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Churro Cheesecake Bars

Churro cheesecake bars with a golden cinnamon-sugar churro crust and a dense, creamy filling. Baked until set but still slightly jiggly, then finished with cinnamon sugar topping and a warm dulce de leche drizzle.
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Prep Time 25 minutes
Cook Time 35 minutes
Rest time 3 hours
Total Time 4 hours
Servings: 16 servings
Course: Dessert
Cuisine: Spanish-American fusion
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cup crushed churros or cinnamon sugar cookie crumbs
  • 0.25 cup butter, melted
  • 2 tbsp sugar
  • 1 tsp cinnamon
Filling
  • 32 oz cream cheese, softened
  • 1 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
  • 2 tbsp cinnamon
Topping
  • 2 tbsp cinnamon
  • 3 tbsp sugar
  • 2 tbsp butter, melted
Cinnamon Sugar Sauce
  • 0.5 cup dulce de leche
  • 2 tbsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep the oven and crust
  1. Preheat the oven to 325°F. Grease a 9x13 baking dish and set it aside.
  2. Mix crushed churros (or cinnamon sugar cookie crumbs), melted butter, sugar, and cinnamon until evenly combined. Press the mixture firmly into the bottom of the greased baking dish.
Make the cheesecake filling
  1. Beat softened cream cheese and sugar until creamy. This should look smooth and well blended with no visible lumps.
  2. Add eggs one at a time, beating well after each addition. Keep mixing just until the batter looks uniform.
  3. Stir in vanilla extract, sour cream, and cinnamon. Mix until the batter is consistent in color and texture.
  4. Pour the filling over the pressed crust. Spread it evenly to the edges for a clean bar shape.
Bake and add the cinnamon sugar topping
  1. Bake at 325°F for 30-35 minutes, until the cheesecake is set but still slightly jiggly in the center. The edges should look set while the middle gently wobbles.
  2. Mix cinnamon, sugar, and melted butter. Sprinkle the cinnamon sugar topping over the warm cheesecake so it clings and forms a lightly toasted layer.
  3. Cool completely at room temperature. The surface should firm up and the topping should look settled.
Chill, slice, and serve
  1. Refrigerate for at least 3 hours before cutting. Chill until the bars slice cleanly with defined layers.
  2. Warm dulce de leche with cinnamon until pourable. Drizzle over bars before serving for cinnamon swirl ribbons and a glossy finish.

Notes

For the cleanest bars, chill until fully firm, then wipe your knife between cuts to prevent smearing. Store covered in the refrigerator for up to 4 days; freeze bars (tightly wrapped) for up to 2 months and thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese in the same amount for a slightly less rich texture.