Ingredients
Equipment
Method
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Make the crust: Combine graham cracker crumbs, sugar, melted butter, and cinnamon. Press into the pan and bake for 8-10 minutes, until lightly golden. Cool completely.
- Make the filling: Beat cream cheese and sugar until smooth. Beat in flour and salt. Stir in vanilla. Beat in eggs one at a time. Gently fold in heavy cream and churro filling.
- Pour filling over cooled crust. Place springform pan in a larger baking pan. Pour hot water halfway up the sides of the springform pan (water bath).
- Bake for 50-60 minutes, until set around edges and center is slightly jiggly. Turn off oven; leave in oven with door ajar for 1 hour.
- Cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
- Serve: Remove sides of springform pan. Top with whipped cream, cinnamon sugar, and chopped churros (optional).
Notes
For a richer flavor, use homemade churro filling. You can also experiment with different types of caramel or dulce de leche.
