These Cinnamon Churro Cheesecake Bars bring the sweet, creamy goodness of cheesecake together with the warm, comforting flavors of churros. With a cinnamon-sugar crust, smooth cheesecake filling, and a crunchy topping, these bars are the perfect dessert for anyone who loves cinnamon and cheesecake. Whether you’re serving them at a party or treating yourself to a sweet indulgence, these bars are sure to be a hit!
Ingredients:
For the Crust:
1 cup graham cracker crumbs
4 tbsp melted butter
¼ cup sugar
1 tsp cinnamon
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup sugar
1 tsp vanilla extract
2 large eggs
For the Cinnamon Sugar Topping:
¼ cup sugar
2 tsp cinnamon
Directions:
- Prepare the Crust:
Preheat your oven to 350°F (175°C). In a medium-sized bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until everything is well incorporated. Press this mixture firmly into the bottom of a baking dish to form a uniform crust. Bake for 8 minutes to set, then remove from the oven. - Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and eggs, beating until fully combined and smooth. Pour this cheesecake mixture over the pre-baked crust, spreading it evenly to cover the entire surface. - Add the Cinnamon Sugar Topping:
In a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle the cinnamon-sugar mixture generously over the cheesecake filling, ensuring an even coating. - Bake:
Bake in the preheated oven for 25-30 minutes, or until the cheesecake is set and slightly golden on top. Allow the bars to cool completely before transferring them to the refrigerator. Refrigerate for at least 2 hours to let them firm up. - Serve:
Slice the cheesecake into bars, and enjoy the delicious combination of creamy filling and cinnamon-sugar crunch!
Tips and Variations:
Crust Variations: Try using crushed gingersnap cookies or cinnamon graham crackers for an extra boost of flavor in the crust.
Add a Layer of Chocolate: For a twist, drizzle melted chocolate over the cooled cheesecake bars or add mini chocolate chips to the filling before baking.
Make it Dairy-Free: Swap the cream cheese for a dairy-free cream cheese alternative and use non-dairy butter in the crust. You can also use a dairy-free whipped topping for serving.
Spiced Variation: Add a pinch of nutmeg or allspice to the cheesecake filling or the crust for a more complex spice flavor.
How to Store:
Store any leftover Cinnamon Churro Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the bars for up to 3 months. When ready to eat, simply thaw them in the refrigerator overnight.
FAQs:
Can I make these ahead of time?
Yes, these bars are perfect for making ahead. Prepare them the day before you plan to serve them and allow them to chill in the fridge for at least 2 hours. They can also be made up to 3 days ahead.
Can I use a different pan?
If you don’t have the exact size baking dish, you can use any similar-sized dish. Just keep in mind that baking times might vary slightly depending on the pan size.
Can I skip the cinnamon-sugar topping?
While the topping adds a great crunch and extra flavor, you can skip it if you prefer a smoother finish to the cheesecake bars.
How can I make the crust gluten-free?
To make the crust gluten-free, simply use gluten-free graham crackers or substitute the crumbs with ground oats or almond flour.
These Cinnamon Churro Cheesecake Bars are the perfect balance of creamy and crunchy, with just the right amount of cinnamon-sugar goodness. Whether you’re looking for a fun twist on traditional cheesecake or simply love churros, these bars will be your new favorite treat!