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Churro Cheesecake Bars

Churro cheesecake bars with a golden churro crust, dense creamy filling, and cinnamon sugar topping. Baked until just set with a slight jiggle, then chilled for clean slices and finished with cinnamon dulce de leche drizzle.
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Prep Time 25 minutes
Cook Time 35 minutes
Rest (chill) 3 hours
Total Time 4 hours
Servings: 16 servings
Course: Dessert
Cuisine: Spanish-American fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cup crushed churros or cinnamon sugar cookie crumbs
  • 0.25 cup butter, melted
  • 2 tbsp sugar
  • 1 tsp cinnamon
Filling
  • 32 oz cream cheese, softened
  • 1 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
  • 2 tbsp cinnamon
Topping
  • 2 tbsp cinnamon
  • 3 tbsp sugar
  • 2 tbsp butter, melted
Cinnamon Sugar Sauce
  • 0.5 cup dulce de leche
  • 2 tbsp cinnamon

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prepare oven and crust
  1. Preheat oven to 325°F, and place a rack in the middle position for even baking.
  2. Mix crushed churros, melted butter, sugar, and cinnamon until the crumbs look evenly coated, then press firmly into a greased 9x13 baking dish so it forms a tight layer.
Make filling and bake
  1. Beat softened cream cheese and sugar until smooth and creamy, then add eggs one at a time, beating well after each so the batter stays silky.
  2. Stir in vanilla extract, sour cream, and cinnamon, then pour the filling over the crust and spread gently to level it.
  3. Bake for 30-35 minutes at 325°F until the cheesecake is set around the edges but still slightly jiggly in the center, looking almost firm with a soft wobble.
Top, cool, and chill
  1. Mix cinnamon, sugar, and melted butter, then sprinkle the cinnamon sugar mixture over the warm cheesecake so it lightly melts and adheres.
  2. Cool completely on the counter until the pan is no longer warm, so the topping and filling set without cracking.
  3. Refrigerate for at least 3 hours before cutting, until the bars hold their shape when lifted.
Make sauce and serve
  1. Warm dulce de leche with cinnamon until pourable, then drizzle over the chilled bars before serving so the layers are clearly visible.

Notes

For the cleanest slices, use a thin knife warmed under hot water and wipe between cuts; chill until fully firm (at least 3 hours). Store covered in the refrigerator up to 4 days. Freeze bars up to 2 months (freeze without the sauce drizzle). For a lighter option, substitute Neufchâtel for cream cheese for a slightly lower-fat cheesecake texture.