- In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Transfer the mixture to a piping bag fitted with a round tip and refrigerate until ready to use.
Prepare the Churro Dough:
- In a medium saucepan, combine the water, unsalted butter, and salt. Bring to a boil over medium heat.
- Once the mixture is boiling, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Remove the saucepan from the heat and let the dough cool for 5 minutes.
- Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. Stir in the vanilla extract.
- Transfer the dough to a piping bag fitted with a large star tip.
Form and Fry the Churro Rings:
- In a large, deep saucepan or deep fryer, heat the vegetable oil to 350°F (175°C).
- Pipe rings of churro dough onto parchment paper squares.
- Carefully lower the parchment paper with the dough rings into the hot oil, allowing the rings to separate from the paper. Fry the rings in batches until golden brown and crispy, about 2-3 minutes per side.
- Use a slotted spoon to remove the churro rings from the oil and drain on paper towels. While still warm, toss the rings in the cinnamon sugar coating until well coated.
Assemble the Churro Rings:
- Once the churro rings are cool enough to handle, use a small knife to make a slit in the side of each ring. Pipe the cheesecake filling into each ring until full.
- Drizzle or pipe the caramel sauce into the cheesecake-filled churro rings.
Serve:
- Serve the caramel cheesecake-stuffed churro rings immediately while they are still warm and the cheesecake filling is slightly gooey. Enjoy!
Enjoy your delicious Caramel Cheesecake-Stuffed Churro Rings!
