For these Mexican national holidays, we wanted to prepare something different but with lots of Mexican flavor: these churro cheesecake bars. This recipe is a delicious fusion that has become very popular, and we thought it was perfect for this season. It combines the best of both worlds: the classic flavor of a churro with the creamy texture of a good cheesecake.
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And cheesecakes are something we love. They were also one of the first things we started baking when we began making desserts at home. Sowe have a special place in our hearts for cheesecakes.
Churros are a classic Mexican street food: crispy, sugary, with that touch of cinnamon that warms your soul. They are something that reminds almost all of us of our city, our childhood, our Mexico.
So we wanted to pay tribute to them with a slightly more creative version. This dessert does not contain churros as such, but we use puff pastry with sugar and cinnamon, which when baked becomes golden brown, crispy, and with that characteristic flavor reminiscent of traditional churros.
Inside, the cheesecake provides a smooth, creamy, and slightly acid texture that contrasts perfectly with the crunchy base and the idea of a churro. It’s a combination that may sound unusual, but it really works wonders.
Each spoonful strikes that perfect balance between classic and unexpected. It’s also an ideal choice if you want to serve something special without too much of the hassle. It doesn’t call for any weird ingredients and can actually me made in advance. You can also decorate it with a little cajeta, condensed milk, or even fresh fruit if you want to give it a more original twist and a little extra freshness and color.
This churro cheesecake is perfect for sharing with family and friends during the month of September, ideal for ending this season on a high note, but it’s also one of those desserts you can make any time of year when you’re craving something sweet that is also original.
If you like this recipe, you have to check out our homemade churros. A recipe for how to make churros at home. And they turn out much tastier than the ones you normally buy!
Ingredients
Method
- Preheat the oven to 180°C. Grease a deep rectangular baking pan (approximately 30 cm x 20 cm) with a little butter or line it with parchment paper.
- In a small bowl, mix the sugar and ground cinnamon with a spoon. Sprinkle half of this mixture evenly over the bottom of the pan. Then take one of the sheets of puff pastry and place it in the pan, pressing it down well to cover the entire base.
- Bake the sheet of dough alone for 5 minutes. Once ready, remove it from the oven and set aside until ready to use.
- Separately, in a large bowl, add the cream cheese and sugar. Beat with an electric mixer or a whisk for 1 minute. Then add the sour cream and beat again until completely blended.
- Add the egg and vanilla extract and beat for a few more seconds until the mixture is very smooth and homogeneous. Pour this mixture into the pan, over the previously baked puff pastry sheet, and spread it evenly with a spoon.
- Carefully place the other sheet of puff pastry on top of the cheesecake mixture and arrange it so that it covers it completely. Using a pastry brush, glaze the surface with melted butter and sprinkle the rest of the cinnamon sugar mixture on top.
- Bake the cheesecake for 30 minutes until golden brown on top. Remove from the oven and let cool completely before refrigerating for at least 4 hours or overnight.
- Once cool, cut the cheesecake into 12 equal portions and decorate with caramel sauce or condensed milk, if desired.
Tried this recipe?
Let us know how it was!
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