Ingredients
Equipment
Method
Bake the cinnamon crust
- Preheat the oven to 325°F. Mix the cinnamon sugar graham cracker crumbs with the melted butter until evenly coated.
- Press the crumb mixture firmly into a 6x8 inch or 8x8 inch baking pan. Bake for 8 minutes, then let cool slightly with the surface looking set.
Make and bake the cheesecake layer
- Beat the cream cheese, granulated sugar, sour cream, vanilla extract, and cinnamon until smooth. Stop and scrape as needed so the batter is glossy and lump-free.
- Add the egg and beat on low speed until just combined, avoiding overmixing. The batter should look smooth and thick.
- Fold in the chopped churro pieces until evenly distributed. You should see small churro bits throughout the batter.
- Spread the cheesecake mixture over the cooled crust. Bake for 12-15 minutes at 325°F until mostly set but still slightly jiggly in the center.
- Cool the cheesecake completely at room temperature before cutting. The top should no longer look wet and the center should firm up as it cools.
Chill, cut, and finish
- Refrigerate for at least 1 hour so the squares hold their shape. The cheesecake should feel firm when pressed gently.
- Cut into 24 bite-sized squares. Keep the pieces tidy and wipe the knife between cuts if needed.
- Drizzle each square with dulce de leche. Finish with a sprinkle of cinnamon sugar for topping for a churro-style coating.
- Serve the cheesecake bites chilled or at room temperature. Store leftovers in an airtight container in the refrigerator.
Notes
For the cleanest squares, chill the pan until fully firm (at least 1 hour) before cutting, and use a warm, wiped knife between slices. Refrigerate airtight up to 4 days; freeze is not recommended because the texture of cheesecake can get grainy after thawing. For a lighter option, use reduced-fat cream cheese in the filling without changing the baking time.