Ingredients
Equipment
Method
Bake and cool the cinnamon crumb crust
- Preheat oven to 325°F. Mix cinnamon sugar graham cracker crumbs with melted butter, then press firmly into a 6x8 inch or 8x8 inch baking pan (tight, even layer).
- Bake the crust at 325°F for 8 minutes, until set and lightly fragrant. Remove and let cool slightly, just until you can add filling without melting it.
Make the cheesecake batter
- Beat cream cheese, granulated sugar, sour cream, vanilla extract, and cinnamon until smooth. Scrape the bowl as needed for an even, creamy batter.
- Add the egg and beat on low speed until incorporated. Stop as soon as the batter looks uniform with no streaks.
- Fold in chopped churro pieces gently. The mixture should show evenly distributed churro bits.
Bake, cool, and chill
- Spread cheesecake mixture over the cooled crust, smoothing the top to the edges. Tap the pan lightly to reduce air pockets.
- Bake at 325°F for 12–15 minutes until mostly set but slightly jiggly in the center. Look for a firm perimeter with a soft wobble in the middle.
- Cool completely at room temperature, then refrigerate for at least 1 hour. Chill until firm enough to cut clean squares.
Cut and finish
- Cut into 24 bite-sized squares with straight edges. Wipe the cutting blade between cuts if needed for cleaner pieces.
- Drizzle each square with dulce de leche and sprinkle cinnamon sugar for topping. Serve chilled or at room temperature, with the drizzle clearly visible.
Notes
Pro tip: For the cleanest cuts, refrigerate until fully firm, then slice with a warm (wiped) knife and wipe between portions. Store in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended because the texture can soften after thawing. If you want a lighter option, use low-fat cream cheese and sour cream for a slightly less rich cheesecake bite.