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Gluten Free Churro Cheesecake

Gluten Free Churro Cheesecake

This gluten free churro cheesecake delivers all the cinnamon-sugar magic of a churro in every creamy, rich bite. It's a showstopper dessert that's absolutely worth the effort.
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Equipment

  • 9-inch springform pan
  • roasting pan

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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Course: Dessert
Cuisine: Mexican
Keyword: churro cheesecake, cinnamon sugar, dulce de leche, gluten-free
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 8 hours 40 minutes
Servings: 12 slices

Nutrition

Serving: 1serving | Calories: 505kcal | Carbohydrates: 44g | Protein: 8g | Fat: 33g
Calories: 505kcal
Cost: $22