Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup cinnamon sugar (for churro topping)
- 1/2 cup melted butter (for churro topping)
- Caramel sauce (for drizzle)
Instructions
- Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter to form crust. Press into a 9-inch springform pan and bake 10 minutes.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Pour over crust.
- Bake for 50 minutes or until set. Cool completely.
- Prepare churro topping: mix cinnamon sugar and melted butter. Toss crispy churro pieces in the cinnamon sugar mixture.
- Spread churro topping over cooled cheesecake. Drizzle caramel sauce on top. Refrigerate for at least 4 hours before serving.
Notes
- Use fresh cinnamon churros for maximum crunch.
- Chill thoroughly for best texture.
- Adjust cinnamon sugar amount for preferred flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Method: Bake and chill
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 22g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg