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.
Servings: 9 inch cheesecake
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.