Description
There’s something magical about the first bite of these Cinnamon Churro Cheesecake Bars—the golden cinnamon-sugar topping crackles lightly, giving way to the rich creaminess of cheesecake beneath. It’s like bringing together the best parts of a churro stand at the fair and a bakery-fresh cheesecake in one comforting square. I made a batch of these for my family last weekend, and let’s just say… not a single crumb was left by morning.
If cinnamon sugar takes you back to childhood breakfasts or cozy autumn afternoons, this recipe might become your new favorite.
Ingredients
For the Crust:
1 cup graham cracker crumbs
4 tbsp melted butter
1/4 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:
1/4 cup sugar
2 tsp cinnamon
Directions
1. Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, stir together graham cracker crumbs, melted butter, sugar, and cinnamon until the mixture resembles wet sand. Press firmly into the bottom of a greased baking dish to form a sturdy crust.
2. Make the Cheesecake Filling
Beat softened cream cheese and sugar until creamy and smooth. Add vanilla extract and eggs, mixing until fully combined. Pour the filling over the crust, spreading evenly with a spatula.
3. Add the Cinnamon Sugar Topping
In a small bowl, mix sugar and cinnamon. Sprinkle the mixture generously over the cheesecake layer—it will create that classic churro-like crunch when baked.
4. Bake
Place the dish in the oven and bake for 25–30 minutes, or until the cheesecake is set but still slightly jiggly in the center. Remove from the oven and allow it to cool to room temperature. Refrigerate for at least 2 hours to help the bars firm up and develop their flavors.
5. Serve
Slice into squares or rectangles, and serve chilled. Each bar is a little moment of indulgence: creamy, sweet, and kissed with cinnamon.
Whenever I serve these, they disappear fast—something about that cinnamon sugar topping just makes people’s eyes light up. Does this remind you of warm churros at the fair, or maybe a special dessert your grandma used to make?
Step-by-Step Guide
Follow these detailed instructions for perfect bars every time. First, ensure all ingredients, especially the cream cheese, are at room temperature for a smooth filling. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper, leaving an overhang on two sides for easy removal. For the crust, combine the graham cracker crumbs, 1/4 cup sugar, 1 tsp cinnamon, and melted butter. Press this mixture very firmly and evenly into the bottom of the prepared pan. Pre-bake the crust for 8 minutes, then let it cool slightly while you make the filling. For the filling, beat the softened cream cheese with 1 cup sugar on medium speed for 2 full minutes until completely smooth. Scrape down the bowl. Add the vanilla, then the eggs one at a time, mixing on low just until each is incorporated. Over-beating incorporates too much air. Pour the filling over the crust and gently tap the pan to release air bubbles. Mix the topping’s 1/4 cup sugar and 2 tsp cinnamon and sprinkle it evenly over the surface. Bake for 25-30 minutes until the edges are set but the center has a slight jiggle. Cool completely at room temperature, then chill for at least 4 hours, or ideally overnight, before slicing.
Serving Suggestions
These bars are delightful on their own, but a few accompaniments elevate them. Serve each square with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a drizzle, warm some dulce de leche or caramel sauce. A dusting of extra cinnamon sugar right before serving adds visual appeal and crunch. They pair perfectly with a strong cup of coffee or a glass of cold milk.
How-to Summary
In short: Make a buttery graham-cinnamon crust and pre-bake. Beat cream cheese, sugar, vanilla, and eggs for the filling. Pour over crust, top with cinnamon sugar, and bake until set with a jiggly center. Cool completely, then chill thoroughly before slicing into bars.
Frequently Asked Questions
Can I use a different crust? Yes. Crushed cinnamon cookies, biscoff, or even vanilla wafers make excellent alternatives to graham crackers.
Why did my cheesecake crack? Cracking is often caused by over-baking or a sudden temperature change. Ensure you bake until just set and allow the bars to cool gradually in the turned-off oven with the door slightly ajar if needed.
How long do they keep in the fridge? Stored in an airtight container, they will stay fresh for up to 5 days. The crust may soften slightly over time.
Can I freeze these bars? Absolutely. Freeze them on a parchment-lined tray until solid, then transfer to a freezer bag. Thaw overnight in the refrigerator before serving.
My topping sank into the filling. What happened? This occurs if the filling is too thin or the topping is applied too heavily. Ensure your filling is thick and creamy before adding the topping, and sprinkle it lightly and evenly.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy filling.
- Over-mixing the filling after adding eggs, which incorporates too much air and can cause cracking.
- Under-baking or over-baking; the center should be slightly jiggly, not liquid nor completely firm.
- Slicing before fully chilled, resulting in messy bars that haven’t set.
- Pressing the crust unevenly, leading to some bars having a thick, hard base and others a thin, crumbly one.
Conclusion
These Cinnamon Churro Cheesecake Bars are a triumph of texture and flavor, masterfully combining nostalgic spice with luxurious creaminess. By following the detailed steps and avoiding common pitfalls, you can reliably create a stunning dessert that impresses at any gathering. The magic truly is in that contrast—the crisp, sugary topping against the velvety cheesecake. We hope this recipe becomes a cherished, crowd-pleasing favorite in your home kitchen.