Churro Cheesecake Recipe

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan. Wrap the outside bottom and sides of the pan with a double layer of heavy-duty foil to prevent water seepage during a water bath.

Combine the graham cracker crumbs, 1 tablespoon cinnamon, and 1 tablespoon granulated sugar in a bowl. Stir in the melted butter until the mixture holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass.

Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and let cool slightly.

While the crust is still warm, combine 1 cup fine sugar with 1 teaspoon cinnamon in a shallow bowl. Sprinkle or carefully brush a light layer of melted butter (about 1 tablespoon) on the warm crust surface, then sprinkle the churro sugar evenly over the crust so it adheres and forms a churro-style sugar crust. Set aside to cool completely while you prepare the filling.

Reduce oven temperature to 325°F (160°C). Bring 3–4 quarts of water to a simmer for the water bath you'll use later.

Beat cream cheese and sugars

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and creamy, about 2–3 minutes. Gradually add the granulated sugar and brown sugar and continue to beat until combined and smooth, scraping down the bowl as needed.

Add dry ingredient

Mix in the flour and 1 teaspoon ground cinnamon until just incorporated.

Incorporate eggs

Add the eggs one at a time, mixing on low speed and scraping the bowl after each addition. Add the extra yolk and mix until just combined—avoid overmixing to minimize air incorporation.

Finish filling

With the mixer on low, blend in the sour cream, heavy cream, and vanilla extract until smooth and homogenous. The batter should be silky and pourable.

Pour the filling into the prepared crust. Tap the pan gently on the counter to release any large air bubbles; use a small offset spatula to smooth the top.

Place the springform pan into a larger roasting pan. Pour the simmering water into the roasting pan so it comes about halfway up the sides of the springform pan, creating a water bath (bain-marie).

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken. The top should be pale golden and may develop small cracks.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature change which can cause cracking.

Remove the cheesecake from the oven and the water bath. Carefully remove the foil. Run a thin knife around the edge to loosen it from the pan to help prevent cracks as it cools further. Refrigerate the cheesecake, still in the pan, for at least 6 hours or preferably overnight until fully set.

While the cheesecake chills (can be made a day ahead), make the caramel. In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water. Stir gently just to moisten the sugar, then stop stirring.

Place the pan over medium heat. Let the sugar mixture come to a boil and then continue cooking without stirring. Gently swirl the pan occasionally to encourage even melting. Watch closely as the sugar changes color to an amber/golden brown (about 8–10 minutes).

Once the sugar reaches a deep amber color, remove the pan from the heat and immediately add the 6 tablespoons butter, whisking until melted and combined. Be careful—mixture will bubble vigorously.

Slowly pour in the warm heavy cream while whisking to combine. The mixture will foam; continue whisking until smooth. Stir in 1 teaspoon fine sea salt. Return to very low heat if needed to incorporate. Allow caramel to cool to warm or room temperature before using—it will thicken as it cools.

Reserve about 3/4 cup of the caramel to pour over the chilled cheesecake at serving; store extra caramel in a jar in the refrigerator for up to 2 weeks (reheat gently to pour).

Remove the chilled cheesecake from the refrigerator and release the springform pan sides. Transfer the cheesecake to a serving plate if desired.

If the churro sugar crust lost some shine during chilling, warm the reserved churro sugar mixture briefly (or brush a thin layer of warmed caramel over the crust) to help the sugar adhere and re-crisp slightly.

Pour the warm (not hot) salted caramel sauce over the top of the cheesecake, allowing some to drip down the sides. Reserve additional caramel for serving.

Optional: pipe or dollop whipped cream around the edges and dust lightly with powdered sugar or extra cinnamon.

Slice with a sharp knife warmed under hot water and wiped dry between cuts for clean slices. Serve each slice with extra salted caramel on the side.