Cinnamon Churro Cheesecake Bars

Ingredients:
For the Churro Crust:
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 cup unsalted butter (melted)
1/2 cup brown sugar (packed)
1/4 cup granulated sugar
1 egg
For the Cinnamon-Sugar Topping:
1/4 cup granulated sugar
1 tbsp cinnamon
For the Cheesecake Filling:
16 oz cream cheese (softened)
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1 tbsp all-purpose flour
Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (165°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a small bowl, mix the flour, baking powder, salt, and cinnamon. Set aside.
In a medium bowl, combine the melted butter, brown sugar, granulated sugar, and egg. Stir until smooth.
Gradually add the dry ingredients to the wet ingredients and stir until fully combined. The mixture will be thick and slightly doughy.
Press the dough evenly into the bottom of the prepared baking pan, forming a solid crust layer. Bake for 12-15 minutes, or until slightly golden and firm. Remove from the oven and set aside to cool.
2. Prepare the Cinnamon-Sugar Topping:
In a small bowl, mix together the granulated sugar and cinnamon. Set aside for later use.
3. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream, and then add the flour to help thicken the filling. Mix until completely smooth.
Pour the cheesecake mixture over the cooled churro crust, smoothing the top with a spatula.
4. Create the Churro Swirl:
Sprinkle the cinnamon-sugar mixture evenly over the top of the cheesecake filling.
Use a knife or toothpick to swirl the cinnamon sugar into the cheesecake layer for a marbled effect.
5. Bake the Cheesecake Bars:
Bake in the preheated oven for 40-45 minutes, or until the cheesecake is set with a slight jiggle in the center. The edges should be lightly golden.
Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.
Once cooled, transfer the pan to the fridge and chill for at least 3 hours, or preferably overnight, for the cheesecake to firm up and set properly.
6. Serve:
When ready to serve, lift the cheesecake bars out of the pan using the parchment paper overhang. Slice into squares or rectangles.
Optionally, sprinkle a little extra cinnamon-sugar on top before serving for an extra sweet finish.