Churro Cheesecake
A decadent fusion dessert that combines the cinnamon-sugar coated goodness of traditional Mexican churros with the rich, velvety texture of classic cheesecake for an irresistible treat.
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs (about 16 full sheets)
- 1/3 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 32 oz (4 8-oz packages) cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs, at room temperature
- 2/3 cup sour cream
- 2 tablespoons all-purpose flour
- For the Churro Topping:
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
- Optional: Caramel sauce for drizzling
Instructions
- Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water leakage during baking.
- In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon, mixing thoroughly. Pour in the melted butter and stir until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom and slightly up the sides of your prepared springform pan. Bake for 10 minutes, then remove and allow to cool while preparing the filling.
- In a large mixing bowl or stand mixer, beat the cream cheese until completely smooth and free of lumps, about 2-3 minutes.
- Add the sugar gradually and continue beating until well incorporated and smooth. Mix in the vanilla extract.
- Add eggs one at a time, mixing on low speed just until each is incorporated. Avoid overmixing, which can introduce too much air and cause cracks.
- Fold in the sour cream and flour gently until just combined. Pour the filling over the pre-baked crust, smoothing the top with a spatula.
- Create a water bath by placing the foil-wrapped springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan.
- Carefully transfer to the preheated oven and bake for 60-70 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle (about a 3-inch diameter circle in the center should wiggle slightly).
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks.
- Remove from the oven and water bath, then cool completely on a wire rack. Once cooled to room temperature, cover and refrigerate for at least 6 hours, preferably overnight.
- When ready to serve, combine the sugar and cinnamon for the topping. Carefully remove the sides of the springform pan, and generously sprinkle the cinnamon-sugar mixture over the top and sides of the cheesecake.
- If desired, drizzle with warm caramel sauce just before serving. Slice and enjoy!
