Description
A dreamy Churro Cheesecake with creamy layers and a crunchy cinnamon sugar topping, perfect for any gathering.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 32 ounces cream cheese, softened
- 1½ cups granulated sugar
- ½ cup sour cream
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, melted (for topping)
- 1 cup granulated sugar (for topping)
- 2 tablespoons ground cinnamon (for topping)
- Hot water (for water bath)
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Press this mixture firmly into the prepared pan.
- Make the filling: Beat cream cheese with sugar until smooth. Mix in sour cream, eggs, vanilla extract, and cinnamon until well combined.
- Assemble: Pour the filling over the crust, smoothing it out with a spatula. Wrap the bottom of the pan in foil and place in a larger baking dish filled with hot water.
- Bake: Slide everything into the preheated oven, and bake for 55–65 minutes until edges are set but center is slightly jiggly.
- Prepare the topping: Melt butter. Mix sugar and cinnamon in a bowl. Brush cheesecake with melted butter and sprinkle the cinnamon-sugar mixture once cooled.
- Chill: Allow cheesecake to cool at room temperature for an hour, then refrigerate for at least 4 hours.
- Slice and serve: Use a hot knife to cut slices, enjoying the crunchy topping and creamy filling.
Notes
For a healthier twist, swap sour cream for Greek yogurt or use dairy-free cream cheese for a vegan version. Can be made gluten-free with gluten-free graham cracker crumbs.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 98mg