Description
These Crispy Cinnamon Sugar Churro Cheesecake Bars bring together the warm, comforting flavors of cinnamon-sugar coated churros with the creamy indulgence of classic cheesecake. With a buttery graham cracker crust, silky cheesecake center, and that signature churro-inspired topping, these dessert bars create a textural symphony that’s impossible to resist. Perfect for make-ahead entertaining and guaranteed to impress at any gathering!
Ingredients
Scale
For the crust:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, melted
For the cheesecake layer:
- 16 oz (2 blocks) cream cheese, room temperature
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
For the churro topping:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides for easy removal later.
- In a medium bowl, stir together the graham cracker crumbs, ¼ cup sugar, and 1 teaspoon cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened and resemble wet sand.
- Press the crust mixture firmly into the bottom of your prepared pan, creating an even layer. Use the bottom of a measuring cup to compact it firmly.
- Bake the crust for 8–10 minutes, just until set and slightly fragrant. Remove from oven but keep the oven on.
- In a large bowl, beat the room temperature cream cheese and ½ cup sugar with an electric mixer on medium speed until completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
- Pour the cheesecake filling over the warm crust and smooth the top with a spatula.
- Return to the oven and bake for 25–30 minutes, or until the edges are set but the center still has a slight jiggle when you gently shake the pan.
- Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 30 minutes (this helps prevent cracks).
- Remove from oven and cool completely on a wire rack, then refrigerate for at least 2 hours or overnight.
- When ready to serve, use the parchment paper to lift the cheesecake out of the pan and place on a cutting board.
- In a small bowl, whisk together 1 cup sugar and 2 teaspoons cinnamon until well combined.
- Brush the top of the chilled cheesecake with melted butter, then generously sprinkle the cinnamon-sugar mixture over the entire surface.
- Cut into 16 squares and serve cold or at room temperature.
Notes
- The key to a smooth, lump-free cheesecake is having your cream cheese and eggs at room temperature. Take them out at least 1 hour before baking.
- For the cleanest cuts, run your knife under hot water and wipe it dry between each slice.
- The gradual cooling method (leaving the cheesecake in the oven with the door cracked) is crucial for preventing cracks in the cheesecake surface.
- For maximum crunch, apply the churro topping just before serving. If you need to do it in advance, the topping may absorb some moisture but will still be delicious.
- Try warming an individual bar in the microwave for 10 seconds and topping with vanilla ice cream for an extra special dessert experience.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Mexican-inspired
Nutrition
- Serving Size: 1 bar
- Calories: 295
- Sugar: 24g
- Sodium: 165mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
Keywords: churro cheesecake, cinnamon sugar bars, dessert bars, fusion dessert, cream cheese dessert, make-ahead dessert