Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Melted butter: 6 tablespoons
- Cream cheese: 32 ounces, softened
- Granulated sugar: 1 1/2 cups
- Eggs: 4 large
- Vanilla extract: 1 teaspoon
- Sour cream: 1 cup
- Ground cinnamon: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract and sour cream.
- Step 3: Pour the cream cheese mixture over the pre-baked crust.
- Step 4: Bake for 55-70 minutes, or until the center is just slightly jiggly.
- Step 5: Let cool completely in the oven with the door ajar to prevent cracking.
- Step 6: Combine ground cinnamon with remaining sugar. Once cheesecake is cooled, dust the top liberally with the cinnamon-sugar mixture. Refrigerate for at least 4 hours before serving.
Notes
- Store leftover churro cheesecake tightly covered in the refrigerator for up to 3 days to maintain its creamy texture.
- While not recommended, you can gently warm individual slices in the microwave for 10-15 seconds to slightly soften the cheesecake, but avoid overheating.
- Serve the churro cheesecake with a drizzle of warm caramel sauce or a scoop of vanilla ice cream to enhance the cinnamon flavor.
- For an extra crispy crust, try brushing the graham cracker crust with melted butter again after baking and before adding the cream cheese filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American