Description
A rich, creamy churro cheesecake with a crunchy cinnamon-sugar topping and buttery graham cracker crust—perfect for parties and sweet cravings.
Ingredients
Scale
- 200g graham crackers, finely crushed
- 80g unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 500g cream cheese, room temperature
- 150g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 100ml sour cream
- 2 tablespoons sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and grease the sides lightly.
- In a bowl, mix graham cracker crumbs, melted butter, 2 tbsp sugar, and 1 tsp cinnamon. Press into the bottom of the pan and bake for 8 minutes. Cool.
- In a large bowl, beat the cream cheese until smooth. Add sugar and beat until fluffy. Mix in eggs one at a time, then add vanilla and sour cream until combined.
- Pour the filling over the cooled crust and smooth the top.
- Mix 2 tbsp sugar and 1 tsp cinnamon for the topping and sprinkle evenly over the batter.
- Bake for 40 minutes until edges are set and center jiggles slightly.
- Turn off oven, leave the door ajar, and let the cheesecake rest inside for 1 hour.
- Cool to room temperature, then refrigerate for at least 4 hours before serving.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Chill overnight for best flavor and clean slicing.
- Try substituting crust with crescent rolls, puff pastry, or cinnamon rolls.
- Optional: Drizzle with caramel or dulce de leche before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 18g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 75mg