Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 teaspoon cinnamon
- ½ cup sugar (for churro topping)
- ½ cup all-purpose flour
- ¼ cup unsalted butter, cold and cubed
- Optional: whipped cream and cinnamon for garnish
Instructions
- Start by combining graham cracker crumbs with melted butter until evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract and sour cream, blending until smooth. Pour this luscious filling over the chilled crust.
- Preheat your oven to 325°F (160°C). Bake the cheesecake for about 50-60 minutes, or until the center is just set and slightly jiggly. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Mix sugar and cinnamon in a shallow dish. In a separate bowl, combine flour and cold cubed butter, rubbing together until crumbly to form a streusel-like topping. Once the cheesecake is chilled, sprinkle this topping over the surface for a crunchy, cinnamon-sugar finish.
Notes
- For best results, ensure cheesecake is fully chilled before adding the churro topping.
- Feel free to garnish with whipped cream, fresh berries, or a drizzle of caramel sauce.
- Use gluten-free cookies if making a gluten-free version.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 25g
- Sodium: 180mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg