Churros Cheesecake Bars. With a Shortbread Crust, a layer of Cheesecake and a Cinnamon Sugar Topping, These Mexican Cheesecake Bars are killer. K-I-L-L-E-R
Not a lot of desserts come out of this meat and potato kitchen here on the Ranch. But due to a planned 4th of July kabob-athon party that included two of my favorite six and eight year old boys, I thought it wise to have a kid type dessert on the menu.
I’ve had this recipe pinned to make for quite some time, compliments of Holly over at A Baker’s House. Have you ever paid her blog a visit? Holly lives right here in Denver and is a very confident baker. Great site that would behoove you to subscribe to. And thank you Holly for this recipe.
With my love for Mexican food, you bet I’ve had my share of bites of Churros. A fried dough pastry with cinnamon and sugar which is just a little too sweet for my taste. But take that flavor combination and add cream cheese and a shortcake crust and WOW. You’ve got a churros cheesecake dessert. And it brought back memories of all that cinnamon toast that I gobbled down as a kid.
I also made these in anticipation to our recent trip to the Steamboat Springs area. I thought I’d save out a couple of these for the road.
These were a big hit! The shortbread crust is a perfect to tame the sweetness of the other ingredients. They are creamy, super easy and super addictive.
Recipe For Churros Cheesecake Bars
I hope you give these Churros Cheesecake Bars a try and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with this recipe.
And if you have a favorite churros cheesecake style recipe, let me know, I’d love to give it a try.
And if you’re looking for more Mexican dessert ideas, you won’t want to miss my Cream Cheese Flan Recipe.
- Base:
- 1 1/2 cups butter
- 2 1/2 cups flour
- 1 cup sugar
- 2 Tablespoons cornstarch
- Cheesecake:
- 2 packages cream cheese softened, 8oz each
- 1 egg
- 1 tsp vanilla
- 1/2 cup sugar
- Cinnamon Sugar:
- 1/2 cup sugar
- 2 Tbsp ground cinnamon
- Preheat the oven to 325 degrees F. Line a 9 by 13 pan with parchment.
- In a food processor combine the 1 1/2 cups butter, 2 1/2 cups flower, 1 cup sugar and 2 Tablespoons cornstarch. Pulse until the dough comes together nearly in a ball. Press the dough into the prepared pan and bake for 25 minute or until the edges just begin to brown. Remove from the oven and let cool for 5-10 minutes.
- Mix the cinnamon sugar in a small bowl. Use about half of the mixture to top the shortbread. The shortbread will not be cooled yet-- that is fine and even helpful because the cinnamon sugar layer will melt into it and adhere more easily. Set the remaining cinnamon-sugar mixture aside.
- Now create the cheesecake layer: with an electric mixer or a stand mixer, beat the cream cheese and sugar until smooth then add in the egg and vanilla. Make sure your egg is at room temperature before adding or else your mixture will break apart and appear to curdle. Pour the smooth cheesecake mixture into the pan. It may be easier to scoop out the mixture and to place small lumps of it over the pan then use a spatula to even out the layer. Top the bars with the remaining cinnamon sugar to completely cover the cheesecake layer.
- Bake at 325 for 35-40 minutes. Let cool completely then refrigerate before cutting and serving.
Looking for More Mexican themed dessert ideas? How about this one:
Mexican Pepita Chocolate Cake
Churros Cheesecake Bars … They’re what’s for Dessert.
Vickie says
July 10, 2016 at 9:52 amYum! I love keeping a recipe like this for when the grands come.
Debra says
July 10, 2016 at 10:52 amWe were just commenting last night that we needed to end our date night at our favorite and authentic Mexican bakery where we LOVE their filled churros. Definitely pinning this!
Adam J. Holland says
July 10, 2016 at 5:47 pmSomeone at the office makes something similar to this every time we have a potluck. I can vouch for their addictiveness (is that a word?) which is why I will NOT be bookmarking this. Yes, they are that good. And I’m that bad. Hope all is well on the Ranch.
Robyn says
July 11, 2016 at 8:08 amThese look amazing. Probably not on my diet but for a cheat day. Your talk of Colorado and Steamboat are really tempting as I sit in 95 degree heat with full humidity! :/
Linda@ThereandBackAgainFood says
July 11, 2016 at 11:24 amI love anything cinnamon, and these look tasty! Can’t wait to give them a try.
John/Kitchen Riffs says
July 13, 2016 at 8:42 amVery clever recipe! Love the combo of flavors, textures. And I can never resist cinnamon! Thanks for this.
Lea Ann Brown says
July 22, 2016 at 9:31 amThat’s something I didn’t mention – the textures are great in this one.
Susan says
July 13, 2016 at 3:27 pmThey look like they’d be addictive, Lea Ann 🙂 What a great idea!
Lea Ann Brown says
July 22, 2016 at 9:31 amThanks Susan
cheri says
July 13, 2016 at 4:45 pmThese are fabulous Lea Ann, I can see why they were a big hit. Love the shortbread crust.
Lea Ann Brown says
July 22, 2016 at 9:31 amThat’s what drew me to this recipe – the shortbread crust, and of course that cream cheese. Cuts down on all that sweet.
Abbe@This is How I Cook says
July 13, 2016 at 9:36 pmYes, please! And thanks to Holly and you, I now have something to make for a friend who loves cinnamon sugar!
Lea Ann Brown says
July 22, 2016 at 9:29 amYour friend will love this one.
Heather says
July 16, 2016 at 11:54 amThese look soo good! I love anything cinnamon and sugar! Reminds me cinnamon toast as a kid!
Lea Ann Brown says
July 22, 2016 at 9:29 amI ate the heck out of cinnamon toast as a kid. And yes, this reminds me of that. I had to save a little of that cinnamon sugar out to make some.
Karen Harris says
July 28, 2016 at 7:16 amI’m a big fan of the Pillsbury crescent roll sopapilla cheesecake thing. This looks like something similar only kicked up a few notches. Can’t wait to try them. Pretty photo.
Sharon says
December 19, 2016 at 2:27 pmWould it be best if the butter is room temp or cold?
Kristen says
January 24, 2017 at 12:11 pmJust made these- AMAZING!!! Love the shortbread base.