Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 tsp ground cinnamon
- ½ cup all-purpose flour
- Churro topping (optional): cinnamon sugar or churro sticks for garnish
Instructions
- Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter. Press into the bottom of a greased 9-inch springform pan and bake at 350°F (175°C) for 10 minutes. Allow to cool.
- For the filling, beat the softened cream cheese until smooth. Add sugar and continue mixing. Incorporate eggs, one at a time, then add vanilla extract and sour cream. Mix in cinnamon and flour until combined. Pour the filling over the cooled crust.
- Place the springform pan in a water bath and bake at 325°F (160°C) for 55-60 minutes until just set. Turn off the oven and leave the cheesecake inside for 30 minutes. Cool completely, then refrigerate for at least 4 hours or overnight.
- Before serving, top with cinnamon sugar or churro sticks. Optional: drizzle with caramel or chocolate sauce for extra flavor.
Notes
- Ensure all ingredients are at room temperature for a smooth batter.
- Use a water bath during baking to prevent cracks.
- Chill the cheesecake thoroughly for best texture and flavor.
- For presentation, add churro sticks and dust with cinnamon sugar.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal Kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg