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Homemade Churro Cheesecake Bars - featured image

Homemade Churro Cheesecake Bars

  • Author: SALY
  • Total Time: 4 hours 5 minutes
  • Yield: 16 servings 1x

Description

A layered dessert combining a cinnamon-sugar graham cracker crust, a dense cream cheese filling, and a soft, cakey churro topping. Baked for ease and chilled for perfect slicing.

Ingredients

Scale
  • For the Cinnamon Sugar Crust:
  • 1/2 cup (115g) unsalted butter, melted
  • 1 1/2 cups (150g) graham cracker crumbs
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon ground cinnamon
  • For the Cheesecake Layer:
  • 16 oz (450g) full-fat cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, room temperature
  • 1/2 cup (120g) sour cream
  • 2 tablespoons (15g) all-purpose flour
  • For the Churro Topping:
  • 1/4 cup (55g) unsalted butter, melted
  • 1/2 cup (100g) granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (60ml) whole milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan and line with parchment paper for easy removal.
  2. In a small bowl, mix melted butter, graham cracker crumbs, sugar, and cinnamon until it resembles wet sand. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup. Set aside.
  3. In a large bowl, beat softened cream cheese with a mixer on medium speed until smooth (2-3 minutes). Scrape down sides.
  4. Add sugar and vanilla extract to the cream cheese and beat until combined.
  5. Add sour cream and flour, mixing on low speed just until incorporated. Do not overmix.
  6. Beat in eggs one at a time on low speed, mixing only until the yolk disappears.
  7. Pour cheesecake batter over the crust and spread evenly.
  8. In a separate bowl, whisk together melted butter, sugar, cinnamon, flour, milk, vanilla, and salt to form a thick dough.
  9. Drop spoonfuls of the churro dough evenly over the cheesecake layer. Do not spread into a perfect layer.
  10. Bake for 35-40 minutes until edges are set and slightly golden, and the center jiggles slightly.
  11. Cool in the pan on a wire rack for at least 30 minutes.
  12. Cover and refrigerate for at least 4 hours or overnight until firm.
  13. Lift bars out of the pan, slice into squares with a sharp knife, and serve chilled.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps and curdling. Do not overmix the batter to avoid cracks. The bars must be chilled thoroughly before cutting for clean slices. Can be stored in the fridge for up to 5 days or frozen for up to 2 months.

  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 380
  • Sugar: 28
  • Sodium: 180
  • Fat: 22
  • Saturated Fat: 12
  • Carbohydrates: 42
  • Fiber: 1
  • Protein: 6

Keywords: churro cheesecake, cheesecake bars, cinnamon sugar dessert, easy dessert, make-ahead dessert, baked churros

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Find it online: https://cookiqa.com/homemade-churro-cheesecake-bars-easy-dessert/