Description
Delight in these luscious Cinnamon Churro Cheesecake Bars, combining the warm flavors of cinnamon and sugar with a creamy cheesecake filling on a buttery graham cracker crust. Perfectly spiced and chilled to perfection, these bars make an irresistible treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 4 tbsp melted butter
- 1/4 cup sugar
- 1 tsp cinnamon
Filling
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
Topping
- 1/4 cup sugar
- 2 tsp cinnamon
Instructions
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, 1/4 cup sugar, and 1 teaspoon cinnamon until the mixture resembles wet sand and holds together when pressed.
- Form the crust: Press the crumb mixture firmly and evenly into the bottom of an 8×8-inch baking dish to create a solid crust layer.
- Preheat the oven: Set your oven to 325°F (163°C) to prepare for baking the cheesecake bars.
- Make the filling base: In a large mixing bowl, beat the softened cream cheese and 1 cup sugar together until smooth and creamy using a hand mixer or stand mixer on medium speed.
- Add flavorings and eggs: Mix in the vanilla extract and then add the eggs one at a time, blending just until combined to avoid over-mixing which can cause cracks.
- Assemble the filling: Pour the cream cheese filling evenly over the prepared graham cracker crust and spread it out smoothly with a spatula.
- Create the topping mixture: In a small bowl, combine 1/4 cup sugar and 2 teaspoons cinnamon until evenly mixed.
- Sprinkle the topping: Evenly sprinkle the cinnamon-sugar mixture over the top of the cheesecake filling, mimicking the signature churro coating.
- Bake the bars: Place the baking dish in the preheated oven and bake for approximately 30 minutes or until the edges are set but the center still slightly jiggles when shaken gently.
- Cool the bars: Remove the cheesecake bars from the oven and let them cool completely at room temperature to prevent condensation from making the topping soggy.
- Refrigerate: Chill the bars in the refrigerator for at least 2 hours to help the cheesecake set fully and improve texture for slicing.
- Softened cream cheese note: Ensure the cream cheese is softened before mixing to create a smooth and lump-free cheesecake filling.
- Chilling for clean cuts: Allow the bars to chill thoroughly before slicing; this will help achieve neat, clean slices without crumbling.
Notes
- You can substitute graham cracker crumbs with digestive biscuits or similar cookies for the crust.
- Do not over-mix the filling after adding eggs to prevent a dense or cracked cheesecake texture.
- For easier slicing, run a knife under hot water, dry it off, and then cut the bars.
- Store leftover cheesecake bars covered in the refrigerator for up to 5 days.
- These bars freeze well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
