This Churro Cheesecake combines the creamy richness of cheesecake with the sweet, cinnamon-spiced flavors of churros. It’s a delightful dessert that’s sure to impress your family and friends!
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup sour cream
For the Churro Topping:
- 1/2 cup sugar
- 1 tbsp cinnamon
- 1/2 cup unsalted butter, melted (for drizzling)
Instructions:
- Preheat the oven: Preheat your oven to 325°F (163°C).
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, mixing until combined. Add the eggs, one at a time, mixing well after each addition. Finally, mix in the sour cream until the batter is smooth.
- Combine and bake: Pour the cheesecake filling over the cooled crust. Bake for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour. This helps prevent cracking.
- Prepare the churro topping: In a small bowl, mix together the sugar and cinnamon. Once the cheesecake has cooled, brush the top with melted butter and sprinkle the cinnamon sugar mixture evenly over the surface.
- Chill and serve: Refrigerate the cheesecake for at least 4 hours, preferably overnight. When ready to serve, slice and enjoy your churro cheesecake!
Recipe Tips:
- Make it easier: Use a pre-made graham cracker crust if you’re short on time.
- Flavor variations: Add a drizzle of chocolate sauce or caramel sauce for extra sweetness.
- Garnish: Top with whipped cream and additional cinnamon sugar before serving.