Cinnamon Sugar Churro Cheesecake Squares

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 8-ounce package cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• Optional: chocolate drizzle for garnish

Steps

1. 1 Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper.
2. 2 Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the prepared pan.
3. 3 Bake crust for 10 minutes. Let cool while preparing filling.
4. 4 Beat cream cheese, 1/2 cup sugar, and vanilla until smooth. Add egg and salt; mix well.
5. 5 Whisk in heavy cream until combined. Pour over cooled crust.
6. 6 Bake for 25-30 minutes or until set. Cool completely.
7. 7 Combine 1/4 cup sugar and cinnamon. Brush tops with melted butter and sprinkle with cinnamon sugar.
8. 8 Refrigerate for at least 2 hours before cutting into squares.

Equipment

• 9x9-inch baking pan
• mixer
• parchment paper

Variations

• Add a layer of dulce de leche between the crust and filling.
• Top with a drizzle of dark chocolate for extra decadence.

Substitutions

• Use almond flour for a gluten-free crust.
• Substitute coconut oil for butter to make it vegan-friendly.

Pairings

• Serve alongside a fresh berry compote.
• Offer with a side of caramel sauce for dipping.

Nutrition

Tips

• For best results, use room temperature cream cheese.
• Chill the cheesecake squares thoroughly before slicing for clean cuts.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Let squares come to room temperature before serving.

Freezing: Freeze wrapped squares for up to 1 month. Thaw in the refrigerator overnight before serving.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a hot cup of coffee or tea.

FAQ