What is a churro donut called?

Frequently Asked QuA churro donut is often called a “Churro Cruller” or simply a “Churro Donut.” It combines the crispy, cinnamon-sugar coating of a churro with the soft, fluffy texture of a donut. Some bakeries get creative and call them “Chonuts” or “Churronuts” to highlight the fun mashup. These delicious treats are usually fried, just like traditional churros, but shaped like donuts. Also, they’re typically coated in cinnamon sugar for that authentic churro crunch. If you love both churros and donuts, this is the perfect combination. You’re going to love trying these tasty hybrids!estions (FAQs)

How long do you let churro cheesecake cool?

You should let churro cheesecake cool for at least one hour at room temperature. Then, place it in the fridge for about four hours or overnight. This helps the cheesecake layer set properly and makes it easier to slice. Also, cooling it completely enhances the flavors, giving you that perfect balance of creamy cheesecake and crunchy churro coating. If you cut it too early, the filling might be too soft and messy. So, be patient and give it time to chill. Trust me, the wait is totally worth it!

Are churros like doughnuts?

Yes, churros are somewhat like doughnuts, but they have some key differences. Both are fried and coated in sugar, but the dough is different. Churros are made from a choux pastry dough, similar to what you’d use for cream puffs or eclairs. This gives them a light, crispy texture. Doughnuts, on the other hand, are usually made from yeast or cake batter, making them softer and fluffier. Also, churros are traditionally long and ridged, while doughnuts are round with a hole in the middle. Both are delicious, but they each have their own unique charm.

Why is it called a churro?

The name “churro” is believed to come from Spain, where it was named after the “Churra” sheep. The ridged shape of churros is said to resemble the horns of these sheep. Also, Spanish shepherds used to make a simple fried dough while out in the fields, which became known as churros. They were easy to cook over an open fire and were coated in sugar for extra flavor. The treat became popular in Spain and spread to Latin America, where it gained even more fans. Today, churros are enjoyed worldwide as a delicious, crunchy snack.

Churro Cheesecake Donut Cookies: Irresistible Sweet Fusion

Description

These Churro Cheesecake Donut Cookies are the ultimate dessert mashup, combining the cinnamon-sugar crunch of churros, the creamy richness of cheesecake, and the fluffy delight of donuts. Perfect for any occasion, these cookies are easy to make yet feel gourmet with every bite. With a crispy cinnamon-sugar coating, a gooey cheesecake filling, and a soft donut-like texture, they’re guaranteed to impress. Plus, they’re super versatile—try them warm, chilled, or with different flavor twists like chocolate chips or fruit swirls. Get ready to fall in love with your new favorite cookie!

Ingredients

Scale

Dough:

2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter (softened)
1 cup granulated sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract

Cheesecake Filling:

8 oz cream cheese (softened)
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice (optional, for tang)

Cinnamon-Sugar Coating:

½ cup granulated sugar
2 tablespoons ground cinnamon

Instructions

Step 1: Prepare the Dough

Mix the Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.

Cream the Butter and Sugar: In a separate bowl, beat butter and granulated sugar until light and fluffy.

Add Eggs and Vanilla: Beat in eggs one at a time, then add vanilla extract.

Combine Wet and Dry Ingredients: Gradually add the dry mixture, mixing just until combined.

Chill the Dough: Cover and chill the dough for at least 30 minutes to make it easier to work with.

Step 2: Make the Cheesecake Filling

In a bowl, beat the cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.

Transfer the filling to a piping bag or a ziplock bag with a corner snipped off for easy filling.

Step 3: Assemble the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop and Flatten Dough: Scoop about 1.5 tablespoons of dough and flatten it in your hand.

Pipe Cheesecake Filling: Pipe a small dollop of cheesecake filling in the center.

Seal and Shape: Fold the edges of the dough around the filling, sealing it completely. Roll it into a ball.

Roll in Cinnamon-Sugar: Mix cinnamon and sugar in a bowl, then roll each dough ball in the mixture until fully coated.

Place on Baking Sheet: Arrange the cookies on the prepared baking sheet, leaving space for spreading.

Step 4: Bake and Cool

Bake for 12-15 minutes or until the edges are golden but the centers are still soft.

Cool on a Wire Rack: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 5: Serve and Enjoy

Serve warm for a gooey cheesecake center or chill them for a firmer filling.

Optional Toppings: Drizzle with melted chocolate, caramel sauce, or dust with powdered sugar for extra decadence.

Notes

Storage Tips:

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerate: For a firmer cheesecake filling, store in the fridge for up to 5 days.

Freeze: Freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding an extra 2-3 minutes to the baking time.

Variations:

Chocolate Chips: Mix chocolate chips into the dough for a double-chocolate version.

Fruit Swirl: Add a small swirl of fruit preserves (strawberry or raspberry) with the cheesecake filling for a fruity twist.

Nutty Crunch: Add chopped nuts (pecans or almonds) for extra crunch and flavor.

Customizations:

Vegan Version: Use dairy-free cream cheese, plant-based butter, and a flax egg substitute.

Gluten-Free Option: Substitute with a gluten-free all-purpose flour blend.

Extra Crunch: Double-roll the cookies in cinnamon-sugar—once before baking and once right after they come out of the oven.

Tips for Success:

Chill the Dough: Chilling the dough makes it easier to handle and helps the cookies keep their shape.

Seal Well: Ensure the dough is sealed tightly around the cheesecake filling to prevent leaks.

Don’t Overbake: The cookies should be golden on the outside but slightly soft in the center for a gooey filling.

Prep Time: 30 minutes
Cook Time: 15 minutes
Cuisine: Mexican-American Fusion / Dessert

Nutrition

Calories: ~180 kcal
Sugar: ~15g
Sodium: ~110 mg
Fat: ~9g
Saturated Fat: ~5g
Carbohydrates: ~22g
Protein: ~2g
Cholesterol: ~35 mg