Combining the creamy richness of cheesecake with the warm, cinnamon-sugar flavors of churros, this easy dessert bar recipe is a crowd-pleaser for any occasion.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
1 teaspoon ground cinnamon
16 oz cream cheese, softened
¾ cup granulated sugar
½ cup sour cream
2 large eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ cup granulated sugar
1 tablespoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix together the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon until well combined.
Press the mixture firmly into the bottom of a 9x9-inch baking pan. Bake for 10 minutes or until slightly golden. Remove from the oven and let it cool completely.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and sour cream; mix until well blended.
Add the eggs one at a time, mixing on low speed after each addition. Then, add the vanilla extract and ground cinnamon, mixing until just combined.
Once the crust has cooled, pour the cheesecake filling over the crust and spread it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the edges are set, and the center has a slight jiggle.
While the cheesecake is baking, mix together the granulated sugar and ground cinnamon in a small bowl.
Once the cheesecake is done, remove it from the oven and let it cool for about 10 minutes. Then, sprinkle the cinnamon sugar topping evenly over the top.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours or until fully set.
