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Churro Cheesecake

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A rich and creamy cheesecake with a buttery graham cracker crust, finished with a warm cinnamon-sugar topping inspired by classic churros. This indulgent dessert is comforting, flavorful, and perfect for any occasion.

Ingredients

1 cup graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup sugar

16 oz cream cheese, softened

3/4 cup granulated sugar

1/2 cup sour cream

1 tablespoon vanilla extract

3 large eggs

1/4 cup cinnamon sugar mixture

2 tablespoons butter, for brushing

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a springform pan.
  3. In a large bowl, beat cream cheese, sugar, sour cream, vanilla extract, and eggs until smooth and creamy.
  4. Pour the filling over the prepared crust and spread evenly.
  5. Bake for 50 to 60 minutes until the edges are set and the center is slightly wobbly.
  6. Remove from oven and cool at room temperature for 1 hour.
  7. Refrigerate for at least 4 hours until fully set.
  8. Before serving, brush the top lightly with melted butter and sprinkle evenly with cinnamon sugar.
  9. Slice and serve, optionally drizzling with caramel or chocolate sauce.

Notes

For cleaner slices, use a warm knife and wipe between cuts.

Greek yogurt can be used instead of sour cream.

A pinch of nutmeg can be added to the cinnamon sugar for extra warmth.

Store covered in the refrigerator for up to 4 days.

Freeze slices for up to 2 months; thaw in the refrigerator before serving.

Let cheesecake sit at room temperature for 10–15 minutes before serving for best texture.

Nutrition

Find it online: https://chocolatecoveredamy.com/churro-cheesecake/