Simple Churro Cheesecake

This is a baked cream cheese cheesecake on a graham cracker and cinnamon crust, finished with a layer of cinnamon sugar that gives it the flavor of a churro. The cinnamon sugar goes on after the cheesecake has chilled, so it stays dry and crisp on top. It serves 8.

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Hands-on time is 20 minutes, and the rest is baking and chilling. With an hour of baking, an hour of cooling in the oven and at least 4 hours in the refrigerator, the total is 5 hours 20 minutes.

Ingredients

Amounts are in the recipe card at the bottom. Notes on each part:

• Graham cracker crumbs (1 ½ cups), melted unsalted butter (½ cup), sugar (2 tablespoons) and cinnamon (1 teaspoon): the crust. The butter binds it, and the mixture should look like wet sand.
• Cream cheese (16 ounces, softened): the base of the filling.
• Granulated sugar (1 cup) and vanilla extract (1 teaspoon): beaten into the cream cheese.
• Eggs (3 large): added one at a time. They give structure and richness.
• Sour cream (1 cup): adds creaminess and a slight tang.
• All-purpose flour (2 tablespoons): helps the cheesecake keep its shape when sliced.
• Cinnamon (1 tablespoon) and sugar (¼ cup): mixed together for the topping.

Crust, Filling and Cooling

Heat the oven to 325°F. Stir the crust ingredients together and press them firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then let it cool.

Take the cream cheese and eggs out of the refrigerator about an hour ahead, because room-temperature ingredients mix more easily. Beat the cream cheese with the sugar and vanilla until smooth, using an electric mixer if you have one. Add the eggs one at a time, mixing well after each. Mix in the sour cream and flour just until combined. Overmixing adds air and can lead to cracks.

Pour the filling over the cooled crust and bake for 50-60 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door and let the cheesecake cool inside for 1 hour, which helps prevent cracks. Refrigerate for at least 4 hours, or overnight for the best result.

Just before serving, mix the ¼ cup of sugar with the 1 tablespoon of cinnamon and sprinkle it evenly over the top.

Preventing Cracks

• Water bath: wrap the outside of the springform pan in aluminum foil so it does not leak, then set it in a larger baking dish filled with hot water before it goes in the oven. This evens out the heat.
• Gentle mixing: mix only until the batter is combined.
• Slow cooling: the hour in the turned-off oven helps prevent cracks.
• No springform pan: a regular round cake pan works if you line it with parchment paper.

Variations

• Chocolate: fold ½ cup of chocolate chips into the filling, or drizzle melted chocolate over the top before serving.
• Caramel: add a layer of caramel sauce on top.
• Almond flour crust: replace the graham cracker crumbs with almond flour for a nutty flavor and a slightly different texture.
• Berries: strawberries, blueberries or raspberries on top add color and a fresh contrast.

What to Serve with It

Whipped cream on the side adds a light contrast to the creamy filling. A cup of coffee or herbal tea suits the cinnamon, and a scoop of ice cream works for a richer plate.

Making Ahead and Storing

This is a good make-ahead dessert. Making it a day in advance gives the flavors time to blend and a firmer texture. Keep leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for up to 2 months, wrapped tightly in plastic wrap and then foil to prevent freezer burn.

Nutrition per Slice

One slice has about 360 calories, 24 grams of fat, 25 grams of carbohydrates, 25 grams of sugar and 6 grams of protein.

FAQ

Can I make it ahead of time?

Yes. A day ahead is best, because it firms up and the flavors blend. Keep it refrigerated.

How long do leftovers keep?

Up to 5 days in an airtight container in the refrigerator. Slices freeze for up to 2 months when wrapped in plastic wrap and then foil.

What can replace the cream cheese?

A vegan cream cheese works for a dairy-free version. Thick, creamy Greek yogurt makes a lighter cheesecake, but it may change the texture a little.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us