Ingredients
Equipment
Method
- Preheat the oven to 325°F (165°C) and position the rack in the middle. Wrap the outside of a 9-inch springform pan with a double layer of aluminum foil to keep water out during the water bath.
- Make the crust: Pulse cinnamon sugar cookies in a food processor into fine crumbs. Combine crumbs with melted butter, granulated sugar, and ground cinnamon until the mixture resembles wet sand.
- Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan using the bottom of a measuring cup. Set the pan aside.
- In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and fluffy.
- Add granulated sugar and cornstarch; mix on low just until combined, about 1 minute, scraping the bowl as needed.
- Add eggs one at a time, mixing on low after each just until incorporated. Do not overmix; total mixing time for eggs should be under 30 seconds.
- Fold in sour cream, vanilla extract, and ground cinnamon with a rubber spatula until no streaks remain.
- Pour the batter over the crust. In a small bowl, whisk dulce de leche with hot water until pourable, then drizzle over the top of the batter and gently swirl with a knife without touching the crust.
- Place the foil-wrapped springform pan into a roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.
- Bake for 50–55 minutes, until the edges are set and the center jiggles slightly (about a 2-inch circle).
- Turn off the oven, crack the door open 4 inches, and let the cheesecake cool in the oven for 1 hour. Remove, cool to room temperature for another hour, then refrigerate at least 4 hours or overnight before slicing and serving.
Notes
For the cleanest slices, warm a sharp knife in hot water and wipe it dry between cuts. Sprinkle a light dusting of cinnamon-sugar over each slice for extra churro flair.