Pumpkin Churro Cheesecake Bars
These Pumpkin Churro Cheesecake Bars combine a crispy, cinnamon-sugar churro crust with a smooth pumpkin cheesecake filling. Perfect for fall gatherings, this easy-to-make dessert is a sweet treat everyone will love.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Electric Mixer
- Silicone Spatula
- Pastry brush
Ingredients
- For the Churro Layers:
- 2 cans 8 oz each refrigerated crescent roll dough
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- For the Pumpkin Cheesecake Filling:
- 8 oz cream cheese softened
- ½ cup pumpkin purée not pumpkin pie filling
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 egg
- For the Topping:
- 2 tablespoons melted butter
- ¼ cup sugar
- 1 teaspoon cinnamon
Instructions
Step 1: Prepare Your Oven & Baking Dish
- Preheat the oven to 350°F (175°C).
- Grease a 9x13-inch baking dish with butter or non-stick spray.
Step 2: Make the Cinnamon Sugar Mixture
- In a small bowl, mix ½ cup sugar and 1 tablespoon cinnamon.
Step 3: Create the First Churro Layer
- Unroll one can of crescent roll dough and press it evenly into the bottom of the baking dish.
- Sprinkle half of the cinnamon-sugar mixture evenly over the dough.
Step 4: Prepare the Pumpkin Cheesecake Filling
- In a mixing bowl, beat cream cheese, pumpkin purée, sugar, vanilla extract, pumpkin spice, and egg until smooth and creamy.
- Spread this mixture evenly over the first layer of dough.
Step 5: Add the Second Layer
- Unroll the second can of crescent roll dough and carefully lay it over the pumpkin cheesecake filling.
- Lightly press the dough to cover the filling completely.
Step 6: Add the Topping & Bake
- Brush the top layer with melted butter.
- Sprinkle the remaining cinnamon-sugar mixture evenly over the top.
- Bake for 28-30 minutes, or until golden brown and set.
Step 7: Cool & Serve
- Let the bars cool for at least 30 minutes before slicing.
- For a chilled version, refrigerate for 2 hours before serving.
Notes
- For extra crunch, sprinkle a little raw sugar on top before baking.
- For a gluten-free version, use gluten-free crescent dough.
- Store in the refrigerator for up to 5 days in an airtight container.
- To reheat, microwave for 10-15 seconds before serving.
