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Creamy Churro Cheesecake Bars

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These creamy churro cheesecake bars feature a crispy cinnamon sugar crust and a smooth, luscious cheesecake filling, delivering a cozy and nostalgic dessert perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (or almond flour for gluten-free option)
  • ½ cup unsalted butter, melted
  • ⅓ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • Pinch of salt
  • 16 oz (450g) cream cheese, softened to room temperature
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 1 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line the 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
  2. Make the cinnamon sugar crust: In a medium bowl, mix together 1 ½ cups flour, ⅓ cup granulated sugar, 2 teaspoons cinnamon, and a pinch of salt. Pour in the melted butter and stir until the mixture clumps and holds together when pressed.
  3. Press the crust evenly into the bottom of the prepared pan, using your fingers or the back of a spoon. Aim for a compact, even layer. Bake for 12-15 minutes until golden and fragrant. Remove from the oven and let cool slightly.
  4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy—about 2-3 minutes. Scrape the bowl down to avoid lumps.
  5. Mix in ⅔ cup sugar and 1 teaspoon cinnamon until combined. Then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  6. Stir in vanilla extract and sour cream until the mixture is silky and smooth. Be careful not to overmix once the eggs are added.
  7. Pour the cheesecake filling gently over the warm crust, smoothing the top with a spatula.
  8. Mix the cinnamon sugar topping: Combine 2 tablespoons sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle evenly over the filling.
  9. Bake the bars at 350°F (175°C) for 30-35 minutes. The edges should be set, but the center will have a slight jiggle.
  10. Cool completely in the pan on a wire rack. Once cooled, chill in the refrigerator for at least 3 hours or overnight to firm up properly.
  11. Slice into bars using a sharp knife dipped in hot water (wipe dry each time). Serve chilled or at room temperature.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Press crust firmly and bake before adding filling to keep it crisp. Avoid overbaking to maintain creamy texture. Chill bars for at least 3 hours or overnight for best results. Warm knife in hot water for clean slices. For gluten-free, use almond flour; for dairy-free, substitute vegan cream cheese and coconut yogurt.

Nutrition

Keywords: churro cheesecake bars, cinnamon sugar crust, creamy cheesecake, easy dessert, cinnamon dessert, cheesecake bars, churro dessert

Find it online: https://atomicbite.com/creamy-churro-cheesecake-bars-recipe-easy-cinnamon-sugar-crust-treats/