Go Back
Cinnamon Spiced Baked Churro Cheesecake
Sarah namedy

Cinnamon-Spiced Baked Churro Cheesecake

This creamy, cinnamon-kissed cheesecake blends the indulgent texture of classic New York-style cheesecake with the irresistible flavor of churros — complete with a buttery cinnamon crust and spiced sugar topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 1/4 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 cup granulated sugar (for topping)
  • 1 tsp ground cinnamon (for topping)

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and 1 tsp cinnamon. Stir in melted butter and press into the bottom of the pan to form the crust.
  3. In a large bowl, beat cream cheese until smooth and creamy.
  4. Gradually add 1 cup sugar and vanilla extract, mixing until well combined.
  5. Add eggs one at a time, mixing on low after each addition just until combined.
  6. Stir in sour cream and flour until smooth and creamy.
  7. Pour batter over crust and bake 55–60 minutes until center is set and top is lightly browned.
  8. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
  9. Mix 1/4 cup sugar and 1 tsp cinnamon. Sprinkle evenly over cooled cheesecake.
  10. Refrigerate at least 4 hours or overnight before serving. Remove pan sides and serve chilled.

Notes

For extra churro flair, drizzle with caramel sauce before serving or top with whipped cream. Always let the cheesecake cool gradually to prevent cracks. Store covered in the fridge for up to 5 days or freeze individual slices for up to 2 months.