Gluten Free Churro Cheesecake

If you love churros and you love cheesecake, this gluten free churro cheesecake is about to make your day. It has all the cinnamon sugar flavor of a freshly fried churro, but in creamy cheesecake form.

The crust is made with gluten free graham crackers mixed with cinnamon, so every bite from bottom to top tastes like a churro. And the dulce de leche drizzle on top takes it to another level.

This is a great dessert to make when you want to impress people. It looks fancy, tastes incredible, and nobody will ever guess it’s gluten free.

The recipe does take some time because the cheesecake needs to chill overnight. But the actual hands-on work is pretty straightforward and easy to follow.

If you’ve been looking for a gluten free dessert that doesn’t feel like a compromise, this is it. It’s rich, indulgent, and absolutely worth the wait.

Why You’ll Love This Recipe

Tastes Like a Real Churro – The cinnamon sugar topping brushed over butter gives you that crispy churro coating right on top of a cheesecake.

Dulce de Leche Makes It Next Level – That warm caramel drizzle adds a rich sweetness that pairs perfectly with the cinnamon in every layer.

Nobody Will Know It Is Gluten Free – The cinnamon crust and creamy filling taste so indulgent that no one at the table will ever guess.

Cinnamon in Every Single Layer – The crust and the filling and the topping all have cinnamon so every bite is packed with warm flavor.

Ingredients

For the Cinnamon Crust

• 2 cups Gluten Free Graham Cracker Crumbs
• 6 tbsp Unsalted Butter, melted
• 3 tbsp Granulated Sugar
• 1 1/2 tsp Ground Cinnamon

For the Filling

• 32 oz Cream Cheese, softened
• 3/4 cup Granulated Sugar
• 1/4 cup Light Brown Sugar, packed
• 4 Large Eggs
• 1 cup Sour Cream
• 2 tbsp Cornstarch
• 2 tsp Ground Cinnamon
• 1 tsp Vanilla Extract

For the Cinnamon Sugar Topping

• 3 tbsp Unsalted Butter, melted
• 1/4 cup Granulated Sugar
• 1 1/2 tsp Ground Cinnamon

For the Drizzle

• 1/2 cup Dulce de Leche

How to Make

Step 1

Preheat your oven to 325°F and wrap the outside of a 9-inch springform pan with two layers of foil. In a bowl, combine the gluten free graham cracker crumbs, melted butter, sugar, and cinnamon until evenly moistened.

Press the mixture firmly and evenly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.

Step 2

In a large bowl, beat the cream cheese, granulated sugar, and brown sugar together on medium speed until completely smooth and fluffy, about 4 minutes. Scrape down the sides and bottom of the bowl thoroughly.

Step 3

Add the cornstarch, cinnamon, and vanilla extract and beat on low until well combined. Add the eggs one at a time, mixing on low after each just until incorporated. Fold in the sour cream gently by hand with a spatula.

Step 4

Pour the filling over the cooled crust and smooth the top. Place the pan in a large roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55 to 60 minutes, until the cheesecake edges are firm and the center still jiggles slightly.

Step 5

Turn off the oven, crack the door open a few inches, and let the cheesecake cool inside for 1 hour. Remove from the water bath, remove the foil, and refrigerate for at least 6 hours or overnight until fully set.

Step 6

When ready to serve, brush the top of the chilled cheesecake with the melted butter. In a small bowl, mix the sugar and cinnamon together, then sprinkle it evenly over the buttered surface so it sticks in a generous layer.

Step 7

Gently warm the dulce de leche in the microwave for 15 to 20 seconds until pourable, then drizzle it over the top of the cheesecake. Slice and serve immediately.

My Tips

Use Room Temperature Ingredients

Your cream cheese, eggs, and sour cream all need to be fully at room temperature before you start. Cold cream cheese won’t beat smooth no matter how long you mix it, and you’ll end up with lumps baked right into your cheesecake.

Take everything out of the fridge at least 1-2 hours before you start. If you forgot, you can cut the cream cheese into chunks and let it sit for about 30 minutes – it’ll soften up faster that way.

Cold eggs can also cause the cream cheese to seize up and get lumpy when you add them in. This one step makes a huge difference in getting that silky smooth filling.

Don’t Skip the Water Bath

The water bath is what keeps the cheesecake baking gently and evenly. Without it, the outside cooks way too fast while the center stays raw, and you’ll almost always end up with big cracks on top.

Make sure you use actually hot water – not just warm tap water. Boil a kettle right before you need it and pour it into the roasting pan after you’ve placed the springform pan inside. This way the water bath starts working right from the beginning.

The double layer of foil around the springform pan is critical too. Even the best springform pans can let water seep in, and a soggy crust will ruin the whole thing. Press the foil tightly around the bottom and sides.

Mix the Filling on Low Speed

Once you add the eggs, keep your mixer on low the entire time. Beating eggs on medium or high speed whips too much air into the batter, and that air expands in the oven and then collapses as it cools – that’s what causes cracking and a sunken center.

Each egg should only be mixed in until you can’t see any streaks of yolk anymore, then stop and add the next one. And folding in the sour cream by hand with a spatula instead of using the mixer keeps even more excess air out.

More Tasty Recipes

• Gluten Free Churro Bites
• Gluten Free Sopapilla Cheesecake Bars
• Gluten Free New York Cheesecake
• Gluten Free Dulce de Leche Sandwich Cookies
• Gluten Free Tres Leches Cake

FAQ

Can I make this cheesecake without a water bath?

You technically can, but the water bath is what keeps the cheesecake baking gently and evenly, which prevents cracks on the surface. Without it, the edges tend to cook too fast while the center stays underdone, and you’re much more likely to end up with a big crack down the middle.

If you really want to skip it, you can try placing a pan of water on the rack below the cheesecake. It’s not quite as effective, but the steam still helps regulate the oven temperature and adds moisture.