Description
A delightful treat that combines the rich, creamy texture of cheesecake with the warm, cinnamon-sugar flavor of churros, elevated by salted caramel.
Ingredients
Scale
- 450 grams (16 oz) cream cheese, softened
- 200 grams (1 cup) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 200 grams (about 2 cups) graham cracker crumbs
- 1 teaspoon ground cinnamon
- 100 grams (1/2 cup) unsalted butter, melted
- 240 ml (1 cup) heavy cream
- 150 grams (about 1/2 cup) caramel sauce, plus extra for drizzling
- 1/2 teaspoon sea salt, plus more for garnish
- 4–6 small churros, crumbled (store-bought or homemade)
Instructions
- Preheat your oven to 175°C (350°F) and prepare a 9-inch springform pan.
- Combine graham cracker crumbs, melted butter, and ground cinnamon in a bowl, then press into the bottom of the pan and bake for 10 minutes.
- Beat softened cream cheese until smooth, then add sugar, eggs, and vanilla extract, mixing well.
- Incorporate heavy cream and caramel sauce, mixing on low speed until smooth.
- Pour the cheesecake filling over the cooled crust and sprinkle crumbled churros on top.
- Bake for 50-60 minutes until edges are set and center jiggles slightly, then cool in the oven for 1 hour.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with caramel sauce and sprinkle with sea salt.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- Freeze wrapped well for up to 3 months; thaw in the refrigerator overnight.
- For a creamier texture, consider using a water bath while baking.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Salted Caramel, Churro, Cheesecake, Dessert, Recipe