Take your dessert game to the next level with this Churro Chip Crusted Cheesecake. We’ve reimagined the classic graham cracker base by blending it with crushed MASA Churro, creating a crust that is perfectly golden, naturally sturdy, and packed with cinnamon-sugar flavor. The silky-smooth vanilla bean filling sits atop this crunchy, sweet-and-salty foundation for a cheesecake that’s as fun to make as it is to eat. Top it with fresh berries for a bright finish that cuts through the rich, creamy center.
Preheat your oven to 325°F. Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment paper.
Add the MASA Churro to a food processor and pulse until you have a fine crumb. Add the graham crackers and pulse again. Finally, mix in both sugars and the melted butter until combined.
Transfer the mixture to the pan, spreading it in an even layer and pressing it firmly up the sides with the back of a spoon to ensure no loose crumbs.
In a large bowl, use a hand mixer to beat the softened cream cheese until creamy. Add the sugar, sour cream, and vanilla, mixing until smooth.
Add the eggs one at a time, mixing until the batter is silky with minimal clumps. Pour the filling over the prepared crust.
Place the pan on a baking sheet and bake for 55–65 minutes. You’re looking for golden edges and a slight jiggle in the center.
Allow the cheesecake to cool fully (at least 2–3 hours), then refrigerate overnight or for a minimum of 7 hours to set.
Remove from the pan, slice, and top with fresh berries.
Recipe Note
For the smoothest texture, ensure your cream cheese and eggs are truly at room temperature before mixing. This prevents lumps and ensures the MASA Churro crust stays crisp!
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