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Easy Churro Cheesecake Dream

Easy Churro Cheesecake Dream for a Crack-Free Dessert Bliss

Experience the bliss of Easy Churro Cheesecake Dream with its rich filling and fun churro topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies chocolate sandwich cookies, finely crushed Substitute with graham crackers or gluten-free cookies for a lighter base.
  • 1/2 cup unsalted butter, melted Ensure it’s fully melted for uniform mixing.
For the Filling
  • 16 ounces cream cheese, softened Always use room temperature to avoid lumps.
  • 1 cup granulated sugar Can be substituted with a sugar alternative for lower-calorie options.
  • 1/4 cup all-purpose flour Can replace with cornstarch for a gluten-free version.
  • 1 teaspoon vanilla extract Use pure extract for best results.
  • 1/2 cup sour cream, at room temperature You can replace it with Greek yogurt if desired.
  • 3 large eggs, at room temperature Important to add one at a time to maintain texture.
For the Topping
  • 1 cup heavy whipping cream, very cold Very cold cream whips better.
  • 2 tablespoons powdered sugar Providing stability for the whipped cream.
  • 1/4 cup mini chocolate chips or shavings Optional garnish.
  • 10 pieces mini churros Adding a fun twist and textural contrast.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • electric mixer
  • roasting pan
  • aluminum foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
  2. Wrap the outside of the springform pan with heavy-duty aluminum foil to create a water bath.
  3. In a mixing bowl, combine crushed cookies and melted butter. Press into the bottom of the pan and bake for 8 minutes.
  4. Beat softened cream cheese with an electric mixer until smooth, avoiding overmixing.
  5. Gradually add sugar and flour, mixing on low speed until just combined.
  6. Mix in vanilla extract and sour cream gently until blended.
  7. Add eggs one at a time, mixing just until combined after each addition.
  8. Pour the batter over the cooled crust. Place the pan inside a larger roasting pan and fill it with hot water halfway up the sides.
  9. Bake for 60-70 minutes until edges are set and center is slightly wobbly.
  10. Turn off the oven and leave the door ajar for 1 hour to cool gradually.
  11. Remove from water bath and refrigerate for at least 6 hours or overnight.
  12. Whip very cold heavy cream with powdered sugar until stiff peaks form.
  13. Garnish with whipped cream and mini churros before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Using room temperature ingredients is crucial for preventing cracks. Incorporate ingredients gently to avoid air bubbles.

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