Churro Cheesecake
A rich and creamy cheesecake topped with churro-inspired cinnamon-sugar crunch, perfect for dessert lovers looking for a carnival nostalgia treat.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs Use whole crackers blitzed in a food processor for freshness.
- 0.5 cups unsalted butter, melted Use unsalted for better control of sodium.
- 0.25 cups granulated sugar For sweetness in the crust.
For the Cheesecake Filling
- 4 packages cream cheese, softened Full-fat, block-style cream cheese recommended.
- 1 cups granulated sugar Adds sweetness to the filling.
- 1 teaspoon vanilla extract For flavor enhancement.
- 4 large eggs Incorporate one at a time.
- 1 tablespoon ground cinnamon Signature flavor in the filling.
For the Topping
- 0.5 cups granulated sugar For sweetness in the topping.
- 2 teaspoons ground cinnamon To sprinkle on top.
- 1 cups chocolate sauce For drizzling before serving.
- whipped cream Optional, for serving.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and set it on a baking sheet to catch any drips.
- Line the bottom of the pan with parchment and wrap the outside with foil if using a water bath.
Make the Crust
- In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup granulated sugar. Mix until evenly moistened.
- Press the mixture firmly into the bottom of the prepared springform pan.
Prepare the Filling
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup granulated sugar and beat until silky.
- Stir in 1 teaspoon vanilla extract, then add eggs one at a time, mixing after each addition.
- Gently fold in 1 tablespoon ground cinnamon until evenly distributed.
Bake the Cheesecake
- Pour the cheesecake filling over the prepared crust. Smooth the top and place in the preheated oven.
- Bake for 45-50 minutes. The edges should set while the center retains a slight jiggle.
Chill and Top
- Once baked, turn off the oven and let the cheesecake cool inside for 30 minutes then transfer to room temperature.
- Chill for at least 4 hours, preferably overnight.
- Sprinkle the cinnamon-sugar mixture on top and drizzle with chocolate sauce just before serving.
Notes
For clean slices, warm a knife under hot water, wipe dry, and slice with one smooth stroke. Store leftover cheesecake covered for up to 5 days in the fridge or freeze for up to 2 months.