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Irresistible Churro Cheesecake Bars

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These churro cheesecake bars combine a cinnamon graham cracker crust with a creamy cheesecake filling, delivering a quick and easy homemade dessert perfect for gatherings and last-minute treats.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets, crushed finely)
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • 1/8 teaspoon salt
  • 16 ounces cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, 1 teaspoon cinnamon, and salt. Stir in melted butter until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
  3. In a large bowl, beat softened cream cheese with 2/3 cup sugar until smooth and creamy, about 2-3 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and 1/2 teaspoon cinnamon until just combined. Avoid overmixing.
  4. Pour cheesecake filling over the warm crust and smooth the top with a spatula. Bake at 325°F (163°C) for 35-40 minutes, until edges are set but center jiggles slightly.
  5. While baking, mix 2 tablespoons sugar and 1 teaspoon cinnamon in a small bowl. Immediately sprinkle this cinnamon sugar topping evenly over the hot bars once removed from the oven.
  6. Let bars cool on a wire rack for about 30 minutes, then refrigerate for at least 4 hours or overnight to set fully.
  7. Use a sharp knife dipped in hot water and wiped dry between cuts to slice into about 12 squares.

Notes

Use room temperature cream cheese and eggs to avoid lumps and cracks. Press crust firmly and pre-bake to prevent sogginess. Bake until edges are set but center jiggles slightly to avoid overbaking. Chill bars for at least 4 hours or overnight for best texture. Warm knife between cuts for clean slices. For gluten-free, substitute graham crackers with almond flour. For dairy-free, use vegan cream cheese and coconut yogurt.

Nutrition

Keywords: churro cheesecake bars, cinnamon graham crust, easy dessert, homemade cheesecake bars, quick dessert, crowd-pleaser, creamy cheesecake, cinnamon sugar topping

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