Churro Cheesecake with Dairy Free Dulce de Leche
Creamy, decadent cheesecake kissed with cinnamon and drizzled with dulce de leche will become a new family favorite.
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Servings: 8
Equipment
- Baking dish or pie dish
- Two bowls
Ingredients
Graham Cracker Crust
- 10 tbsp buter, melted
- 2 tsp cinnamon
- 1/2 cup sugar
- 2 1/2 cups graham crackers, crushed
Dairy Free Dulce de Leche
- 1 can Condensed sweetened coconut milk
Churro Cheesecake Filling
- 16 oz cream cheese
- 4 oz sour cream
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- 2 tsp vanilla powder or vanilla extract
- Churro Donuts
Instructions
Graham Cracker Crust
- Combine all of the ingredients in a bowl, making sure the graham cracker crumbs are thoroughly mixed with the melted dairy free butter.
- Press mixture firmly into a pie dish or baking dish. You can use the bottom of a measuring cup to help.
- Refrigerate while you prepare the rest of the pie.
Dulce de Leche
- Put unopened can of condensed sweetened coconut milk in a pot filled with water. Bring to a boil and allow to boil for 3 hours.
- Remove can from pot and allow to cool completely before opening.
Churro Cheesecake Filling
- Add all of the ingredients into a bowl.
- Using a hand mixer, mix until the ingredients are completely incorporated and the filling is smooth and creamy.
- Pour into the baking dish or pie pan.
- Add a couple of tablespoons of the dulce de leche to the top of the cheesecake.
- Using a toothpick or wood skewer, swirl the dulce de leche into the top.
- Add the remaining dulce de leche.
- Allow the pie to refrigerate for at least two hours, up to overnight, before serving.
- Top with Gluten Free churro donut holes.
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