Description

A crowd-pleasing dessert combining a crispy, cinnamon-sugar churro crust with a rich, creamy cheesecake filling. These bars are easy to make, require no frying, and are perfect for parties.

Ingredients

Scale

1 cup (120g) all-purpose flour
1/4 cup (50g) granulated sugar
1/2 cup (115g) unsalted butter, cold and cubed
1 teaspoon ground cinnamon
1/4 teaspoon salt
16 oz (450g) full-fat cream cheese, softened
3/4 cup (150g) granulated sugar
1/2 cup (120ml) heavy cream
3 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons cornstarch
2 tablespoons granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)
1 tablespoon butter, melted (for topping)

Instructions

Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly.
In a medium bowl, combine flour, 1/4 cup sugar, cinnamon, and salt. Cut in the cold cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden.
Remove from oven and brush the hot crust lightly with melted butter. Sprinkle with the topping mixture (2 tablespoons sugar mixed with 1 teaspoon cinnamon). Set aside.
In a large bowl, beat softened cream cheese and 3/4 cup sugar until smooth and creamy (2-3 minutes).
Add heavy cream and vanilla extract, mixing until combined. Add cornstarch and mix again.
Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Bake for 45-50 minutes until edges are set and the center is slightly jiggly but not liquid.
Cool in the pan on a wire rack for 1 hour, then refrigerate for at least 2 hours (preferably overnight) until completely set.
Use the parchment overhang to lift bars out of the pan. Slice into 12-16 squares and serve at room temperature.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracking. The crust must be packed tightly to prevent a soggy bottom. For clean cuts, use a sharp knife dipped in hot water and wiped dry between slices.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 320
Sugar: 28
Sodium: 180
Fat: 18
Saturated Fat: 11
Carbohydrates: 38
Fiber: 1
Protein: 5

Keywords: churro cheesecake bars, party dessert, easy cheesecake, churro recipe, make ahead dessert, cinnamon sugar bars