Description
Craving a dessert that blends Spanish churro magic with creamy cheesecake comfort? Mexican-inspired churro cheesecake delivers a sweet symphony of cinnamon-sugar bliss that dances between crispy edges and silky smooth centers, promising pure indulgence with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup (240 milliliters) sour cream
Crust and Topping Ingredients:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/2 cup (100 grams) granulated sugar (for crust)
- 1/2 cup (115 grams) unsalted butter, melted
- 1 cup (200 grams) granulated sugar (for filling)
- 1/2 cup (100 grams) granulated sugar (for topping)
Flavoring and Garnish Ingredients:
- 1 teaspoon ground cinnamon (for crust)
- 1/2 teaspoon ground cinnamon (for filling)
- 1 teaspoon ground cinnamon (for topping)
- 1 teaspoon vanilla extract
- 1 cup (240 milliliters) whipped cream (for serving, optional)
Instructions
- Prepare the oven by setting the temperature to 325F (163C) and generously coat a 9-inch springform pan with non-stick spray.
- Create the crust by thoroughly mixing graham cracker crumbs, sugar, melted butter, and ground cinnamon until the texture resembles coarse sand.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan, ensuring a compact and uniform layer.
- Bake the crust for 8-10 minutes until lightly golden, then remove and allow to cool completely at room temperature.
- In a large mixing bowl, whip the cream cheese using an electric mixer until silky and free of lumps.
- Gradually incorporate sugar into the cream cheese, beating continuously to create a smooth, uniform consistency.
- Add eggs one at a time, mixing on low speed to prevent overmixing and maintaining a creamy texture.
- Fold in vanilla extract, additional cinnamon, and sour cream until the filling is fully integrated and velvety.
- Gently pour the cheesecake filling over the cooled crust, ensuring an even distribution.
- Bake for 50-60 minutes, watching for a set center with a slight wobble when gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour to prevent cracking.
- Remove from oven and continue cooling at room temperature for an additional hour.
- Refrigerate the cheesecake for a minimum of 4 hours or preferably overnight to achieve optimal texture.
- Before serving, combine sugar and cinnamon, then generously dust over the chilled cheesecake.
- Slice and optionally garnish with whipped cream, then serve and enjoy this decadent churro-inspired dessert.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cream cheese mixture and even baking.
- Wrap the springform pan with aluminum foil to prevent water from seeping in during the water bath baking method.
- Avoid overmixing the batter to prevent cracks and maintain a silky, creamy texture.
- Customize the crust by substituting graham crackers with gingersnaps or adding crushed churros for extra crunch.
- For a gluten-free version, use gluten-free graham cracker crumbs or almond flour as a crust alternative.
- Enhance the cinnamon flavor by adding a pinch of ground nutmeg or cardamom to the filling.
- Prevent surface cracks by using a water bath and avoiding sudden temperature changes during cooling.
- Make mini cheesecakes by using a muffin tin and adjusting baking time to 15-20 minutes.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 431 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 100 mg