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Homemade Pumpkin Spice Churro Cheesecake recipe photo
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Pumpkin Spice Churro Cheesecake

This Pumpkin Spice Churro Cheesecake is a cozy fall dessert with a cinnamon graham cracker crust, creamy pumpkin filling, and fluffy whipped cream topping.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Churro, Easy, Fall, Holiday, Pumpkin
Servings: 8 servings

Ingredients

For the Churro-Inspired Crust

  • 2 cups crushed graham crackers
  • 0.5 cup melted butter
  • 0.25 cup granulated sugar for crust
  • 1 teaspoon ground cinnamon for crust

For the Pumpkin Spice Cheesecake Filling

  • 2 cups cream cheese softened
  • 1 cup granulated sugar for filling
  • 1 cup pumpkin puree canned or fresh
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon for filling
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon salt

For the Topping

  • 1 cup whipped cream for topping

Instructions

Prepare the Churro-Inspired Crust

  • Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed graham crackers, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon. Pour in the melted butter and stir until the mixture resembles wet sand. Press this evenly into the bottom of your 9-inch springform pan to form the crust. Bake for 8-10 minutes until it’s set and fragrant. Remove from the oven and let it cool slightly while you prepare the filling.

Make the Pumpkin Spice Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup granulated sugar and continue to mix until well combined. Add the pumpkin puree, then the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, 1 teaspoon ground cinnamon, nutmeg, ginger, and salt. Mix until the spices are fully incorporated and the batter is smooth.

Bake the Cheesecake

  • Pour the cheesecake filling over the cooled churro crust, smoothing the top with a spatula. Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes. The center should be mostly set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour to prevent cracking.

Chill and Serve

  • Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to set fully. Before serving, spread or pipe the whipped cream on top. You can add a sprinkle of cinnamon for extra flair. Slice and enjoy the perfect blend of pumpkin spice and churro crunch in every bite.

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • Oven

Notes

  • Use room temperature cream cheese and eggs for a smooth, lump-free cheesecake batter.
  • Do not overmix the batter to prevent cracks during baking.
  • Chilling the cheesecake overnight improves texture and flavor melding.
  • Wrap tightly to freeze for up to 3 months; thaw overnight in the refrigerator before serving.
  • Consider a water bath during baking to maintain even heat and avoid cracking.