Description
A creamy cheesecake filling spiced with cinnamon bakes over a crisp graham cracker base, then cools until luxuriously dense. A final sprinkle of cinnamon sugar echoes churro’s caramelized crunch, blending velvet and crisp textures.
Ingredients
- 200 grams graham cracker crumbs
- 50 grams granulated sugar
- 1 teaspoon ground cinnamon
- 60 grams unsalted butter melted
- 680 grams cream cheese room temperature
- 150 grams granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 3 large eggs room temperature
- 120 grams sour cream
- 1 pinch salt
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 160°C and position the rack in the center.
- In a bowl combine graham cracker crumbs with 50 grams sugar and 1 teaspoon cinnamon, then stir in melted butter until mixture resembles wet sand.
- Press crust mixture firmly into the bottom of a 23-centimeter springform pan and bake for 10 minutes, then remove and let cool.
- In a mixer beat cream cheese on medium speed until smooth, about 2 minutes.
- Add 150 grams sugar, flour, 1 teaspoon cinnamon and salt, beating until fully incorporated.
- Scrape down bowl, then add eggs one at a time, mixing on low speed and scraping bowl between additions.
- Blend in vanilla extract and sour cream until batter is smooth and creamy.
- Pour filling over cooled crust and gently tap pan to release any air bubbles.
- Bake for 50–60 minutes until edges are set and center is slightly jiggly.
- Turn off oven and leave cheesecake inside with door ajar for 1 hour to cool gradually.
- Remove from oven, run a knife around edges, then chill in refrigerator at least 4 hours or overnight.
- Before serving combine 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over top.
Notes
- For a crack-free top cool cheesecake gradually by leaving it in a turned-off oven with door ajar
- Make sure cream cheese is completely softened to avoid lumps in the filling
- Store cheesecake in the refrigerator up to 4 days and bring to room temperature before serving
- Serve with a dusting of additional cinnamon sugar or churro bites for extra crunch