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Cinnamon-Spiced Baked Churro Cheesecake Recipe

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  • Author: admin
  • Prep Time: 0h 30m
  • Cook Time: 1h 0m
  • Total Time: 5h 30m
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Cinnamon-Spiced Baked Churro Cheesecake combines a creamy, smooth cheesecake filling with a cinnamon-graham cracker crust inspired by classic churro flavors. The cheesecake is baked to perfection, topped with a cinnamon-sugar sprinkle, cooled gradually to prevent cracking, and chilled before serving. It’s a luscious dessert with a delightful cinnamon twist that’s perfect for any occasion.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon

Topping

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly and set it aside to be used later.
  2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon. Stir in the melted butter until the mixture is well combined. Press this mixture firmly into the bottom of the prepared springform pan to create an even crust layer.
  3. Beat Cream Cheese: In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese until it becomes smooth and creamy, free of lumps.
  4. Add Sugar and Vanilla: Gradually add 1 cup of granulated sugar and the vanilla extract to the cream cheese, mixing well to combine everything fully.
  5. Incorporate Eggs: Add the eggs one at a time, beating on low speed after each addition just until combined, being careful not to overmix to avoid excess air incorporation.
  6. Mix Sour Cream and Flour: Stir in the sour cream and flour with a spatula or mixer until the batter is smooth and homogenous.
  7. Pour Batter and Bake: Pour the cheesecake batter over the crust in the springform pan, smoothing the top evenly. Bake in the preheated oven for 55-60 minutes, or until the center is set and the top has a light golden brown color.
  8. Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This gradual cooling will help prevent the cheesecake from cracking.
  9. Add the Topping: In a small bowl, mix together 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Evenly sprinkle this cinnamon-sugar mixture over the top of the cooled cheesecake.
  10. Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop its flavors.
  11. Serve: Before serving, carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled for the best texture and taste.

Notes

  • For best results, allow the cream cheese and sour cream to come to room temperature before mixing to avoid lumps.
  • Press the crust firmly and evenly to prevent it from crumbling when serving.
  • Leaving the oven door slightly open during cooling reduces the risk of cracks in the cheesecake.
  • The overnight chilling period is essential for proper texture and flavor development.
  • Use a sharp knife dipped in hot water then wiped dry to slice clean pieces of cheesecake.

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Find it online: https://everydaykitchenmeals.com/cinnamon-spiced-baked-churro-cheesecake-recipe/