why make this recipe
This cheesecake mixes the warm cinnamon taste of churros with a smooth cream cheese filling. It is cozy, easy to share, and fits many meals. Make it for guests, a holiday, or when you want a special treat after a main dish like Baked Chicken Parmesan.
introduction
Cinnamon-Spiced Baked Churro Cheesecake is a rich, cinnamon-flavored cheesecake with a crunchy graham cracker crust and a cinnamon-sugar top. It feels like a churro but soft and creamy. You can make it ahead and chill it until dessert time. Try serving it after lighter mains such as fish for balance, like with Baked Boursin Salmon.
how to make Cinnamon-Spiced Baked Churro Cheesecake
You make the crust, mix a smooth cream cheese filling, bake, and finish with cinnamon sugar. Press the crust into a springform pan, pour the filling on top, bake at 325°F until mostly set, then sprinkle cinnamon sugar while warm. Let it cool, then chill to firm up.
You can pair this dessert after spicy or bold main dishes like Baked Fajita Chicken Breasts.
Ingredients :
- 1 1/2 cups graham cracker crumbs
- 1 tsp ground cinnamon
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup unsalted butter, melted
- 1/4 cup additional sugar for topping
- 1 tsp additional cinnamon for topping
Directions :
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, 1 tsp ground cinnamon, and melted butter. Press this delightful mixture into the bottom of a springform pan.
- In another bowl, beat the softened cream cheese, 3/4 cup granulated sugar, and vanilla extract until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the sour cream until everything is well incorporated.
- Pour that luscious filling over your crust and spread it out evenly.
- Bake in the preheated oven for about 60 minutes, or until the center is set and slightly jiggly.
- While it’s still warm, mix the 1/4 cup sugar with 1 tsp cinnamon, then sprinkle it over the cheesecake for that perfect finishing touch.
- Let it cool to room temperature, then pop it in the fridge for at least 4 hours before serving—if you can wait that long!
how to serve Cinnamon-Spiced Baked Churro Cheesecake
Slice with a warm knife for clean cuts. Serve plain or with a drizzle of chocolate, caramel, or fresh berries. A dollop of whipped cream or a scoop of vanilla ice cream also works well.
how to store Cinnamon-Spiced Baked Churro Cheesecake
Cover the cheesecake with plastic wrap or place it in an airtight container. Keep it in the fridge for up to 5 days. For longer storage, freeze wrapped slices for up to 2 months—thaw in the fridge before serving.
tips to make Cinnamon-Spiced Baked Churro Cheesecake
- Use room temperature cream cheese for a smooth filling.
- Beat the cream cheese and sugar until no lumps remain.
- Don’t overbake: center should be slightly jiggly when you stop baking.
- Press the crust firmly to avoid a crumbly base.
- Cool slowly to prevent cracks; turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes if you like.
variation (if any)
- Add a swirl of dulce de leche or caramel before baking for a richer flavor.
- Fold in a small amount of cinnamon chips or chopped churro pieces into the filling.
- Use a cookie crust (like cinnamon sugar cookies) instead of graham crackers for a stronger churro feel.
FAQs
Q: Can I use low-fat cream cheese?
A: You can, but the cheesecake will be less rich and slightly softer.
Q: Why did my cheesecake crack?
A: Cracks happen if it cools too fast or you overmix. Cool it slowly and don’t overbeat the batter.
Q: Do I need a water bath?
A: You do not need one for this recipe, but a water bath can help prevent cracks and give a silkier texture.
Q: Can I make this ahead?
A: Yes. Make it a day before and keep it chilled. It gets better after a few hours.
Conclusion
For more ideas and a similar churro cheesecake take, see this Churro Cheesecake (So Easy!) – Celebrating Sweets. If you want a version with dulce de leche, try this Dulce De Leche & Churro-Spiced Cheesecake · Jenny the Baker.
Print
Cinnamon-Spiced Baked Churro Cheesecake
- Total Time: 240 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This cheesecake mixes the warm cinnamon taste of churros with a smooth cream cheese filling, making it cozy and perfect for sharing.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1 tsp ground cinnamon
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup unsalted butter, melted
- 1/4 cup additional sugar for topping
- 1 tsp additional cinnamon for topping
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, 1 tsp ground cinnamon, and melted butter. Press this mixture into the bottom of a springform pan.
- In another bowl, beat the softened cream cheese, 3/4 cup granulated sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the sour cream.
- Pour the filling over the crust and spread it evenly.
- Bake for about 60 minutes, or until the center is set and slightly jiggly.
- Mix the 1/4 cup sugar with 1 tsp cinnamon, then sprinkle it over the cheesecake while it’s warm.
- Let it cool to room temperature, then refrigerate for at least 4 hours before serving.
Notes
Use room temperature cream cheese for a smooth filling and do not overbake the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, churro, dessert, cinnamon, baked cheesecake