Churro Cheesecake Bars Recipe
Cuisine: Mexican
Cooking Style: Baking
Category: Dessert
Ingredients:
For the churro crust:
– 1 cup all-purpose flour
– 1/2 cup unsalted butter
– 1/4 cup water
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
For the cheesecake filling:
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 eggs
– 1 teaspoon vanilla extract
– 1/4 cup sour cream
For the cinnamon sugar topping:
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
Instructions:
1. Preheat your oven to 350°F (180°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. To make the churro crust, in a medium saucepan, combine the butter, water, sugar, salt, and vanilla extract. Bring to a boil over medium heat, stirring constantly. Once the mixture comes to a boil, remove from heat and stir in the flour until well combined and a dough forms.
3. Press the churro dough into the bottom of the prepared baking pan in an even layer. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown.
4. While the crust is baking, prepare the cheesecake filling. In a mixing bowl, beat the cream cheese and sugar until smooth. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
5. Pour the cheesecake filling over the baked churro crust and spread it out evenly. Return the pan to the oven and bake for an additional 25-30 minutes, or until the cheesecake is set.
6. In a small bowl, mix together the granulated sugar and ground cinnamon for the topping. Sprinkle the cinnamon sugar mixture over the hot cheesecake layer.
7. Allow the churro cheesecake bars to cool in the pan at room temperature before transferring to the refrigerator to chill for at least 2 hours.
8. Once chilled, use the parchment paper overhang to lift the bars out of the pan and onto a cutting board. Cut into squares and serve.
Cooking Tips:
– Make sure the cream cheese is softened to room temperature for a smooth cheesecake filling.
– Be careful not to overmix the cheesecake batter to prevent cracking on the surface.
– For an extra indulgent touch, drizzle melted chocolate over the bars before serving.
Allergen Information:
Contains dairy, eggs, and wheat.
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Chill Time: 2 hours
Servings: 12 bars
Enjoy these delicious Churro Cheesecake Bars, a sweet and decadent twist on traditional Mexican flavors!
Ingredients
For the churro crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the cinnamon sugar topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Method
1. Preheat your oven to 350°F (180°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. To make the churro crust, in a medium saucepan, combine the butter, water, sugar, salt, and vanilla extract. Bring to a boil over medium heat, stirring constantly. Once the mixture comes to a boil, remove from heat and stir in the flour until well combined and a dough forms.
3. Press the churro dough into the bottom of the prepared baking pan in an even layer. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown.
4. While the crust is baking, prepare the cheesecake filling. In a mixing bowl, beat the cream cheese and sugar until smooth. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
5. Pour the cheesecake filling over the baked churro crust and spread it out evenly. Return the pan to the oven and bake for an additional 25-30 minutes, or until the cheesecake is set.
6. In a small bowl, mix together the granulated sugar and ground cinnamon for the topping. Sprinkle the cinnamon sugar mixture over the hot cheesecake layer.
7. Allow the churro cheesecake bars to cool in the pan at room temperature before transferring to the refrigerator to chill for at least 2 hours.
8. Once chilled, use the parchment paper overhang to lift the bars out of the pan and onto a cutting board. Cut into squares and serve.
Cooking
Tips
- Make sure the cream cheese is softened to room temperature for a smooth cheesecake filling.
- Be careful not to overmix the cheesecake batter to prevent cracking on the surface.
- For an extra indulgent touch, drizzle melted chocolate over the bars before serving.
Allergen Information:
Contains dairy, eggs, and wheat.
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Chill Time: 2 hours
Servings: 12 bars
Enjoy these delicious Churro Cheesecake Bars, a sweet and decadent twist on traditional Mexican flavors!
Allergen Information
Gluten, Dairy, Eggs
⚠️ Important Safety Notice: Cook and bake at your own risk. Some elements of this recipe have been enhanced using AI and may not have been tested in a real kitchen. Always supervise children during cooking activities. Ensure all food is properly cooked to safe internal temperatures. Check for allergens and dietary restrictions. We hold no liability for any adverse effects resulting from the preparation or consumption of this recipe.