Description

This creamy, spiced cheesecake features a cinnamon-sugar churro crust and a rich filling with optional lemon zest brilliance. The buttery, slightly crisp crust contrasts beautifully with the velvety cheesecake layers, offering a festive twist on classic desserts.

Ingredients

24 oz cream cheese, softened
1 cup granulated sugar (for filling)
3 large eggs at room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon zest (optional)
1 tablespoon all-purpose flour (for filling)
1 1/2 cups all-purpose flour (for crust)
1/2 cup granulated sugar (for crust)
1 tablespoon cinnamon (for crust)
1/4 teaspoon salt
1/2 cup unsalted butter, melted (for crust)
6 tablespoons unsalted butter, melted (for topping)
1/2 cup granulated sugar (for topping)
1 tablespoon cinnamon (for topping)

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Instructions

Preheat oven to 350°F (175°C)
Prepare the churro crust by combining 1 1/2 cups flour, 1/2 cup sugar, 1 tbsp cinnamon, and salt in a bowl
Mix in melted butter until a thick crust forms
Press the dough into a prepared springform pan and bake for 15 minutes
In a separate bowl, whip cream cheese with 1 cup sugar and vanilla until smooth
Add eggs one at a time, then fold in sour cream and 1 tbsp flour (to prevent cracking)
Pour mixture over cooled crust and bake for 25 minutes
Remove from oven and let cool completely before adding the topping
Combine 6 tbsp melted butter with remaining sugar and cinnamon for the topping
Sprinkle the cinnamon-sugar topping over the chilled cheesecake

Notes

Ensure butter is melted but not hot when mixing into crust. Add lemon zest for an extra citrus spark. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Mention this is halal/diet-friendly since the meat restriction was avoided in the design.

Prep Time: 20
Cook Time: 40
Category: Desserts
Method: Baking
Cuisine: American