Traditional Churro Cheesecake (Caramel-Drizzled Slice)
This traditional churro cheesecake recipe is rich, creamy, and perfectly spiced with cinnamon. Baked in a round pan and topped with caramel drizzle and a churro twist, it’s the ultimate dessert for holidays, birthdays, or when you want something impressive and indulgent.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- ½ tsp ground cinnamon
For the Cheesecake Filling:
- 3 packages 8 oz each cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- 1 tbsp flour optional for structure
- 1 tsp ground cinnamon
For the Topping:
- ½ cup caramel sauce
- ¼ tsp cinnamon
- Mini churros or churro twists optional garnish
Instructions
- Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
- Make the crust: Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into bottom of the pan. Bake for 8–10 minutes, then cool.
- Prepare filling: Beat cream cheese until smooth. Add sugar, vanilla, cinnamon, and flour. Mix in eggs one at a time. Fold in sour cream.
- Pour filling into crust and smooth the top.
- Bake for 55–60 minutes until center is mostly set. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Chill for at least 4–6 hours or overnight.
- Top with caramel drizzle and optional churros before serving.
Notes
- Don't overmix after adding eggs — it helps avoid cracks.
- You can add a water bath or place a pan of water on the rack below for moisture.
- Store leftovers in the fridge for up to 4 days.
Nutrition
Calories: 420kcal
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