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Crispy Churro Cheesecake Bars

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These crispy churro cheesecake bars combine a crunchy cinnamon sugar crust with a creamy cheesecake center for a quick and easy homemade dessert perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (or almond flour for a gluten-free twist)
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon (plus extra for sprinkling)
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 16 ounces (450g) cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream or Greek yogurt
  • ¼ cup granulated sugar (for cinnamon sugar dusting)
  • 1 teaspoon ground cinnamon (for cinnamon sugar dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch pan with parchment paper, leaving some overhang for easy lifting later.
  2. In a large bowl, whisk together 1 ½ cups flour, ½ cup sugar, 1 teaspoon cinnamon, and ½ teaspoon salt. Add the cold, cubed butter.
  3. Cut in the butter using a pastry cutter or fingers until the mixture resembles coarse crumbs with some pea-sized bits.
  4. Reserve about ⅓ of this crumb mixture for topping. Press the rest firmly into the bottom of the prepared pan to create an even crust layer.
  5. Bake the crust for 12-15 minutes until set and just beginning to turn golden. Let it cool slightly.
  6. In a medium bowl, beat the softened cream cheese with ⅔ cup sugar until smooth and creamy, about 2-3 minutes, scraping down sides frequently.
  7. Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract and sour cream or Greek yogurt until fully incorporated.
  8. Pour the cheesecake filling evenly over the warm crust.
  9. Sprinkle the reserved crumb topping evenly over the filling and press gently so it adheres but doesn’t sink.
  10. Bake for 30-35 minutes until the top is golden and the cheesecake is set but still slightly jiggly in the center. A toothpick near the edge should come out mostly clean.
  11. Combine ¼ cup sugar with 1 teaspoon cinnamon in a small bowl for the cinnamon sugar dusting.
  12. While the bars are warm (not hot), sprinkle the cinnamon sugar evenly over the top.
  13. Cool completely in the pan on a wire rack, then refrigerate at least 2 hours or overnight before slicing.
  14. Slice into 16 squares and serve.

Notes

Use cold butter to ensure a flaky, crispy crust. Avoid overmixing the filling after adding eggs to prevent cracks. Let cream cheese and eggs come to room temperature before mixing. Sprinkle cinnamon sugar dusting after baking while bars are still warm for a crispy topping. Chill bars thoroughly before slicing for clean edges.

Nutrition

Keywords: churro cheesecake bars, cinnamon sugar dessert, easy cheesecake bars, homemade churro dessert, quick dessert bars

Find it online: https://zorbmeal.com/crispy-churro-cheesecake-bars-recipe-easy-homemade-cinnamon-sugar-dessert/