Churro Pumpkin Cheesecake
Churro Pumpkin Cheesecake
This Churro Pumpkin Cheesecake combines creamy pumpkin cheesecake with everything we love about a warm cinnamon sugar churro. It starts with a buttery cinnamon graham cracker crust, followed by a rich pumpkin spice cheesecake filling, then gets topped with fluffy whipped cream and a generous layer of cinnamon sugar.
Every bite has creamy pumpkin cheesecake, warm cinnamon, brown sugar, vanilla, and that unmistakable cinnamon sugar churro flavor.
If you’re looking for something a little different from traditional pumpkin pie for Thanksgiving, this cheesecake is a showstopper. It’s perfect for fall parties, Friendsgiving, Halloween, Thanksgiving dinner, or anytime pumpkin season calls for an extra-special dessert.
Why You’ll Love This Churro Pumpkin Cheesecake
Pumpkin cheesecake is already one of the best fall desserts, but adding churro-inspired cinnamon sugar makes it even better.
You’ll love this cheesecake because it has:
- A buttery cinnamon graham cracker crust
- Rich pumpkin cheesecake filling
- Plenty of pumpkin pie spice
- Fluffy whipped cream
- A cinnamon sugar topping
- Classic churro flavor
- A beautiful presentation for Thanksgiving
- Easy make-ahead preparation
The cheesecake also needs time to chill, which makes it ideal for holidays. Make it the day before Thanksgiving and dessert is already taken care of.
Ingredients
Cinnamon Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
Pumpkin Cheesecake Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Whipped Cream Topping
- 1 1/2 cups cold heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
What Makes This a Churro Cheesecake?
The cinnamon sugar.
Churros are known for that wonderful coating of cinnamon and granulated sugar, so I wanted those flavors throughout this cheesecake rather than simply sprinkling a little cinnamon on top.
The graham cracker crust gets cinnamon mixed right into it.
The pumpkin cheesecake filling has another layer of cinnamon and warm pumpkin pie spices.
Then the finished cheesecake is covered with whipped cream and a generous sprinkling of cinnamon sugar.
The result is unmistakably pumpkin cheesecake but with a sweet churro-inspired finish.
Make the Cinnamon Graham Cracker Crust
Preheat the oven to 325°F.
Lightly grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon.
Pour in the melted butter and stir until all of the crumbs are evenly coated.
The mixture should resemble wet sand and hold together when pressed.
Pour the crumbs into the prepared springform pan.
Press them firmly and evenly into the bottom of the pan.
You can use the bottom of a measuring cup or drinking glass to help pack the crust tightly.
Bake the crust for about 8–10 minutes.
Remove it from the oven and allow it to cool slightly while you prepare the pumpkin cheesecake filling.
How to Make the Pumpkin Cheesecake Filling
Place the softened cream cheese in a large mixing bowl.
Beat with an electric mixer until smooth and creamy.
Add the brown sugar and granulated sugar.
Beat until combined, stopping to scrape down the sides of the bowl as needed.
Add the pumpkin puree, sour cream, flour, vanilla, pumpkin pie spice, cinnamon, nutmeg, and salt.
Mix on low speed until everything is smooth and evenly combined.
Add the eggs one at a time.
Mix on low speed after each egg just until incorporated.
Don’t overmix once the eggs have been added.
Too much air in cheesecake batter can cause the cheesecake to rise excessively in the oven and then crack as it cools.
Use Pumpkin Puree, Not Pumpkin Pie Filling
Make sure you’re using 100% pure pumpkin puree.
Pumpkin pie filling contains added sugar and spices and isn’t interchangeable with pure pumpkin in this cheesecake.
One cup of pure pumpkin gives the cheesecake plenty of pumpkin flavor without making the filling overly soft.
Assemble the Cheesecake
Pour the pumpkin cheesecake filling over the prepared cinnamon graham cracker crust.
Smooth the top with a spatula.
Gently tap the pan against the counter a couple of times to help release any large air bubbles.
Now it’s ready to bake.
How to Bake Pumpkin Cheesecake
Bake the cheesecake at 325°F for approximately 55–70 minutes.
The outer portion of the cheesecake should look set, while the center should still have a slight jiggle when you gently move the pan.
Don’t wait until the entire cheesecake looks completely firm.
Turn off the oven and crack the oven door.
Allow the cheesecake to remain inside the cooling oven for approximately 30 minutes.
Remove it from the oven and let it cool completely at room temperature.
Once cooled, cover the cheesecake and refrigerate it for at least 6 hours, preferably overnight.
The long chilling time is important for achieving that thick, creamy cheesecake texture.
Do I Need a Water Bath?
You can bake this cheesecake without a water bath.
However, if you’re especially concerned about cracks, a water bath can help the cheesecake bake more gently and evenly.
If using one, wrap the outside of the springform pan very securely in several layers of heavy-duty aluminum foil before placing it into a larger roasting pan.
Add hot water to the roasting pan, making sure no water gets inside the springform pan.
Another easy option is to place a separate pan of hot water on the oven rack beneath the cheesecake. It adds moisture to the oven without requiring you to put the springform pan directly into water.
And remember, this cheesecake gets covered in whipped cream anyway. A tiny crack isn’t going to ruin anything.
Make the Cinnamon Sugar
Add the granulated sugar and cinnamon to a small bowl.
Stir until completely combined.
Set aside until you’re ready to decorate the cheesecake.
I like a noticeable layer of cinnamon sugar on this cheesecake because that’s what gives the top its churro-inspired flavor.
Make the Whipped Cream
Add the cold heavy whipping cream to a chilled mixing bowl.
Beat with an electric mixer until it begins to thicken.
Add the powdered sugar and vanilla.
Continue beating until stiff peaks form.
Be careful not to overbeat the cream.
Decorate the Churro Pumpkin Cheesecake
Once the cheesecake is completely chilled, carefully remove the sides of the springform pan.
Spread a generous layer of whipped cream over the top of the cheesecake.
You can smooth the whipped cream over the entire surface or pipe it decoratively around the edges.
Sprinkle the cinnamon sugar generously over the whipped cream.
I like to cover the top well enough that you get cinnamon sugar in every slice.
For an especially pretty cheesecake, pipe large whipped cream swirls around the outer edge and sprinkle additional cinnamon sugar over each swirl.
Extra Churro Cinnamon Sugar Crust
If you want even more cinnamon sugar flavor, you can add a thin churro-style coating around the outside edge of the cheesecake.
After removing the springform pan, lightly brush the exposed crust edge with a tiny amount of melted butter and gently press cinnamon sugar against it.
This is optional, but it makes the cinnamon sugar flavor even more noticeable.
How to Get Creamy Pumpkin Cheesecake
The first rule of creamy cheesecake is using room-temperature ingredients.
Cold cream cheese doesn’t blend as easily and can leave little lumps throughout the filling.
Allow the cream cheese, eggs, and sour cream to come closer to room temperature before mixing.
Also, don’t overbeat the filling after adding the eggs.
Finally, don’t overbake the cheesecake.
A cheesecake that’s completely firm in the center before it leaves the oven will often be overbaked by the time it cools.
Look for set edges and a gently wobbly center.
How to Keep Pumpkin Cheesecake From Cracking
Cheesecake cracks are usually caused by overmixing, overbaking, or cooling too quickly.
For the best results:
- Use room-temperature ingredients.
- Don’t overmix after adding the eggs.
- Bake at a relatively low temperature.
- Don’t overbake.
- Let the cheesecake begin cooling gradually in the oven.
- Chill it thoroughly before slicing.
Even if yours develops a crack, don’t worry.
The whipped cream and cinnamon sugar topping will completely cover it.
Make This Cheesecake Ahead of Time
Churro Pumpkin Cheesecake is an excellent make-ahead Thanksgiving dessert.
In fact, I recommend making the cheesecake a day before you plan to serve it.
Bake and cool the cheesecake, then refrigerate it overnight.
The next day, make the whipped cream and decorate the cheesecake with cinnamon sugar.
You can then return it to the refrigerator until dessert.
How to Cut Clean Cheesecake Slices
For beautiful bakery-style slices, use a large sharp knife.
Dip the knife into hot water and wipe it completely dry.
Make one cut.
Clean the knife, dip it in hot water again, dry it, and make the next cut.
Repeating this between every slice takes a little extra time, but it makes a big difference in presentation.
What Does Churro Pumpkin Cheesecake Taste Like?
Imagine a creamy slice of pumpkin cheesecake crossed with a cinnamon sugar churro.
The pumpkin cheesecake is rich and silky with warm pumpkin pie spices, while the cinnamon graham cracker crust gives every bite a buttery crunch.
Then you get the cool whipped cream followed by that sweet, slightly crunchy cinnamon sugar topping.
It’s familiar enough for pumpkin pie lovers but different enough to feel like a completely new Thanksgiving dessert.
Churro Pumpkin Cheesecake Variations
There are several easy ways to change this cheesecake.
Caramel Churro Pumpkin Cheesecake
Drizzle caramel or salted caramel sauce over the finished cheesecake.
Caramel, pumpkin, and cinnamon sugar are delicious together.
Biscoff Churro Pumpkin Cheesecake
Replace part or all of the graham cracker crumbs with finely crushed Biscoff cookies.
Pecan Churro Pumpkin Cheesecake
Sprinkle finely chopped toasted pecans over the whipped cream along with the cinnamon sugar.
Mini Churro Pumpkin Cheesecakes
Divide the crust and cheesecake filling between lined muffin cups.
Mini cheesecakes are especially convenient for Thanksgiving parties and dessert tables.
How to Store Pumpkin Cheesecake
Keep the cheesecake refrigerated.
Cover it tightly or place it in a covered cake container and refrigerate for up to about 4 days.
Because the cheesecake contains cream cheese, eggs, sour cream, and whipped cream, it shouldn’t be stored at room temperature.
Can You Freeze Pumpkin Cheesecake?
Yes.
For the best results, freeze the cheesecake before adding the whipped cream topping.
Allow the baked cheesecake to cool and chill completely.
Wrap it tightly in plastic wrap followed by aluminum foil and freeze.
For best quality, use within about 1–2 months.
Thaw overnight in the refrigerator and decorate with fresh whipped cream and cinnamon sugar before serving.
Recipe Notes
Use pure pumpkin puree, not pumpkin pie filling.
For the creamiest cheesecake, make sure your cream cheese is completely softened before mixing.
Don’t overmix the batter after adding the eggs.
The cheesecake is ready when the outside is set but the center still has a gentle wobble.
For the best texture, refrigerate the cheesecake overnight before serving.
Add the cinnamon sugar generously enough that you can taste that classic churro coating in every slice.
For extra cinnamon flavor, sprinkle a very light layer of cinnamon sugar over the crust before adding the pumpkin cheesecake filling.
Caramel sauce is a delicious optional topping.
The Ultimate Pumpkin Cheesecake for Fall
If pumpkin pie is always on your Thanksgiving table but you’re ready to add something new, this Churro Pumpkin Cheesecake is the perfect way to do it.
It still has all the cozy pumpkin, cinnamon, nutmeg, and pumpkin spice flavors everyone expects from a fall dessert, but the cinnamon graham cracker crust and cinnamon sugar topping give it something extra.
That combination of buttery cinnamon crust, thick pumpkin cheesecake, fluffy whipped cream, and sparkling cinnamon sugar makes every bite taste like pumpkin cheesecake met a churro.
Serve it for Thanksgiving, Friendsgiving, Halloween, or simply because it’s pumpkin season. This is one fall cheesecake that deserves a permanent spot on the holiday dessert table.
