Churro Cheesecake Recipe

Directions

• Preheat your oven to 325°F (165°C) and position the rack in the middle of the oven.
• Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
• In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon for the crust. Add the melted butter and mix until the mixture resembles wet sand.
• Press the crust mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup to compact it evenly.
• Bake the crust for 10 minutes, then remove from the oven and let cool while preparing the filling. Keep the oven on.
• In a large bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth and free of lumps, about 3 minutes.
• Add the sugar and beat for another 2 minutes until well incorporated and slightly fluffy.
• Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
• Pour in the heavy cream and vanilla extract, then mix until combined.
• Add the flour and cinnamon, mixing on low speed until just incorporated. Be careful not to overmix.
• Pour the filling over the pre-baked crust, smoothing the top with a spatula.
• Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
• Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
• While the cheesecake is cooling, mix the sugar and cinnamon for the churro topping in a small bowl.
• Remove the cheesecake from the oven and run a thin knife around the edges to loosen it from the pan.
• Brush the top of the warm cheesecake with melted butter, then generously sprinkle with the cinnamon-sugar mixture to create the churro topping.
• Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
• Before serving, remove the sides of the springform pan and transfer to a serving plate.