These Churro Cheesecake Bars are a heavenly mashup of two beloved desserts. Flaky, cinnamon-sugar-coated pastry meets creamy cheesecake for a dessert that’s crisp on the outside, creamy on the inside, and impossible to resist. Finished with a rich chocolate ganache and a hint of nostalgia, they’re easy enough for beginners and guaranteed to impress.
ingredients
Dough and Topping:
Cheesecake:
Chocolate Sauce:
directions
3 hours with chilling.
Preheat oven to 350°F and spray or lightly grease a 9×13-inch pan.
Combine ½ cup of sugar with cinnamon in a small bowl and set it aside.
In a large bowl, beat together cream cheese, sour cream, sugar, vanilla and salt until smooth. Add the eggs and mix until fully incorporated.
Sprinkle half the cinnamon-sugar mix in the bottom of the pan. Cover with one puff pastry sheet.
Pour the cheesecake filling over the dough and spread evenly.
Top with the second pastry sheet, brush with melted butter or spray lightly (optional) and sprinkle remaining cinnamon-sugar on top.
Bake for 40-45 minutes, until the pastry is crispy and cooked through, and the center is mostly set.
Let it sit at room temperature, then refrigerate for at least 2–3 hours (or overnight) to fully set.
About 20 minutes before serving, place the chocolate in a small bowl. Heat the cream in a saucepan or microwave until it simmers, then pour it over the chocolate. Stir until the chocolate is fully melted and smooth. Cool until serving.
Cut the cheesecake into bars and drizzle with the chocolate sauce. Optionally top with fresh strawberries or dulce de leche.
