Ingredients
Scale
- For the crust:
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- For the filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- For the churro topping:
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix crushed graham crackers, 1/2 cup melted butter, and 1/4 cup sugar in a bowl. Press the mixture into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Pour the filling over the crust in the pan.
- Bake for 45-50 minutes, or until the center is just set.
- Combine 1/4 cup sugar and ground cinnamon for the topping.
- Brush the top of the cheesecake with 2 tablespoons melted butter and sprinkle the cinnamon-sugar mixture evenly over the top.
- Let the cheesecake cool in the pan, then refrigerate for at least 4 hours.
- Before serving, run a knife around the edges of the pan and release the springform.
Notes
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smoother batter.
- Avoid overmixing the batter to prevent cracks.
- The cheesecake can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 25g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 100mg