Description
A festive, one-pan dessert combining a chewy cinnamon-sugar churro base with a rich, tangy cheesecake layer, finished with a drizzle of spiced cajeta caramel.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (divided)
- 2 large eggs, room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon (divided)
- 16 oz full-fat cream cheese, softened
- 1 cup confectioners’ sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup cajeta (spiced goat milk caramel)
- Optional: Sea salt flakes
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides, and grease lightly.
- In a large bowl, beat the softened butter and 1 cup of granulated sugar until light and fluffy (2-3 minutes). Add eggs one at a time, mixing just until combined.
- In a separate bowl, whisk together flour, baking powder, salt, and 1 teaspoon cinnamon. Fold dry ingredients into wet ingredients until just combined. Spread evenly into the prepared pan and press down firmly.
- In a clean bowl, beat the cream cheese until smooth. Add confectioners’ sugar and vanilla, beating until combined and slightly fluffy. Add the single egg and mix just until incorporated.
- Pour the cheesecake mixture over the churro base and spread evenly.
- Bake for 35-40 minutes until edges are golden and the center is set but has a slight jiggle. Do not overbake.
- Cool completely in the pan on a wire rack (at least 1 hour, then refrigerate if possible for easier slicing).
- While bars cool, mix ¼ cup granulated sugar with 1 teaspoon cinnamon for the topping.
- Warm the cajeta slightly if needed to make it pourable.
- Lift bars out of the pan, cut into squares, drizzle with warm cajeta, and sprinkle with the cinnamon-sugar mixture. Add sea salt flakes if desired.
Notes
Ensure cream cheese and eggs are at room temperature to avoid lumps. Use parchment paper overhang to easily lift the bars out. Cajeta can be substituted with dulce de leche or salted caramel if unavailable. Bars taste better the next day after flavors meld.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 32
- Sodium: 180
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
Keywords: Mexican dessert, churro cheesecake, cajeta recipe, festive bars, one-pan dessert, cinnamon sugar, goat milk caramel