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Crispy Churro Cheesecake Bars

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These crispy churro cheesecake bars feature a cinnamon sugar crust that is crispy on the outside and creamy on the inside, delivering a nostalgic churro flavor in an easy-to-make cheesecake bar.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/4 teaspoon salt
  • 16 oz (450g) cream cheese, softened
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (50g) granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Make the cinnamon sugar crust: In a food processor, combine 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon ground cinnamon, and 1/4 teaspoon salt. Pulse briefly to mix.
  3. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized bits of butter. Alternatively, cut the butter into the dry ingredients using a pastry cutter or fork.
  4. Press about two-thirds of this mixture firmly into the bottom of the prepared pan to create an even base crust. Bake for 12-15 minutes until set and slightly golden.
  5. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes using an electric mixer.
  6. Add 2/3 cup granulated sugar and continue beating until combined.
  7. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  8. Mix in the vanilla extract and sour cream until smooth and glossy, scraping down the sides occasionally.
  9. Pour the cheesecake filling evenly over the pre-baked crust.
  10. Sprinkle the remaining cinnamon sugar crust mixture evenly over the filling, gently pressing it down so it sticks but doesn’t sink.
  11. Mix 1/4 cup granulated sugar with 1 tablespoon cinnamon for the topping and sprinkle generously over the crust layer.
  12. Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly.
  13. Remove from oven and let cool completely on a wire rack, then chill in the fridge for at least 3 hours or overnight for best slicing.
  14. Use the parchment overhang to lift the bars from the pan. Cut into squares with a sharp knife, wiping the blade between cuts for clean edges.

Notes

Keep butter cold until mixing to ensure a flaky crust. Do not overmix cheesecake filling to avoid cracks. Pre-bake crust to prevent sogginess. Chill bars thoroughly before slicing for best texture. Tent with foil if crust browns too quickly.

Nutrition

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

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