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Delicious Churro Cheesecake Bars Recipe Easy Homemade Dulce de Leche Swirl

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These churro cheesecake bars combine a cinnamon-sugar crust with a creamy cheesecake layer and a luscious dulce de leche swirl, creating a fun and flavorful dessert perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, melted
  • 1 tablespoon sugar (for cinnamon sugar topping)
  • 1 teaspoon cinnamon (for cinnamon sugar topping)
  • 16 ounces cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • ½ cup dulce de leche

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9 inch pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and 1 teaspoon cinnamon. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan.
  3. Bake the crust for 8 minutes, then remove and let cool slightly.
  4. In a large bowl, beat softened cream cheese until smooth using an electric mixer on medium speed. Gradually add ⅔ cup sugar and beat until fluffy.
  5. Add eggs one at a time, beating fully after each addition. Mix in vanilla extract and sour cream until smooth, being careful not to overmix.
  6. Pour the cheesecake filling over the cooled crust, spreading evenly.
  7. Drop spoonfuls of dulce de leche across the surface.
  8. Using a toothpick or skewer, gently swirl the dulce de leche into the cheesecake layer to create marbled patterns.
  9. Bake for 40-45 minutes, until edges are set and center jiggles slightly.
  10. Cool completely on a wire rack for about an hour, then refrigerate for at least 4 hours or overnight.
  11. Before serving, sprinkle the top with the reserved cinnamon sugar mixture (1 tablespoon sugar + 1 teaspoon cinnamon). Cut into squares using a sharp knife wiped clean between cuts.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Pre-bake the crust to keep it crisp. Warm dulce de leche slightly for easier swirling. Avoid opening the oven door during baking to prevent cracks. Chill bars thoroughly before cutting for neat edges. For gluten-free, substitute almond flour for graham cracker crumbs. For dairy-free, use coconut cream and plant-based butter.

Nutrition

Keywords: churro cheesecake bars, dulce de leche swirl, cinnamon sugar crust, easy cheesecake bars, homemade dessert, churro dessert, creamy cheesecake, quick dessert

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