Ingredients
- Graham crackers crumbs: 1 1/2 cups
- Melted butter: 6 tablespoons
- Cream cheese (softened): 32 ounces
- Granulated sugar: 1 1/4 cups
- Eggs: 4 large
- Vanilla extract: 1 teaspoon
- Ground cinnamon: 2 teaspoons, divided
- Milk: 1/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat softened cream cheese and granulated sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and 1 teaspoon of cinnamon. Gently stir in the milk.
- Step 3: Pour cream cheese mixture over the graham cracker crust. Bake for 55-65 minutes, or until the center is just slightly jiggly.
- Step 4: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Step 5: Remove cheesecake from oven and let cool completely at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight.
- Step 6: Before serving, sprinkle the remaining 1 teaspoon of cinnamon over the top of the cheesecake. Slice and serve chilled.
Notes
- To maintain its creamy texture, store leftover churro cheesecake in an airtight container in the refrigerator for up to 3 days.
- If you want to slightly soften a cold slice, let it sit at room temperature for 10-15 minutes before serving.
- Serve each slice with a dollop of whipped cream and a drizzle of warm caramel for an extra touch of indulgence.
- For the smoothest cheesecake batter, ensure your cream cheese is fully softened and beat it well before adding other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American