Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup granulated sugar
– ½ cup unsalted butter, melted
– 24 oz (around 680 g) cream cheese, softened
– 1 cup powdered sugar
– 1 tsp vanilla extract
– 2 cups whole milk or heavy cream
– 2 tbsp all-purpose flour
– 1 tsp ground cinnamon
– Churro topping (cinnamon sugar blend or store-bought churro sticks)
Instructions
- Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes to set the crust, then let it cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla, mixing thoroughly. Gradually pour in the heavy cream or milk, then whisk in the flour and cinnamon until well combined. Pour the filling over the cooled crust.
- Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center slightly jiggles. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
- Once chilled, sprinkle the cinnamon-sugar blend over the top or surround the edges with store-bought churro sticks for added crunch and flavor. Drizzle with caramel or chocolate sauce if desired.
Notes
- Ensure the cream cheese is softened to prevent lumps in the filling.
- Refrigerate the cheesecake for at least 4 hours or overnight for optimal texture and flavor.
- Feel free to customize the topping with additional caramel or chocolate drizzle.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/12 of cake)
- Calories: 420 Kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg