Strawberry Crunch Churro Cheesecake

The Strawberry Crunch Churro Cheesecake is an indulgent dessert that blends creamy cheesecake with a crunchy cinnamon twist and the refreshing flavor of strawberries. This decadent cheesecake is built on a graham cracker crust, topped with a layer of crushed cinnamon cereal for added texture, and filled with a rich, creamy mixture of cream cheese, sugar, and strawberries. Perfect for any celebration, this dessert is a delightful treat that combines the best of sweet and savory flavors.

Ingredients

• 2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup sugar
• 1 1/2 cups crushed cinnamon cereal
• 24 oz cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup flour
• 1 cup diced strawberries

Directions

1. Preheat the oven to 350°F.
2. In a bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup sugar. Press this mixture into the bottom of a 9-inch springform pan to create the crust.
3. Sprinkle the crushed cinnamon cereal over the crust to add a crunchy layer.
4. In a separate bowl, beat the cream cheese and 1 cup sugar until smooth. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, sour cream, and flour. Gently fold in the diced strawberries.
5. Pour the cheesecake mixture over the crust and smooth the top.
6. Bake for 1 hour, or until the cheesecake is set. Let it cool, then refrigerate for at least 4 hours before serving.
7. Serve chilled and enjoy!

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes
• Cooking Time: 1 hour
• Total Time: 5 hours 20 minutes (includes chilling time)

Variations

• Berry Mix: Swap strawberries for a mix of fresh berries, such as raspberries or blueberries, for a varied fruit flavor.
• Churro Flavoring: To enhance the churro vibe, sprinkle the top with cinnamon-sugar after baking for an extra layer of sweetness and spice.
• Gluten-Free: Use gluten-free graham cracker crumbs or substitute the crust with almond flour for a gluten-free version.
• Chocolate Layer: Add a layer of chocolate ganache or drizzle on top of the cheesecake for a chocolatey twist.

Storage and Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: This cheesecake can be frozen for up to 3 months. To freeze, wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving.
• Reheating: Cheesecake is best served chilled and doesn’t need to be reheated. Just let it come to room temperature for about 15 minutes before serving for the best flavor.

10 FAQs

1. Can I use a regular pie pan instead of a springform pan? Yes, you can use a pie pan, but the presentation may be different. A springform pan makes it easier to remove the cheesecake cleanly.
2. Can I make this cheesecake without the cinnamon cereal? Yes, you can substitute the cinnamon cereal with crushed graham crackers or another type of crunchy cereal, though it will change the flavor slightly.
3. Can I use frozen strawberries? Yes, frozen strawberries can be used; just make sure to thaw and drain them before adding them to the cheesecake mixture.
4. Can I use low-fat cream cheese? Yes, you can use low-fat cream cheese, but the cheesecake may have a slightly different texture and flavor.
5. How do I know when the cheesecake is done baking? The cheesecake should be set around the edges but may still be slightly wobbly in the center. It will firm up as it cools.
6. Can I add more sugar to the filling? Yes, if you prefer a sweeter cheesecake, you can add a bit more sugar to the filling, but be careful not to make it too sweet.
7. How long do I need to refrigerate the cheesecake before serving? The cheesecake should be refrigerated for at least 4 hours, but it’s even better if left overnight to set fully.
8. Can I make this cheesecake without sour cream? If you don’t have sour cream, you can substitute it with Greek yogurt for a similar tangy flavor.
9. How do I prevent cracks in the cheesecake? To prevent cracks, make sure to bake the cheesecake at a low temperature and avoid overmixing the batter. Let it cool gradually to room temperature before refrigerating.
10. Can I make this recipe without eggs? You can try using an egg substitute like flax eggs or a store-bought egg replacer, though this may alter the texture slightly.

Conclusion

The Strawberry Crunch Churro Cheesecake is a show-stopping dessert that combines the richness of cheesecake with a fun and flavorful cinnamon crunch. The blend of graham cracker crust, cinnamon cereal, and fresh strawberries makes every bite a delightful experience. Whether you’re serving it for a special occasion or simply treating yourself, this cheesecake is sure to impress with its creamy texture, sweet fruitiness, and crunchy topping.

Print