Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup crushed churros or churro sticks
- For topping:
- Whipped cream
- Cinnamon sugar
- Churro pieces for garnish
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and sugar. Add melted butter and mix until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes until slightly golden, then remove and cool.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar and mix well. Incorporate eggs one at a time, then add vanilla extract and sour cream; mix until combined. Gently fold in crushed churros for added crunch.
- Pour the filling over the cooled crust. Smooth the top and bake for 50-60 minutes until edges are set and center is slightly jiggly. Turn off the oven, leave the cheesecake inside for 1 hour to prevent cracking, then cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Remove from pan, top with whipped cream, sprinkle cinnamon sugar, and garnish with churro pieces. Drizzle with honey or caramel sauce for extra sweetness.
Notes
- Use full-fat cream cheese for best texture and flavor.
- Chill the cheesecake thoroughly before serving for optimal slicing.
- Add additional toppings like chocolate or caramel sauce for more indulgence.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 22g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg