Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon ground cinnamon
- ½ cup powdered sugar
- ½ cup unsalted butter, for churro topping
- ¼ cup granulated sugar, for churro topping
- 1 tablespoon ground cinnamon, for churro topping
- Optional: whipped cream or caramel sauce for serving
Instructions
- Mix graham cracker crumbs with melted butter until evenly coated. Press into the bottom of a 9-inch springform pan and chill for 15 minutes.
- Beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, mixing well after each. Fold in sour cream.
- Pour filling over crust and bake at 325°F (160°C) for 55-60 minutes until just set. Cool completely, then refrigerate at least 4 hours or overnight.
- Make the cinnamon sugar topping by melting butter, then stirring in sugar and cinnamon. Cool slightly.
- Drizzle or sprinkle the cinnamon sugar mixture over the chilled cheesecake.
- Optional: garnish with powdered sugar, whipped cream, caramel sauce, chopped cinnamon sticks, or churro pieces before serving.
Notes
- Ensure the cheesecake is thoroughly cooled before adding the cinnamon sugar topping to maintain crunch.
- For best flavor, prepare the topping just before serving.
- You can store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal Kcal
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 105 mg