Description

These churro cheesecake bars combine a crunchy cinnamon-sugar topping with a dense, tangy cheesecake layer on a graham cracker crust. They are an easy, make-ahead holiday dessert that requires no frying.

Ingredients

Scale

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
½ teaspoon cinnamon
24 ounces full-fat brick cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons heavy cream
¼ teaspoon ground nutmeg
½ cup granulated sugar (for topping)
2 teaspoons ground cinnamon (for topping)
3 tablespoons unsalted butter, melted (for topping)
Flaky sea salt, optional for serving

Instructions

Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides, and grease the parchment.
In a small bowl, mix graham cracker crumbs, 6 tablespoons melted butter, 2 tablespoons sugar, and ½ teaspoon cinnamon until it resembles wet sand. Press firmly into the bottom of the prepared pan and set aside.
In a large bowl, beat the cream cheese on medium speed until smooth (2-3 minutes). Add 1 cup sugar and beat until combined.
Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
Add vanilla, heavy cream, and nutmeg. Mix briefly until smooth. Pour over the crust and spread evenly.
In a small bowl, mix ½ cup sugar and 2 teaspoons cinnamon. Drizzle 3 tablespoons melted butter over this mixture and stir until it resembles wet sand. Sprinkle evenly over the cheesecake batter.
Bake for 35-40 minutes until edges are set and the center is slightly jiggly. Tent with foil if the top browns too quickly after 20 minutes.
Turn off the oven and crack the door open. Let bars cool in the oven for 1 hour to prevent cracking.
Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours, preferably overnight, before cutting into squares.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps and curdling. Do not overmix the eggs to avoid air bubbles that cause cracking. The gradual cool-down in the turned-off oven is crucial for a smooth top. Store in an airtight container in the fridge for up to 5 days. Can be frozen individually for up to 3 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 24
Sodium: 180
Fat: 16
Saturated Fat: 9
Carbohydrates: 32
Fiber: 1
Protein: 5

Keywords: churro cheesecake bars, holiday dessert, cinnamon sugar, cheesecake bars, easy dessert, make-ahead dessert, christmas baking