The first time I made this churro cheesecake I thought I’d fused two desserts and accidentally invented a new holiday.
It’s rich, cinnamon-scented, and finishes with that crunchy-sweet churro vibe on top.
If you love cheesecake but crave a little carnival nostalgia, this recipe is your best weekend project.
Why You’ll Love This Recipe
- Combines classic New York–style creaminess with churro cinnamon-sugar crunch.
- Easy to assemble ingredients you likely already buy.
- Makes a stunning centerpiece for gatherings and holidays.
- Holds up well for make-ahead entertaining and travel.
The texture is what sells this cake: a dense, velvety cheesecake body that still has a slight, pleasing jiggle in the center when it comes out of the oven. The crust provides a buttery crunch foundation while the cinnamon folded into the filling and sprinkled on top gives warm aromatics without overwhelming the cream cheese. A drizzle of chocolate turns each slice into a party — think churro meets bakery cheesecake.
"I made this for a birthday and everyone asked for the recipe — perfect balance of cinnamon and creaminess. Five stars!" — Sarah, reader
Key Ingredients
Cream cheese (4 x 8-ounce packages)
Cream cheese is the backbone. Use full-fat, block-style cream cheese for the smoothest, creamiest texture and to prevent curdling. Brands like Philadelphia or local artisan brands work well; just be sure the blocks are fully softened to room temperature before you start.
Graham cracker crumbs (1 ½ cups)
Graham crackers give the crust the right grain and sweetness to echo a churro base. For even flavor, blitz whole crackers in a food processor rather than buying pre-crumbled — you’ll control texture and freshness better.
Ground cinnamon (1 tablespoon in filling; 2 teaspoons for topping)
Cinnamon is the signature flavor here. Use Ceylon cinnamon if you want a delicate, less astringent note, or Saigon/Vietnamese cinnamon for a big, bold punch. Freshly ground tastes brighter than the old jar on the shelf.
Unsalted butter (½ cup, melted)
Butter binds the crumbs and toasts the crust flavors. Use unsalted so you can control sodium; browned butter gives a deeper caramel note if you’re feeling fancy. Melt it gently and pour it over the crumbs to avoid clumps.
Full ingredient list:
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- For the Cheesecake Filling:
- 4 (8-ounce) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 tablespoon ground cinnamon
- For the Topping:
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup chocolate sauce (for drizzling)
- Whipped cream (optional, for serving)
Step-by-Step Instructions
Step 1: Prep & Preheat
Preheat your oven to 325°F (160°C).
Lightly grease a 9-inch springform pan and set it on a baking sheet to catch any drips.
Pro Tip: Line the bottom of the pan with parchment and wrap the outside with foil if you decide to use a water bath; it protects against leaks.
Step 2: Make the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup granulated sugar. Mix until the crumbs are evenly moistened.
Press the mixture firmly and evenly into the bottom of the prepared springform pan using the back of a measuring cup.
Pro Tip: Press down hard to compact the crust; it will hold together when slicing. The crust should look even and slightly glossy from the butter.
Step 3: Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps. Gradually add 1 cup granulated sugar and beat until fully incorporated and silky. Stir in 1 teaspoon vanilla extract.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Gently fold in 1 tablespoon ground cinnamon until evenly distributed. Be careful not to overmix.
Pro Tip: Mix on low and stop when the batter is homogeneous — overbeating adds air, which causes cracks.
Step 4: Pour & Bake
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Place the springform pan in the preheated oven and bake for 45–50 minutes. The edges should be set while the center keeps a slight jiggle.
Pro Tip: The jiggle should look like set gelatin: when you gently shake the pan, only the very center quivers. That residual heat finishes the set as it cools.
Step 5: Cool, Chill & Top
Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 30 minutes to prevent sudden temperature change. Remove it and cool to room temperature on the counter before refrigerating. Chill for at least 4 hours or overnight.
In a small bowl, mix ½ cup granulated sugar with 2 teaspoons ground cinnamon. Sprinkle the cinnamon-sugar mixture generously on top of the chilled cheesecake, then drizzle with 1 cup chocolate sauce just before serving. Top with whipped cream if desired.
Pro Tip: For clean slices, warm a knife under hot water, wipe dry, and slice with a single smooth stroke. Repeat between slices.
Expert Tips for Success
- Let cream cheese come fully to room temperature. Cold cream cheese makes lumps and forces you to overmix, which traps air and leads to cracks. Leave the blocks out for 30–60 minutes before starting.
- Use a large bowl and mix on low. High speed whips in air; low and slow yields dense, creamy texture. If you have a stand mixer, use the paddle attachment.
- Prevent cracks with gentle cooling. Sudden temperature shifts are the enemy — the oven-cool step helps avoid a cracked top. If you still see small cracks, cover with the cinnamon-sugar and chocolate drizzle to disguise them.
- Consider a water bath for ultra-smooth texture. Wrap the pan in heavy-duty foil and set it in a larger pan filled with an inch of hot water. This stabilizes oven temp and reduces browning.
- Don’t overbake. The center should jiggle slightly — it will continue to set as it chills. Overbaking yields a dry, crumbly cake.
- Flavor layering: add a pinch of salt to the crust to balance sweetness, or fold a tablespoon of brown sugar into the crumbs for a deeper caramel note.
Storage & Freezing
Fridge: Store leftover cheesecake covered with plastic wrap or in an airtight container for up to 5 days. Keep it chilled until serving to maintain texture. Slicing only what you’ll eat prevents drying of exposed edges.
Freezer: To freeze, place the whole chilled cheesecake on a flat surface and freeze until firm, about 2 hours. Wrap the cake tightly in plastic wrap, then a layer of foil, and store in the freezer for up to 2 months. For slices, flash-freeze individual portions on a tray, then wrap and bag them.
Thawing & Reheating: Thaw overnight in the refrigerator. Bring slices to room temperature for 30 minutes before serving if you prefer softer texture. Do not microwave whole cheesecake; for a warm serving, microwave slices for 8–12 seconds — watch closely to avoid melting the filling.
Variations & Substitutions
Chocolate-Chunk Churro Cheesecake: Fold ¾ cup mini chocolate chips or finely chopped dark chocolate into the batter for pockets of melted chocolate in every bite. Use bittersweet chocolate for balance.
Salted Caramel Swirl: After pouring the filling into the crust, drizzle ½ cup thick salted caramel and lightly swirl with a knife before baking. The caramel bakes into ribbons for a richer result.
Gluten-Free Swap: Use gluten-free graham-style crumbs or crushed gluten-free digestive biscuits for the crust. Check that any chocolate sauce or add-ins are certified gluten-free.
Lower-Sugar Option: Replace part of the sugar in the filling with a measured monk fruit or erythritol blend designed for baking. Keep at least some granulated sugar to ensure proper texture; reduced sugar cheesecake can be slightly denser.
Frequently Asked Questions
Q: Can I make this cheesecake without a springform pan?
A: A springform pan is recommended because it lets you remove the cheesecake without inverting. If you don’t have one, you can use a deep-dish pie plate and serve slices from the dish, but the presentation won’t be as neat.
Q: My cheesecake cracked — how can I fix or hide it?
A: Small cracks are common. Hide them under the cinnamon-sugar topping and a generous chocolate drizzle. For future bakes, cool slowly in the oven and avoid overmixing to minimize cracks.
Q: Can I substitute low-fat cream cheese?
A: Low-fat cream cheese changes texture and water content, often resulting in a less creamy, slightly grainy cheesecake. For best results stick with full-fat blocks.
Q: How long does it take to set properly before serving?
A: Chill at least 4 hours, but overnight is ideal. The longer chill firm up texture and makes cleaner slices.
Q: Can I make mini churro cheesecakes?
A: Yes. Use a muffin tin or mini springform pans lined with parchment. Reduce baking time to 20–30 minutes and watch for set edges with a jiggle in the middle.
Final Thoughts
This churro cheesecake is one of those recipes that feels fancy but is totally achievable on a quiet afternoon.
If you make it, please leave a star rating in the recipe card below and pin this to Pinterest so others can find it.
Conclusion
For more ideas and playful spins on churro-inspired desserts, check out this easy version at Churro Cheesecake (So Easy!) – Celebrating Sweets.
If you enjoy bite-sized treats, these creative Churro Cheesecake Pretzel Bites are a clever party addition.
For another handheld concept, here’s a puff pastry take on churro cheesecake: Churro Cheesecake Bites – Goodie Godmother.
And if you want to explore a breakfast twist, try this churro cinnamon-sugar French toast with cream cheese icing: Churro Cinnamon Sugar French Toast with Cream Cheese Icing.
Churro Cheesecake
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs Use whole crackers blitzed in a food processor for freshness.
- 0.5 cups unsalted butter, melted Use unsalted for better control of sodium.
- 0.25 cups granulated sugar For sweetness in the crust.
For the Cheesecake Filling
- 4 packages cream cheese, softened Full-fat, block-style cream cheese recommended.
- 1 cups granulated sugar Adds sweetness to the filling.
- 1 teaspoon vanilla extract For flavor enhancement.
- 4 large eggs Incorporate one at a time.
- 1 tablespoon ground cinnamon Signature flavor in the filling.
For the Topping
- 0.5 cups granulated sugar For sweetness in the topping.
- 2 teaspoons ground cinnamon To sprinkle on top.
- 1 cups chocolate sauce For drizzling before serving.
- whipped cream Optional, for serving.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and set it on a baking sheet to catch any drips.
- Line the bottom of the pan with parchment and wrap the outside with foil if using a water bath.
Make the Crust
- In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup granulated sugar. Mix until evenly moistened.
- Press the mixture firmly into the bottom of the prepared springform pan.
Prepare the Filling
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup granulated sugar and beat until silky.
- Stir in 1 teaspoon vanilla extract, then add eggs one at a time, mixing after each addition.
- Gently fold in 1 tablespoon ground cinnamon until evenly distributed.
Bake the Cheesecake
- Pour the cheesecake filling over the prepared crust. Smooth the top and place in the preheated oven.
- Bake for 45-50 minutes. The edges should set while the center retains a slight jiggle.
Chill and Top
- Once baked, turn off the oven and let the cheesecake cool inside for 30 minutes then transfer to room temperature.
- Chill for at least 4 hours, preferably overnight.
- Sprinkle the cinnamon-sugar mixture on top and drizzle with chocolate sauce just before serving.
