Churro Cheesecake (Print Version)
Ingredients:
01 -
1 ½ cups graham cracker crumbs.
02 -
¼ cup granulated sugar.
03 -
½ cup unsalted butter (melted).
04 -
1 teaspoon ground cinnamon.
05 -
24 oz cream cheese (softened).
06 -
1 cup granulated sugar.
07 -
3 large eggs.
08 -
1 teaspoon vanilla extract.
09 -
½ teaspoon ground cinnamon.
10 -
1 cup sour cream.
11 -
½ cup granulated sugar (for topping).
12 -
1 teaspoon ground cinnamon (for topping).
13 -
1 cup whipped cream (for serving, optional).
Instructions:
01 -
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
02 -
In a medium bowl, mix graham cracker crumbs, sugar, melted butter, and cinnamon until well combined. Press the mixture firmly into the bottom of the prepared pan and bake for 8-10 minutes. Let cool while you prepare the filling.
03 -
In a large bowl, beat softened cream cheese until smooth and creamy. Gradually add sugar, mixing until well combined. Add eggs one at a time, mixing on low speed after each addition. Stir in vanilla extract, ground cinnamon, and sour cream until smooth.
04 -
Pour the cheesecake filling over the cooled crust.
05 -
Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour. Then, cool at room temperature before refrigerating for at least 4 hours or overnight.
06 -
In a small bowl, mix granulated sugar and cinnamon for the topping. Sprinkle evenly over the chilled cheesecake.
07 -
Slice the cheesecake and serve with whipped cream if desired.
Notes:
01 -
This cheesecake combines the rich creaminess of a classic cheesecake with the sweet and spicy flavors of cinnamon and sugar, inspired by churros.
02 -
For an added twist, you can drizzle caramel sauce over the top before serving.