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Churro Cheesecake

Indulge in the perfect blend of creamy cheesecake and crispy churro goodness, creating a delectable dessert that's sure to impress.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, Spanish
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1/2 cup melted butter For crust
  • 1/4 cup sugar
  • 1/2 cup graham cracker crumbs
For the cheesecake filling
  • 2 cups cream cheese, softened
  • 1 cup sour cream
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup all-purpose flour
For garnishing
  • Churro sticks for garnish Optional
  • Cinnamon sugar for garnish Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a springform pan by greasing it lightly.
  2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup melted butter, and 1/4 cup sugar. Mix well and press it into the bottom of the springform pan. Bake for about 10 minutes until golden brown.
Cheesecake Filling
  1. In a large bowl, beat the cream cheese until it's smooth and creamy.
  2. Gradually add in the sugar, sour cream, vanilla extract, cinnamon, nutmeg, and flour. Mix until fully combined.
  3. Add the eggs one at a time, mixing gently after each addition until just combined. Do not over-mix.
Baking
  1. Pour the cheesecake mixture into the prepared crust. Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
  2. Once baked, turn off the oven, crack the door open, and let it cool in the oven for about an hour to prevent cracking.
Chilling and Garnishing
  1. Refrigerate for at least 4 hours or overnight.
  2. Before serving, garnish your cheesecake with churro sticks and a sprinkle of cinnamon sugar.

Notes

Make sure all ingredients are at room temperature for a smoother cheesecake texture. Store in the refrigerator for up to five days covered tightly with plastic wrap, or freeze for up to three months.