Description
A delicious dessert combining traditional churro flavors with creamy cheesecake, perfect for gluten-intolerant sweet lovers.
Ingredients
Scale
- 2 cups gluten-free graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/4 cup sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat the oven to 325°F (163°C).
- Combine gluten-free graham cracker crumbs and melted butter in a mixing bowl until well mixed. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- Beat the cream cheese and sugar together in another bowl until smooth.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract, cinnamon, and salt.
- Pour the cream cheese mixture over the crust in the springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 50-60 minutes or until the center is set.
- Combine the sour cream with the additional sugar and cinnamon in the last 10 minutes of baking, then spread it evenly on top of the cheesecake.
- Allow the cheesecake to cool, then refrigerate for at least 4 hours or overnight before serving.
Notes
Make sure all ingredients are at room temperature before mixing for a smoother batter. Use a food processor to crush gluten-free graham crackers for an even texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg