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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

Creamy vanilla cheesecake, cinnamon sugar, buttery biscuit crust, golden crumble, and ribbons of cajeta come together in a Mexican-inspired dessert bar that tastes like churros and cheesecake in one bite. 🍮

Ingredients

• Cinnamon biscuit crust 🍪
• 🍪 250 g digestive biscuits or graham crackers, finely crushed (2½ cups / 8.8 oz)
• 🧈 100 g unsalted butter, melted (7 tbsp / 3.5 oz) dairy
• 🍬 30 g granulated sugar (2½ tbsp / 1.1 oz)
• 🌿 4 g ground cinnamon (1½ tsp / 0.14 oz)
• 🧂 1 g fine sea salt (¼ tsp / 0.04 oz)
• Cheesecake filling 🍮
• 🧀 600 g full-fat cream cheese, room temperature (21 oz) dairy
• 🍬 150 g granulated sugar (¾ cup / 5.3 oz)
• 🥚 3 large eggs, room temperature (3 eggs / 150 g) egg
• 🥛 180 g sour cream or thick Greek yogurt (¾ cup / 6.3 oz) dairy
• 🌼 10 ml vanilla extract (2 tsp / 0.35 fl oz)
• 🌿 2 g ground cinnamon (¾ tsp / 0.07 oz)
• 🧂 1 g fine sea salt (¼ tsp / 0.04 oz)
• 🥛 15 g cornstarch (2 tbsp / 0.5 oz)
• Cajeta swirl 🍯
• 🍯 160 g cajeta or dulce de leche (½ cup / 5.6 oz)
• 🥛 20 ml warm milk (1 tbsp + 1 tsp / 0.7 fl oz) dairy
• Cinnamon sugar crumble ✨
• 🌾 90 g all-purpose flour (¾ cup / 3.2 oz) gluten
• 🍬 70 g brown sugar (⅓ cup / 2.5 oz)
• 🧈 65 g cold unsalted butter, cubed (4½ tbsp / 2.3 oz) dairy
• 🌿 4 g ground cinnamon (1½ tsp / 0.14 oz)
• 🧂 1 small pinch fine sea salt
• Cinnamon sugar finish 🌿
• 🍬 25 g granulated sugar (2 tbsp / 0.9 oz)
• 🌿 2 g ground cinnamon (¾ tsp / 0.07 oz)
• To serve 🍽️
• 🍯 Extra cajeta
• 🍓 Fresh strawberries
• 🍫 Shaved dark chocolate
• 🌿 A small pinch of cinnamon
• ☕ Coffee or hot chocolate

Preparation

• 1 Prepare the pan 📐 Heat the oven to 170°C (340°F). Line a 23 × 23 cm (9 × 9 inch) square baking pan with parchment paper, leaving extra paper over the sides for lifting.
• 2 Make the crust 🍪 Mix crushed biscuits, melted butter, sugar, cinnamon, and salt until the crumbs look evenly moistened.
• 3 Press and pre-bake 🔥 Press the mixture firmly into the bottom of the pan. Bake for 9–10 min, then let it cool slightly while preparing the filling.
• 4 Mix the cheesecake base 🧀 Beat cream cheese and sugar on low speed until smooth. Add sour cream, vanilla, cinnamon, salt, and cornstarch, then mix just until combined.
• 5 Add the eggs 🥚 Add the eggs one at a time, mixing gently after each addition. Avoid overmixing so the cheesecake stays dense and creamy instead of airy.
• 6 Prepare the cajeta swirl 🍯 Mix cajeta with warm milk until smooth and spoonable. Reserve 2 tbsp for serving, then gently fold several spoonfuls through the cheesecake filling.
• 7 Fill the pan ✨ Pour the cheesecake filling over the crust. Spoon the remaining cajeta over the top and drag a thin knife through it to create visible caramel swirls.
• 8 Add the crumble 🌿 Rub flour, brown sugar, cold butter, cinnamon, and salt together until coarse crumbs form. Scatter the crumble evenly over the cheesecake.
• 9 Bake and cool 🛋️ Bake for 42–48 min, until the edges are set and the center still has a slight wobble. Cool completely at room temperature.
• 10 Chill and finish ❄️ Refrigerate for at least 4 hr. Lift from the pan, dust with cinnamon sugar, slice into bars, and drizzle with the reserved cajeta before serving.

Timing details

Nutrition

Estimated values per bar.

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