Churro Cheesecake

Churro Cheesecake

This cheesecake speaks of fall flavors with it’s cinnamon undertones, but churros are good on any day of the year!

Is there any dessert flavor that doesn’t pair well with Biscoff? This Churro Cheesecake is no exception! The Biscoff crust is a win-win. The cinnamon whipped cream is amazing! It’s a must!! And the cinnamon chip ganache rounds out the cinnamon sugar flavor so perfectly!

The cheesecake batter has my go-to cheesecake recipe as the base, with cinnamon and sugar swirled throughout. The cheesecake is simple to make, no water bath needed. It’s just so forgiving, and the cinnamon chip ganache hides any cracking that may happen.

Ingredients for the Churro Cheesecake:

Biscoff Crust:

• Biscoff cookies: These cookies are used for the crust and for the crumble on top of the cheesecake. This makes a nice thick crust on the bottom only.
• Granulated sugar:
• Unsalted butter: I prefer unsalted butter all the time for my baking.

Cheesecake Batter:

• Cream cheese: This is a room temperature ingredient. This recipe uses 3 8ounce packages of cream cheese, which helps this recipe not need a water bath for baking.
• Granulated sugar: Just a little sweetener for that perfect cheesecake flavor.
• All-purpose flour: You could substitute this for a gluten free flour mix.
• Eggs: A room temperature ingredient.
• Vanilla:
• Cinnamon swirl: brown sugar, cinnamon

Cinnamon Chip Ganache:

• Cinnamon chips: Some times of the year it is hard to find cinnamon chips. Fall is the perfect time to buy them. I can find them at Orson Gygi in SLC, Utah. But I have recently found them on Amazon as well.
• Heavy cream: Ganache really needs the cream to allow the chocolate to be soft enough to cut.

This post might contain affiliate links, please check out my full disclosure policy. I only refer products I have tried and tested.

Cinnamon Whipped Cream

• Heavy cream: The same heavy cream you buy for ganache will whip up into perfect whipped cream. My favorite heavy cream is at Costco because it’s 40% fat.
• Powdered sugar: The perfect ingredient for stabilizing and sweetening the whipped cream.
• Cinnamon: Just a touch flavors just right.

How to Make the Churro Cheesecake:

Biscoff Crust:

1. In food processor, add biscoff cookies. Pulse until fine crumbs. Alternatively, you can place biscoff cookies in a Ziploc bag and press them with a rolling pin until fine crumbs.
2. Add sugar and pulse 2 times. Add melted butter. Pulse until completely combined and all the crumbs are coated with butter. Pour into the bottom of a 9” spring form pan.
3. Firmly press the crust into the bottom of the pan. Bake at 350° F (177° C) for 10 minutes. Allow to cool completely before adding cheesecake batter.

Cheesecake Batter:

1. Combine softened cream cheese, sugar, flour, and vanilla. Mix at medium speed on electric mixer (or stand mixer), for 2 minutes until well blended.
2. On low speed, blend in eggs, one at a time, scraping bowl between each addition.  Add vanilla and mix on low speed just until combined.
3. Pour a third of the batter over crust. Sprinkle half of the cinnamon swirl over the batter. Use a butter knife to swirl the cinnamon mixture into the cheesecake batter. Pour a second third of the batter into the pan. Sprinkle remaining cinnamon swirl over the batter. Swirl again. Top with remaining cheesecake batter. Swirl slightly. Smooth top with spatula.
4. Bake at 450° F (232° C) for 10 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 25-30 minutes or until the center of the cheesecake is firm to a light touch, not jelly-like. Allow to cool at room temperature.

Cinnamon Chip Ganache:

1. In a microwave safe bowl, heat cream for 30 seconds. Pour over cinnamon chips and stir until smooth and chips have melted. Heat for another 15 seconds if cinnamon chips need more melting. Set aside to cool slightly.
2. When cheesecake has cooled to room temperature. Pour slightly cooled cinnamon chip ganache onto the center of the top of the cheesecake. Push to the edge of the cheesecake, but not touching the springform pan. Smooth with a metal spatula. Chill in refrigerator for at least 2 hours, or more.

Cinnamon Whipped Cream:

1. Combine ingredients in stand mixer with whisk attachment. Whip until firm peaks. Dollop or swirl on top of cheesecake just before serving. Sprinkle top of cheesecake with crushed biscoff cookies and cinnamon-sugar sprinkles.
2. Store cheesecake in refrigerator for up to 1 week or freeze for up to 3 months.

This cheesecake is a crowd favorite! Have fun baking it in your kitchen!!

–Kim

Print Recipe

5 from 1 vote

Churro Cheesecake

Churro Cheesecake starts with a Biscoff crust, a cinnamon swirled cheesecake, topped with a cinnamon chip ganache, cinnamon whipped cream, crushed Biscoff cookies and cinnamon sugar sprinkles.

Prep Time25 minutes mins

Cook Time45 minutes mins

Course: Dessert

Keyword: cheesecake, churro, cinnamon, cinnamon sugar

Servings: 9 inch cheesecake

Author: Kim Melanson

Equipment

• 9" Springform Pan

Ingredients

Biscoff Crust (bottom only):

• 2 cups (240 g) Biscoff crumbs (30 cookies)
• 3 Tablespoons (40g) granulated sugar
• 6 Tablespoons (86g) unsalted butter melted

Cinnamon Swirl:

• 6 Tablespoons (82.5g) brown sugar
• 1 teaspoon cinnamon
• ⅓ cup cinnamon chips

Cheesecake Batter:

• 3 packages (24 oz/680g) cream cheese room temperature
• ¾ cup (157.5g) granulated sugar
• 3 Tablespoons (22.5g) all-purpose flour
• 3 eggs room temperature
• 1 teaspoon vanilla

Cinnamon Chip Ganache

• 1 cup (150g) cinnamon chips (note: or caramel chips)
• ¼ cup (30g) heavy cream

Cinnamon Whipped Cream

• ½ cup (60g) heavy cream
• ¼ cup (29g) powdered sugar
• ¼ teaspoon cinnamon
• 3-4 crushed Biscoff cookies

Cinnamon Sugar Sprinkles

• 2 Tablespoons granulated sugar
• 1 teaspoon cinnamon
• 1 pinch kosher salt

Instructions

Biscoff Crust:

• In food processor, add biscoff cookies. Pulse until fine crumbs. Alternatively, you can place biscoff cookies in a Ziploc bag and press them with a rolling pin until fine crumbs.
• Add sugar and pulse 2 times.
• Add melted butter. Pulse until completely combined and all the crumbs are coated with butter.
• Pour into the bottom of a 9” spring form pan. Firmly press the crust into the bottom of the pan.
• Bake at 350° F (177° C) for 10 minutes. Allow to cool completely before adding cheesecake batter.

Cheesecake Batter:

• Combine softened cream cheese, sugar, flour, and vanilla. Mix at medium speed on electric mixer (or stand mixer), for 2 minutes until well blended.
• On low speed, blend in eggs, one at a time, scraping bowl between each addition. Add vanilla and mix on low speed just until combined.
• Pour a third of the batter over crust. Sprinkle half of the cinnamon swirl over the batter. Use a butter knife to swirl the cinnamon mixture into the cheesecake batter. Pour a second third of the batter into the pan. Sprinkle remaining cinnamon swirl over the batter. Swirl again. Top with remaining cheesecake batter. Swirl slightly. Smooth top with spatula.
• Bake at 450° F (232° C) for 10 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 25-30 minutes or until the center of the cheesecake is firm to a light touch, not jelly-like. Allow to cool at room temperature.

Cinnamon Chip Ganache:

• In a microwave safe bowl, heat cream for 30 seconds. Pour over cinnamon chips and stir until smooth and chips have melted. Heat for another 15 seconds if cinnamon chips need more melting. Set aside to cool slightly.
• When cheesecake has cooled to room temperature. Pour slightly cooled cinnamon chip ganache onto center of the top of the cheesecake. Push to the edge of the cheesecake, but not touching the springform pan. Smooth with a metal spatula.
• Chill in refrigerator for at least 2 hours, or more.

Cinnamon Whipped Cream:

• Combine ingredients in stand mixer with whisk attachment. Whip until firm peaks. Dollop or swirl on top of cheesecake just before serving. Sprinkle top of cheesecake with crushed biscoff cookies and cinnamon-sugar sprinkles.

Notes

Store cheesecake in refrigerator for up to 1 week or freeze for up to 3 months.