Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter
For the Churro Filling:
1 1/2 cups granulated sugar
1 tablespoon ground cinnamon
For the Cheesecake:
4 (8 oz each) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1 cup heavy cream
For the Topping:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Whipped cream (optional)
Extra cinnamon sugar for sprinkling
Instructions:
Preheat Oven:
Preheat your oven to 325°F (163°C).
Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined.
Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
Bake the crust for 10 minutes, then remove from the oven and let it cool.
Prepare the Churro Sugar:
In a small bowl, combine the granulated sugar and ground cinnamon. Set aside.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese until smooth.
Add the granulated sugar and vanilla extract, and beat until well combined.
Add the eggs one at a time, mixing well after each addition.
Mix in the sour cream and heavy cream until smooth.
Assemble the Cheesecake:
Sprinkle a layer of the cinnamon sugar mixture evenly over the cooled crust.
Pour the cheesecake batter over the cinnamon sugar layer.
Sprinkle additional cinnamon sugar on top of the batter.
Bake the Cheesecake:
Place the springform pan in the oven on the middle rack.
Bake for 55-65 minutes, or until the center is set but still slightly jiggly. The edges should be firm.
Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
Chill:
After cooling, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
Serve:
Before serving, sprinkle extra cinnamon sugar on top if desired.
Optionally, serve with whipped cream.