Description
This luscious Churro Cheesecake combines the classic flavors of cinnamon sugar churros with a creamy, smooth cheesecake. Featuring a graham cracker crust, cinnamon-swirled cream cheese filling, and a crunchy cinnamon sugar topping, this dessert is baked to perfection and chilled for a refreshing treat that serves nine.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Cinnamon Sugar Topping
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of a greased 9×9-inch baking dish to create an even, compact crust layer.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and ¾ cup granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition to ensure the batter is well combined. Stir in the vanilla extract and ground cinnamon to infuse warm flavor. Pour this creamy filling evenly over the prepared crust.
- Add the Cinnamon Sugar Topping: In a small bowl, mix ¼ cup granulated sugar with 1 tablespoon ground cinnamon. Sprinkle this cinnamon sugar mixture evenly on top of the cheesecake filling to mimic the classic churro coating.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the center is set but still slightly jiggly. This ensures a creamy texture without overcooking.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 2 hours to let the cheesecake firm up and flavors meld.
- Serve: Slice the chilled Churro Cheesecake into 9 servings and enjoy this indulgent, cinnamon-spiced dessert.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth, lump-free filling.
- Press the crust firmly to prevent it from crumbling when slicing.
- Do not overbake the cheesecake to maintain a creamy texture; the center should be slightly jiggly when done.
- Refrigerate for at least 2 hours or overnight for best flavor and firmness.
- Use a sharp knife warmed in hot water for clean slices.
