Description
A baked dessert combining a buttery cinnamon sugar crust with a creamy cheesecake filling, topped with a crisp cinnamon sugar layer. This recipe offers the nostalgic flavor of churros without the mess of frying.
Ingredients
- For the Churro Crust: ½ cup (113g) unsalted butter, softened
- For the Churro Crust: 1 cup (120g) all-purpose flour
- For the Churro Crust: ¼ cup (50g) granulated sugar
- For the Churro Crust: 1 teaspoon ground cinnamon
- For the Churro Crust: ¼ teaspoon salt
- For the Cheesecake Filling: 16 oz (450g) full-fat block cream cheese, softened
- For the Cheesecake Filling: ¾ cup (150g) granulated sugar
- For the Cheesecake Filling: ¼ cup (60ml) heavy cream
- For the Cheesecake Filling: 2 large eggs, room temperature
- For the Cheesecake Filling: 1 teaspoon pure vanilla extract
- For the Topping: 2 tablespoons granulated sugar
- For the Topping: 1 teaspoon ground cinnamon
- For the Topping: 2 tablespoons butter, melted
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides, and lightly grease.
- In a medium bowl, combine softened butter, flour, sugar, cinnamon, and salt. Mix until it resembles coarse sand.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 8-10 minutes until lightly golden around the edges. Remove and let cool while making the filling.
- In a large bowl, beat cream cheese and sugar until smooth. Add heavy cream, eggs, and vanilla. Beat on low speed until just combined. Do not overmix.
- Pour the cheesecake batter over the warm crust and smooth the top.
- Bake for 30-35 minutes until edges are set but the center still has a slight jiggle.
- While baking, mix 2 tablespoons sugar and 1 teaspoon cinnamon. Once the cheesecake is out of the oven, brush the top with melted butter and sprinkle with the cinnamon sugar mixture.
- Return to the oven for 2-3 minutes to melt the sugar slightly.
- Cool in the pan on a wire rack for 1 hour, then refrigerate for at least 2 hours (preferably overnight) before slicing.
Notes
Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracks. For clean slices, run the knife under hot water and dry it between cuts. These bars taste even better the next day as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 16
- Sodium: 120
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 22
- Protein: 4
Keywords: churro cheesecake bars, cinnamon sugar dessert, baked cheesecake, make ahead dessert, easy party dessert, no fry churros