Cinnamon-Spiced Baked Churro Cheesecake

Absolutely! Here’s a detailed, step-by-step recipe for a Cinnamon-Spiced Baked Churro Cheesecake. This dessert combines the creamy richness of cheesecake with the cinnamon-sugar flavor of churros—a total showstopper.

---

Cinnamon-Spiced Baked Churro Cheesecake Recipe

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits)

• ¼ cup granulated sugar

• 1 tsp ground cinnamon

• 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 3 large eggs

• ½ cup sour cream

• ¼ cup all-purpose flour

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg (optional, for extra spice)

• 2 tbsp milk (optional, to loosen batter if needed)

For the Cinnamon-Sugar Topping:

• ¼ cup granulated sugar

• 1 tsp ground cinnamon

• 2 tbsp unsalted butter, melted (for brushing on top)

---

Instructions

1. Prepare the Crust

1. Preheat your oven to 325°F (163°C).

2. In a medium bowl, mix graham cracker crumbs, sugar, and cinnamon.

3. Pour in the melted butter and stir until crumbs are evenly coated and resemble wet sand.

4. Press the mixture firmly into the bottom of a 9-inch springform pan.

5. Bake for 8–10 minutes, then remove from oven and set aside to cool slightly.

---

2. Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2–3 minutes).

2. Gradually add sugar and beat until fully combined.

3. Mix in the vanilla extract.

4. Add the eggs one at a time, beating just until combined after each addition. Do not overmix.

5. Beat in the sour cream, cinnamon, nutmeg, and flour until smooth. If the batter is too thick, add 1–2 tablespoons of milk to loosen slightly.

6. Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.

---

3. Bake the Cheesecake

1. Place the cheesecake in the preheated oven at 325°F (163°C).

2. Bake for 50–60 minutes, or until the edges are set and the center slightly jiggles when gently shaken.

3. Turn off the oven, crack the door slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.

4. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) to fully set.

---

4. Prepare Cinnamon-Sugar Topping

1. Mix granulated sugar and cinnamon in a small bowl.

2. Brush the top of the chilled cheesecake lightly with melted butter.

3. Sprinkle the cinnamon-sugar mixture evenly over the top. Press gently so it sticks.

---

5. Serve

1. Release the springform pan and transfer the cheesecake to a serving plate.

2. Slice with a hot, dry knife (dip in warm water and wipe clean between cuts for perfect slices).

3. Optional: Garnish with a drizzle of caramel sauce or a dusting of powdered sugar for extra flair.

---

Tips

• Room temperature ingredients are crucial for a smooth, creamy cheesecake. Cold cream cheese can cause lumps.

• Baking in a water bath is optional but helps prevent cracks.

• Leftovers can be stored in the fridge for up to 5 days; cinnamon-sugar topping may soften over time but still tastes amazing.