Homemade Churro Cheesecake Bars

I created this recipe for our first Christmas Eve tradition as a married couple, ALL MEXICAN FOOD! ❤️

This recipe makes a creamy and tangy cheesecake, with a crumbly oat and almond flour bottom crust, and a pie crust on top with cinnamon and sugar! Top with whipped cream, a little cinnamon, and enjoy!

Supplies:

• High-speed blender

• Electric Mixer

• 9x9 pan

Servings: 9 bars

Ingredients:

Bottom Crust:

• 1/2 c almonds

• 1.5 c whole oats

• 1/4 c olive oil

• 2 tsp brown sugar

• 1/4 tsp salt

• 2 tsp cinnamon

Cheesecake Filling:

• 2- 8 oz packages of cream cheese

• 1/2 c sugar

• 1 egg

• 1 Tbsp vanilla extract

Top Crust:

• Pie crust (I opted for a store bought pre-rolled), you could also use crescent rolls, or your favorite homemade version

• 1 Tbsp ground cinnamon

• 2 Tbsp Sugar

Directions:

1. Preheat the oven to 375 F. For the bottom crust, put rolled oats and whole almonds in high-speed blender. Blend until a flour forms. Combine flour, olive oil, brown sugar, salt, and cinnamon in a bowl. Knead with your hands until a dough forms. Grease the bottom of a 9x9 pan with a little more olive oil. Press the dough into the bottom of the pan. Bake at 375 F for 20 minutes. I left this crust in the fridge for a couple days until I was ready to make the rest of the cheesecake. If you are making the filling the same day, just let the crust cool down a bit.

2. Preheat the oven to 350 F. For the filling, combine cream cheese, sugar, egg, and vanilla extract. Mix on high until a you reach a uniform consistency. Pour the mixture over top of the bottom crust.

3. Roll your pie crust out to the appropriate size and place over top of the filling. Mix the ground cinnamon and sugar together and sprinkle over the pie crust.

4. Bake the cheesecake at 350F for 30 minutes. Let it cool and place in the refrigerator for a few hours to let it set before serving. Enjoy your churro cheesecake!