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Churro Cheesecake Bars
Course
Dessert
Prep Time
20
minutes
Cook Time
30
minutes
Total Time
50
minutes
Servings
16
Author
Quinn Caudill
Ingredients
Churro Dough:
1 1/2
cup
water
3/4
cups
unsalted butter, about
1 1/2 sticks
3
tbsp.
light brown sugar
1/2
tsp.
coarse salt
1 1/2
cup
all-purpose flour,
I suggest King Arthur
3
large eggs
1
tsp.
vanilla
Cinnamon Sugar Mixture: / divided
1/3
cup
sugar
1 1/2
tsp.
ground cinnamon
Cream Cheese Filling:
2
(8 oz)
pkgs light cream cheese
1
egg
1
tsp.
vanilla Rodelle
1/2
cup
sugar
Instructions
Preheat oven to 425°F.
Line 9 x 13 baking dish with parchment paper. Cut to fit, but allow paper to overhang the edges of the dish.
Churro Dough:
In a medium saucepan, over medium high heat, stir 1 1/2 cups water with brown sugar, butter and salt.
Stir until butter is melted and the mixture comes to a boil.
Remove from heat and slowly add flour, stirring constantly with a wooden spoon.
Mash until all flour is incorporated.
Place mixture into mixing bowl.
Mix on low-speed with mixer fitted with a paddle attachment.
Add vanilla and eggs, one at a time, until smooth dough forms.
Cinnamon Sugar Mix:
Combine sugar and cinnamon until well blended
(TIP: Double recipe and store extra in air tight container to use for cinnamon toast or to shake on
french toast
)
Cream Cheese Filling:
In large bowl beat cream cheese until smooth.
Add egg, 1/2 cup sugar and vanilla and beat until creamy and smooth.
To Assemble:
Press half of dough mixture into bottom of baking dish.
Sprinkle 2 tablespoons cinnamon-sugar mix over dough.
Spread cream cheese mixture over dough.
Place remaining dough into a piping bag fitted with a star tip.
Pipe dough over cream cheese in lines to resemble a churro.
Sprinkle with 1 tablespoon cinnamon-sugar mix.
Bake uncovered for 30 minutes
Remove from oven and allow to cool.
Chill in refrigerator for two hours before cutting.
Remove bars from pan and sprinkle with remaining cinnamon-sugar mix and cut into squares.
Recipe Notes
First published by Quinn Caudill for dadwhats4dinner.com © April 2016