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Churro Cheesecake Bars Recipe

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4.3 from 14 reviews

These Churro Cheesecake Bars combine a buttery cinnamon graham cracker crust with a creamy cheesecake filling, topped with melted butter and a generous dusting of cinnamon sugar, mimicking the flavors of classic churros. This baked dessert offers a perfect balance of textures and tastes, making it an irresistible treat for parties or any dessert craving.

  • Total Time: 4 hours 10 minutes
  • Yield: 16 bars

Ingredients

Crust

  • 2 cups graham cracker crumbs (about 16 full crackers)
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, melted

Cheesecake Filling

  • 24 oz cream cheese (three 8-oz blocks, softened to room temperature)
  • ¾ cup granulated sugar
  • 3 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour

Topping

  • ¼ cup unsalted butter, melted
  • ½ cup granulated sugar
  • 1 tablespoon ground cinnamon

Optional Garnishes

  • ½ cup dulce de leche (for swirling or drizzling)
  • ¼ cup mini chocolate chips
  • Caramel sauce (for serving)
  • Whipped cream (for serving)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325°F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on all sides for easy removal. Lightly spray the parchment with cooking spray. Ensure cream cheese and eggs are at room temperature before starting.
  2. Make the Crust: In a medium bowl, mix graham cracker crumbs, ¼ cup sugar, and 1 teaspoon cinnamon. Pour in ½ cup melted butter and stir until the mixture resembles wet sand and all crumbs are coated. Press the mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup to pack it tight.
  3. Bake the Crust: Bake the crust for 10 minutes until lightly golden and fragrant. Remove from oven and let cool slightly while preparing the filling. Keep the oven on at 325°F.
  4. Prepare the Cheesecake Filling: In a large bowl, beat softened cream cheese with ¾ cup sugar using an electric mixer on medium speed for 3-4 minutes until smooth, fluffy, and lump-free. Scrape down the sides of the bowl to ensure even mixing. Add eggs one at a time, beating on low speed after each addition just until combined. Avoid overmixing once eggs are added. Mix in vanilla extract and sour cream until just combined. Add flour and mix on low until incorporated. The filling should be smooth and creamy.
  5. Assemble and Bake: Pour cheesecake filling over the baked crust and spread evenly to all corners with a spatula. Tap the pan gently on the counter a few times to release any air bubbles. Bake at 325°F for 35-40 minutes. The edges should be set but the center should still jiggle slightly when the pan is gently shaken. Avoid overbaking to prevent dryness and cracking.
  6. Cool the Bars: After baking, turn off the oven and crack the door open. Let the bars sit in the warm oven for 10 minutes to avoid sudden temperature changes. Remove from oven and cool on a wire rack at room temperature for 1 hour. Then cover and refrigerate for at least 3 hours or overnight until completely cold and firm.
  7. Prepare the Topping: Once bars are cold, use the parchment overhang to lift the cheesecake out of the pan onto a cutting board for easier cutting. Brush the top generously with ¼ cup melted butter to cover every spot. In a small bowl, mix ½ cup sugar with 1 tablespoon cinnamon. Immediately sprinkle this cinnamon sugar mixture evenly over the buttered surface so it sticks well.
  8. Slice and Serve: Using a sharp knife, cut the cheesecake into 16 bars (4 by 4). For bite-sized pieces, cut into 24-30 smaller squares. Wipe the knife clean between cuts to maintain neat edges. Serve the bars chilled or at room temperature, optionally topped with dulce de leche, mini chocolate chips, caramel sauce, or whipped cream.

Notes

  • Ensure cream cheese and eggs are at room temperature to achieve a smooth filling.
  • Press the crust firmly for a sturdy base that holds well when sliced.
  • Do not overmix after adding eggs to prevent a dense texture.
  • Baking time may vary slightly; watch for a slightly jiggly center to avoid overbaking.
  • Using parchment paper with overhang makes removing bars easier and cleaner.
  • Brush melted butter immediately before sprinkling cinnamon sugar for a sticky, crispy topping.
  • Bars are best chilled for at least 3 hours for firm texture and ease of slicing.
  • Optional additions like dulce de leche and chocolate chips add extra decadence.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, Mexican

Find it online: https://dishiary.com/churro-cheesecake-bars-recipe/