Description
This indulgent Strawberry Crunch Churro Cheesecake features a cinnamon crunch topping, creamy cheesecake filling with fresh strawberries, and a graham cracker crust. It’s a unique and delicious dessert that combines the best of churros and cheesecake in every bite.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- 1 1/2 cups crushed cinnamon cereal
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup flour
- 1 cup diced strawberries
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into the bottom of a 9-inch springform pan.
- Sprinkle crushed cinnamon cereal over the crust.
- In a separate bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then vanilla, sour cream, and flour. Fold in diced strawberries.
- Pour the cheesecake mixture over the crust.
- Bake for 1 hour or until set. Let cool, then refrigerate for at least 4 hours.
- Serve chilled and enjoy!
Notes
- For an extra crunchy topping, you can sprinkle more crushed cinnamon cereal on top of the cheesecake before serving.
- Make sure to refrigerate the cheesecake for at least 4 hours to allow it to fully set.
- Prep Time: 20 minutes
- Cook Time: 1 hour