Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups sour cream
- 3 large eggs
- ½ cup granulated sugar (for filling)
- 1 tablespoon ground cinnamon
- ½ cup light brown sugar
- Oil for frying (vegetable or canola)
- Optional: whipped cream and cinnamon for garnish
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, granulated sugar, and melted butter; press into a 9-inch springform pan. Bake 10 minutes, then cool.
- Beat softened cream cheese until smooth. Mix in powdered sugar and vanilla. Add sour cream and eggs, beating after each addition. Pour over crust.
- Bake 50-55 minutes until center is just set. Cool completely, then chill at least 4 hours or overnight.
- Heat oil to 375°F (190°C). Fry pre-cut or pre-made churros until golden, then drain. Toss in cinnamon-sugar mixture.
- Top chilled cheesecake with churros. Garnish with whipped cream and cinnamon if desired. Serve and enjoy.
Notes
- Use pre-made churros for convenience or make your own from dough.
- Chill the cheesecake thoroughly for best texture.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Add fresh churros just before serving to keep them crispy.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking, Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 410 Kcal
- Sugar: 25g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg