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Irresistible Churro Cheesecake Bars Recipe with Easy Dulce de Leche Drizzle

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These churro cheesecake bars combine a crispy cinnamon-sugar crust with a creamy cheesecake center, topped with a rich dulce de leche drizzle. Perfect for gatherings or a comforting treat, they balance sweet and spicy flavors with a luscious caramel finish.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 16 ounces (450 g) cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream
  • ½ cup dulce de leche
  • 1 tablespoon heavy cream or milk

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center to ensure even baking.
  2. In a medium bowl, whisk together 1 ½ cups flour, ½ cup sugar, 1 tablespoon cinnamon, and ½ teaspoon salt. Pour in the melted butter and stir until combined into a crumbly dough.
  3. Press half the crust mixture into the bottom of your prepared 9×9-inch pan, packing it firmly and evenly.
  4. In a large bowl, beat the softened cream cheese and ⅔ cup sugar on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides.
  5. Add eggs one at a time, mixing just until combined after each. Stir in vanilla extract and sour cream until just incorporated.
  6. Pour the cheesecake filling evenly over the crust in the pan and smooth the top gently.
  7. Crumble the remaining crust mixture over the cheesecake layer. Sprinkle the reserved 2 tablespoons sugar mixed with 1 teaspoon cinnamon evenly on top.
  8. Bake for 40-45 minutes, or until edges are set and lightly golden but the center still jiggles slightly. A toothpick near the edge should come out clean.
  9. Remove from oven and cool completely on a wire rack. Refrigerate for at least 3 hours or overnight to set fully.
  10. Warm dulce de leche gently with heavy cream until pourable. Stir to combine.
  11. Cut chilled bars into squares and drizzle dulce de leche over each before serving.

Notes

Do not overmix the cheesecake filling to avoid cracks. Use softened cream cheese at room temperature for smooth texture. Press crust firmly for sturdy base and topping. Chill bars overnight for best slicing results. Warm dulce de leche with cream to thin before drizzling. For gluten-free, substitute almond and coconut flour; for dairy-free, use plant-based alternatives.

Nutrition

Keywords: churro cheesecake bars, dulce de leche drizzle, cinnamon sugar crust, creamy cheesecake, easy dessert, crowd-pleaser, quick dessert, potluck dessert

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