Churro Cheesecake

Churro Cheesecake combines creamy vanilla cheesecake and cinnamon, a buttery Biscoff crust, with swirls of cinnamon chip ganache, and cinnamon whipped cream

Course Dessert

Cuisine American

Keyword cheesecake recipes, churro recipes

Prep Time 25

Cook Time 50

Chill Time 2

Total Time 3 15

Servings slices

Calories 1411kcal

Author Kathleen

Ingredients

Biscoff Crust:

2 1/2 cups (about 38 cookies) Biscoff crumbs
3 tablespoons granulated sugar
6 tablespoons unsalted butter melted

Cinnamon Swirl:

1/2 cup brown sugar
1 teaspoon cinnamon
1/3 cup cinnamon chips

Churro Cheesecake Batter:

4 (8-ounce) packages cream cheese room temperature
1 cup granulated sugar
4 tablespoons all-purpose flour
4 large eggs room temperature
1 tablespoon vanilla

Cinnamon Chip Ganache:

1 cup cinnamon chips
1/3 cup heavy cream

Cinnamon Whipped Cream:

1/2 cup heavy cream
1/4 cup powdered sugar
1/4 teaspoon cinnamon

Topping

2 tablespoons granulated sugar
1 teaspoon cinnamon
pinch salt
3-4 pieces crushed Biscoff cookies

US Customary - Metric

Instructions

Biscoff Crust:

Preheat oven to 450°F (232ºC).
Prepare a spring form pan by spraying it with non-stick spray, adding a parchment circle, and then spraying the bottom and sides.
In a food processor, pulse the Biscoff cookies (2 1/2 cups) until fine crumbs are formed. Alternatively, use a rolling pin and a plastic bag to create the fine crumbs. Add the sugar (3 tablespoons), pulse 2 times, then drizzle the melted butter (6 tablespoons) on the crumbs. Pulse until thoroughly combined.
Pour the Biscoff crumbs into the bottom of a 9-inch springform pan. Press the crumbs into the bottom of the pan, using a spatula and then a flat-surfaced measuring cup, until even, smooth, and firm. Set aside. DO NOT BAKE THE CRUST.

Cinnamon Swirl:

In a bowl, mix brown sugar (1/2 cup), cinnamon (1 teaspoon), and cinnamon chips (1/3 cup).

Churro Cheesecake Batter:

In a large bowl, combine cream cheese (4 packages), sugar (1 cup), flour (4 tablespoons), and vanilla (1 tablespoon). Using a hand mixer on low speed, mix until all of the ingredients are incorporated, about 2 minutes.
Continue blending on low speed, adding eggs one at a time, until just combined. Using a spatula, scrape the edges and fold the mixture together until smooth.
Pour a third of the batter over the uncooked crust. Spread it carefully to the edges of the pan so as not to disturb the crust. Sprinkle half of the cinnamon swirl over the batter, keeping it away from the edge of the pan, and use a spatula to slightly swirl the cinnamon mixture into the cheesecake batter without affecting the crust.
Pour a second third of the batter into the pan. Sprinkle the remaining cinnamon swirl, keeping it away from the edge of the pan. Swirl again. Top with the remaining cheesecake batter. Swirl slightly and smooth the top with a spatula.
Bake cheesecake at 450°F (232°C) for 5 minutes. Reduce oven temperature to 250°F (121°C), continue baking for 30 minutes. Turn off the heat and set the timer for 10 minutes. With the oven door closed, leave the cheesecake in the oven. Set the timer for another 10 minutes, open the oven door slightly, and leave the cheesecake in the cooling oven for that extra 10 minutes. (If you notice cracks during the extra 10 minutes, remove the cheesecake early.) Remove cheesecake from the oven and place on a cooling rack at room temperature. Run a knife around the edge of the cheesecake to release it from the pan. Cool at room temperature until the springform pan is at least warm to the touch, or completely room temperature, about 1 hour.

Cinnamon Chip Ganache:

While the cheesecake is cooling, prepare the cinnamon chip ganache. In a microwave-safe bowl, add cinnamon chips (1 cup) and cream (1/3 cup). Heat in the microwave for 30 seconds. Stir until smooth. If cinnamon chips need more melting, heat for another 15 seconds. Set aside to cool slightly.
When the springform pan is at least warm to the touch, pour cinnamon chip ganache onto the center of the top of the cheesecake. Push the ganache to the edge of the cheesecake, but not touching the springform pan. Carefully smooth it with a spatula.
Chill in the refrigerator for at least 2 hours, or more.

Cinnamon Whipped Cream:

When ready to prepare the cheesecake, combine all ingredients in the bowl of a stand mixer with a whisk attachment, or a hand mixer. Whip until firm peaks. Pour into a disposable decorating bag with a 1M tip. Make the cinnamon-sugar mixture and lightly crush the Biscoff cookies. Set both aside.
Remove cheesecake from the springform pan and place on a cake plate. Use a bench scraper to smooth the edge of the cheesecake.

Finish The Cheesecake:

Decorate the top edge of the cheesecake with cinnamon whipped cream, using a criss-cross pattern that resembles a churro. Sprinkle whipped cream with the cinnamon-sugar mixture (2 tablespoons sugar + 1 teaspoon cinnamon + pinch of salt). Sprinkle the top of the cheesecake with crushed Biscoff cookies. Keep cheesecake chilled in the refrigerator until ready to serve.

Notes

Use a thermometer. The center should reach about 150–155°F for creamy, sliceable texture.
Don’t peek too soon. Opening the oven too early lets out the steam that keeps your cheesecake crack-free.
Chill overnight. Resting transforms the flavor and texture — worth the wait!
Cut clean slices. Dip your knife in hot water, wipe, and repeat between cuts.
Add a touch of salt. A tiny pinch in the cinnamon sugar topping heightens every flavor.

Nutrition