Ingredients
Equipment
Method
Make the crust
- Preheat the oven to 325°F. Mix cinnamon sugar graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan.
- Bake the crust for 8 minutes at 325°F, then let it cool slightly. Look for a set, lightly fragrant crust that holds together when touched.
Mix the cheesecake filling
- Beat cream cheese and granulated sugar until smooth. Use a steady, even beat so there are no visible cream cheese lumps.
- Add sour cream, vanilla extract, cinnamon, and nutmeg, then beat until combined. The mixture should look creamy and uniform.
- Add eggs one at a time, beating on low speed after each addition. Stop when each egg is fully incorporated and the batter looks glossy.
- Fold in chopped churros. Keep folding just until the pieces are evenly distributed.
Assemble and bake
- Pour half the cheesecake batter over the crust. Spread gently so the surface is even.
- Drizzle dulce de leche over the batter in a swirl pattern, then top with remaining batter. The swirl should show through as ribbons.
- Bake at 325°F for 40-50 minutes until the cheesecake is set but the center still jiggles slightly when gently shaken. Expect the edges to look firm and the middle to wobble like soft gelatin.
Chill and finish
- Cool the cheesecake completely, then refrigerate for at least 4 hours. The top should be fully chilled and the slice should cut cleanly.
- Drizzle chocolate sauce before serving. Add it right before slicing so it stays glossy on the surface.
Notes
Pro tip: for a crack-free cheesecake, mix at low speed once the eggs go in and avoid overbaking—stop when the center still jiggles slightly. Refrigerate leftovers in an airtight container for up to 4 days; freeze the cheesecake (slices or whole, well wrapped) for up to 2 months, then thaw in the refrigerator. For a lighter option, swap half the cream cheese with Greek yogurt (choose plain, full-fat) and reduce granulated sugar by 2 tbsp to balance the tang.