Churro Cheesecake: Party Perfection
This Churro Cheesecake is a creamy, dreamy dessert that brings the warm, comforting flavors of cinnamon and sugar to a classic cheesecake. Simple to make and guaranteed to impress, it's the perfect highlight for any gathering. Make it ahead and enjoy the rave reviews!
Equipment
- 9-inch springform pan
- Mixing bowls (medium and large)
- Electric Mixer (stand or hand mixer)
- Measuring cups and spoons
- Rubber spatula
- Wire rack
- Aluminum foil (if using water bath)
- Plastic Wrap
- Oven
- Measuring cup or flat-bottomed glass
- Small bowl
Ingredients
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 4 large eggs
- ½ cup sour cream
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix well until the crumbs are evenly moistened.
- Press the crumb mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to firmly pack the crust.
- Bake the crust in the preheated oven for 8-10 minutes. Remove from the oven and let it cool slightly.
- In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy (3-4 minutes).
- Beat in the vanilla extract and cinnamon until combined.
- Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
- Gently stir in the sour cream until just combined.
- Pour the cheesecake filling over the pre-baked crust, spreading it evenly.
- Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- In a small bowl, combine the sugar and cinnamon for the topping.
- Remove the cheesecake from the springform pan and brush the top with the melted butter.
- Generously sprinkle the cinnamon-sugar mixture over the top of the cheesecake.
- Slice and serve.
Notes
For best results, ensure your cream cheese is fully softened to prevent lumps. Avoid overmixing the batter, especially after adding the eggs, to prevent cracking. Let the cheesecake cool gradually in the oven and chill thoroughly for optimal texture and stability. The cheesecake can be made 1-2 days in advance. It can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving. Serve with whipped cream, fresh berries, or a drizzle of caramel sauce for an extra touch.