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Baked Churro Cheesecake Bars

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These baked churro cheesecake bars feature a crispy cinnamon-sugar crust with a creamy cheesecake filling and a luscious dulce de leche swirl, making for an indulgent yet effortless dessert.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • 16 ounces (450g) cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ½ cup dulce de leche
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and 1 teaspoon cinnamon. Stir in melted butter until mixture resembles wet sand. Press firmly into the bottom of the pan to form an even ¼ inch thick crust. Bake for 8 minutes, then remove and let cool slightly.
  3. Beat softened cream cheese on medium speed until smooth. Gradually add ⅔ cup sugar and mix until combined. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until fully incorporated.
  4. Pour half of the cheesecake batter over the crust and spread evenly. Drop dollops of half the dulce de leche over the batter. Pour remaining cheesecake batter on top, then add remaining dulce de leche in dollops. Gently swirl with a butter knife or skewer to create a marbled effect.
  5. Mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle evenly over the top.
  6. Bake for 40 to 45 minutes until the center is set but slightly jiggly. Avoid overbaking. Let cool completely at room temperature.
  7. Refrigerate for at least 4 hours or overnight to firm up.
  8. Use parchment overhang to lift bars from pan. Cut into 12 squares with a sharp knife warmed under hot water for smooth cuts. Serve chilled or at room temperature.

Notes

Ensure cream cheese is softened to room temperature for a smooth batter. Do not overmix the dulce de leche swirl to maintain marbled effect. Avoid overbaking to prevent cracks; the center should be slightly jiggly when done. Chill bars for at least 4 hours for best slicing and flavor. Use parchment paper for easy removal.

Nutrition

Keywords: churro cheesecake bars, dulce de leche swirl, baked cheesecake bars, cinnamon sugar crust, easy dessert, quick cheesecake bars

Find it online: https://cooksybite.com/baked-churro-cheesecake-bars-recipe-easy-dulce-de-leche-swirl-treats/