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Churro Cheesecake Bars Recipe Easy Homemade Dulce de Leche Drizzle

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Irresistible churro cheesecake bars with a cinnamon-sugar crunchy crust, creamy cheesecake layer, and a luscious dulce de leche drizzle. Easy to make and perfect for any gathering.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 tablespoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, melted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 16 oz (450g) cream cheese, softened
  • ⅔ cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) sour cream
  • ½ cup (160g) dulce de leche
  • Optional: pinch of sea salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch pan lightly with butter or line it with parchment paper.
  2. In a medium bowl, whisk together flour, sugar, cinnamon, baking powder, and salt. Pour in melted butter, egg, and vanilla. Stir until combined; dough will be slightly crumbly but should hold when pressed.
  3. Press half of the churro crust mixture firmly into the bottom of the pan.
  4. In a large bowl, beat softened cream cheese and sugar on medium speed until smooth and creamy (2-3 minutes). Add eggs one at a time, mixing just until combined. Stir in vanilla and sour cream until smooth. Avoid overmixing.
  5. Pour the cheesecake layer evenly over the pressed crust.
  6. Sprinkle the remaining churro crust mixture over the cheesecake layer.
  7. Bake for 40-45 minutes until edges are set but center jiggles slightly. A toothpick may come out with a few moist crumbs.
  8. Cool bars completely on a wire rack, then refrigerate at least 3 hours or overnight.
  9. Warm dulce de leche slightly (about 15 seconds in microwave) to drizzle over chilled bars. Add a pinch of sea salt if desired.
  10. Cut into squares using a sharp knife dipped in hot water and wiped dry between cuts.

Notes

Use room temperature ingredients to avoid lumps and cracks. Don’t overmix cheesecake batter. Press crust firmly for sturdy base. Cover with foil if top browns too fast. Warm dulce de leche before drizzling. For gluten-free, substitute almond flour. For dairy-free, use dairy-free cream cheese and coconut milk yogurt.

Nutrition

Keywords: churro cheesecake bars, dulce de leche drizzle, easy dessert, cinnamon sugar crust, cheesecake bars, homemade dessert

Find it online: https://evabake.com/churro-cheesecake-bars-recipe-easy-homemade-dulce-de-leche-drizzle/