create the classic churro sugar coating.
  4. Bake and chill: Bake the assembled cheesecake at 325°F (160°C) for approximately 40-45 minutes, or until the edges are set but the center still jiggles slightly. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or until fully set to let the flavors meld beautifully.

Notes

  • Use room temperature ingredients for a smoother filling without lumps.
  • Do not overbake; the cheesecake should be slightly jiggly when removed from the oven.
  • Press the crust firmly to ensure a sturdy base that holds during slicing.
  • Chill the cheesecake thoroughly for at least 4 hours for best texture and flavor development.
  • Use fresh cinnamon and natural sugars to achieve the most vibrant churro flavor.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 slice (1/8 of cheesecake)
  • Calories: 320
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: churro cheesecake, plant-based cheesecake, cinnamon dessert, vegan cheesecake, churro dessert, easy baked dessert

Find it online: https://puretastekitchen.com/churro-cheesecake/