Description
Buttery graham cracker churro crust meets creamy cheesecake filling, topped with cinnamon-sugar. A delightful twist on a classic dessert!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted (for drizzling)
Instructions
- Prepare the Churro Crust:
- In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, ground cinnamon, and salt.
- Pour in the melted butter and stir until the mixture is evenly moistened and resembles wet sand.
- Press the mixture firmly and evenly into the bottom of a 9×13 inch baking pan.
- Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly.
- Make the Cheesecake Filling:
- In a large bowl (or stand mixer), beat the softened cream cheese until smooth and creamy.
- Gradually add the granulated sugar, beating until well combined. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and sour cream until just combined.
- Gently stir in the all-purpose flour until just combined. Do not overmix.
- Assemble and Bake:
- Pour the cheesecake filling evenly over the pre-baked churro crust. Smooth the top with a spatula.
- Bake in the preheated oven at 350°F (175°C) for 35-40 minutes, or until the edges are set and the center is just slightly jiggly.
- Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and let cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Add the Cinnamon-Sugar Topping:
- In a small bowl, combine the granulated sugar and ground cinnamon.
- Once the cheesecake is completely chilled, cut it into bars.
- Lightly drizzle the melted butter over the top of the cheesecake bars.
- Generously sprinkle the cinnamon-sugar mixture over the top of the cheesecake bars.
- Serve immediately, or store in the refrigerator for later.
Notes
- Make sure the cream cheese is fully softened to room temperature to avoid lumps in the filling.
- Do not overmix the cheesecake batter after adding the eggs and flour to prevent cracking.
- Cooling the cheesecake gradually in the oven helps prevent cracking.
- Refrigerating the cheesecake for at least 4 hours is essential for it to fully set and develop its flavor.
- Prep Time: 25 minutes
- Cook Time: 45 minutes