Description

A spectacular and surprisingly easy dessert that combines the nostalgic flavor of a warm, cinnamon-sugar churro with a rich, creamy cheesecake. It features a buttery, cinnamon-graham cracker crust, a velvety and tangy cream cheese filling, and a crackly cinnamon-sugar topping. This make-ahead friendly recipe is perfect for any occasion and is guaranteed to be a crowd-pleaser.

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

24 oz cream cheese, softened to room temperature (three 8-oz blocks)
1 cup granulated sugar
½ cup sour cream, room temperature
1 teaspoon vanilla extract
3 large eggs, room temperature
1 tablespoon all-purpose flour

For the Cinnamon Sugar Topping:

¼ cup granulated sugar
2 teaspoons ground cinnamo

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Instructions

Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil, ensuring it’s watertight. Lightly grease the inside of the pa
In a medium bowl, combine graham cracker crumbs and 2 tablespoons of sugar. Pour in the melted butter and mix until crumbs are evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes. Let cool on a wire rack
In a large bowl, beat the softened cream cheese on medium speed until completely smooth, about 2-3 minutes. Gradually add 1 cup of granulated sugar and the flour, mixing until just combined. Add the sour cream and vanilla extract, mixing on low speed until smooth
Add the room-temperature eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Do not overmix
Pour the cheesecake filling over the cooled crust and spread into an even layer
In a small bowl, whisk together ¼ cup of sugar and 2 teaspoons of ground cinnamon. Sprinkle this mixture evenly over the top of the cheesecake filling
Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the cheesecake pan. Bake for 60-70 minutes, until the edges are set but the center has a slight wobble
Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and let it cool completely on a wire rack at room temperature
Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 6 hours, but preferably overnight, before serving

Notes

Room Temperature is Non-Negotiable: For the smoothest filling, ensure cream cheese, sour cream, and eggs are at room temperature to prevent a lumpy batter.

Don’t Overmix the Eggs: Overmixing incorporates too much air, which can cause the cheesecake to puff up and then crack as it cools. Mix on low speed just until combined.

Embrace the Water Bath: The water bath creates a steamy environment, which is the secret to a moist, evenly baked cheesecake without cracks.

Patience During Cooling: The slow cooling process (in the oven, then on the counter) is vital for a flawless, crack-free finish.

Storage: Store leftover cheesecake tightly covered in the refrigerator for up to 5 days. It can also be wrapped well and frozen for up to 2 months.

Variations: Try using crushed Biscoff or shortbread cookies for the crust, or drizzle the finished cheesecake with dulce de leche, caramel, or chocolate sauce.

Prep Time: 25 mins
Cook Time: 80 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 28g
Sodium: 320mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 8g
Cholesterol: 135mg