Ah, now we’re talking Churro Cheesecake Bars—a dreamy mashup of cinnamon-sugar churros and creamy cheesecake! Here’s a solid recipe:
Ingredients
For the crust & churro topping:
- 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
- ½ cup butter, melted
- ¼ cup sugar
- 1 tsp cinnamon
For the cheesecake filling:
- 16 oz (450 g) cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp cinnamon
For topping:
- 2–3 tbsp butter, melted
- ¼ cup sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- Make the crust:
- Mix graham cracker crumbs, sugar, cinnamon, and melted butter.
- Press about 2/3 of the mixture into the bottom of the pan.
- Make cheesecake filling:
- Beat cream cheese until smooth. Add sugar, eggs, vanilla, and cinnamon, mixing until creamy.
- Pour over crust.
- Add topping:
- Sprinkle remaining graham mixture over the cheesecake.
- Bake:
- 25–30 minutes, until the center is set but still slightly jiggly.
- Churro topping (optional extra):
- Mix sugar and cinnamon. Brush baked bars lightly with melted butter and sprinkle cinnamon-sugar on top while warm.
- Cool & slice:
- Let cool completely, then refrigerate at least 2 hours before slicing into bars.
These bars hit all the right notes: creamy cheesecake, buttery crust, and that cinnamon-sugar churro vibe.
If you want, I can also give a quick no-bake version that skips the oven entirely but keeps the churro flavor.
Do you want me to do that?
