Simple Churro Cheesecake

Simple churro cheesecake is a delightful fusion of creamy cheesecake and cinnamon-spiced churro flavors all in one elegant dessert. Think a silky cheesecake topped with swirling churro-inspired decorations and warmed by a sprinkle of cinnamon sugar — it’s indulgent yet approachable.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Cream cheese – The rich and creamy base of the cheesecake
• Granulated sugar – Sweetens the filling to balance the tanginess
• Eggs – Provide structure and a smooth texture
• Sour cream or heavy cream – Ensures extra creaminess
• Vanilla extract – Adds warmth and complements the cinnamon flavor
• Ground cinnamon – Captures that signature churro essence
• Cookie crumbs or graham crackers – Forms the spiced churro-like crust
• Butter – Holds the crust together and adds richness
• Optional: cinnamon sugar and cinnamon-spiced piped topping (i.e., cheesecake rosettes)

Tools You’ll Need

• Springform pan – Makes it easy to release the cheesecake neatly
• Mixing bowls – To prepare the crust and the cheesecake filling separately
• Electric mixer or whisk – Helps keep the filling smooth and lump-free
• Spatula – For gentle folding and scraping down the bowl
• Piping bag with star or round tip (optional) – To pipe that whimsical churro-style cheesecake rosette topping

Instructions

Step 1: Prepare the Crust

I combine cookie crumbs (or graham cracker crumbs) with melted butter and a dash of cinnamon. Then I press that mixture into the bottom of a springform pan to form an even, churro-like crust.

Step 2: Make the Filling

Using softened cream cheese and sugar, I beat until smooth, then add in eggs one at a time. I stir in sour cream (or heavy cream), vanilla extract, and cinnamon until everything is silky and just combined.

Step 3: Bake Gently

I pour the filling into the crust-lined pan, smooth the top, then bake at a modest temperature (about 325°F / 160°C) until the center is just set and slightly wobbly. After baking, I let it cool gradually: first at room temperature, then into the fridge for a few hours or overnight.

Step 4: Add the Churro Touch

Once chilled, I dust the top with cinnamon sugar or pipe small cheesecake rosettes. I might lightly sprinkle more cinnamon or powdered sugar for that churro-like finish.

Tips

Ensure a crack-free top by not overbaking and cooling slowly—open the oven slightly after turning it off if you’re cautious.

Crust variation: Use cinnamon graham crumbs for more flavor depth.

Topping options: Add salted caramel drizzle or chopped nuts for crunch and contrast.

Ways to Serve

This cheesecake shines with fresh berries, a scoop of vanilla ice cream, or even alongside coffee or chai for an added spice layer. It also works beautifully as a show-stopping centerpiece for brunch or dessert parties.

Frequently Asked Questions

Can I bake Simple Churro Cheesecake without a water bath?

Yes — just bake at a gentle temperature and avoid stirring or shaking the pan during baking for a smooth finish.

How do I store it?

Keep it refrigerated in an airtight container; it stays great for up to 5 days and can even be frozen for longer.

Can I make a crust-less version?

Absolutely — you’ll still get the creamy cheesecake flavor and churro-style spices on top, just without the crust.

See You in the Kitchen

I hope you give this simple churro cheesecake a try soon! It’s one of my favorite ways to enjoy cheesecake with a playful cinnamon twist. Let me know how yours turns out or what creative topping you pair it with—I’d love to hear!

Happy Cooking!

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