Pumpkin Churro Cheesecake Bars Recipe
What happens when your two favorite sweets—pumpkin cheesecake and churros—merge into dessert bar bliss? You get Pumpkin Churro Cheesecake Bars, the ultimate fall treat that’s part creamy, part cinnamony, and completely irresistible. Imagine a smooth pumpkin-spiced cheesecake layer, sandwiched between buttery crescent roll crusts, generously dusted with cinnamon sugar. This is my go-to dessert for cozy gatherings and holiday spreads—the kind that disappears before you even have time to sneak a second bar!
Ingredients You’ll Need
The magic of Pumpkin Churro Cheesecake Bars is how such simple, everyday pantry staples transform into a truly show-stopping treat. Each ingredient, from the subtle tang of cream cheese to the warmth of cinnamon, plays its part in making these bars unforgettable.
- Crescent roll dough (2 cans): This ready-made dough bakes up golden and flaky, creating two soft, pillowy crust layers.
- Granulated sugar (1/2 cup + 1/2 cup for filling): Adds perfect sweetness and caramelizes for that classic churro crunch.
- Ground cinnamon (1 tablespoon): Provides warm, spicy depth that makes every bite feel cozy.
- Cream cheese, softened (2 x 8-ounce packages): Gives the cheesecake layer its signature creamy, tangy richness.
- Pumpkin puree (1 cup): Infuses the bars with autumn flavor and a gorgeous orange hue.
- Brown sugar (1/4 cup): Adds molasses notes and extra moisture to the filling.
- Vanilla extract (1 teaspoon): Enhances the sweetness and brings all the flavors together.
- Pumpkin pie spice (1 teaspoon): Amplifies that classic pumpkin flavor with hints of nutmeg, cloves, and ginger.
- Large egg (1): Binds the cheesecake filling for the perfect sliceable texture.
How to Make Pumpkin Churro Cheesecake Bars
Step 1: Prep the Pan and Cinnamon Sugar
Start by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish. In a small bowl, stir together the granulated sugar and ground cinnamon. Set this fragrant mixture aside—it’s going to give your bars that unmistakable churro sparkle and crunch.
Step 2: Form the Crescent Roll Base
Pop open your first can of crescent roll dough and gently unroll it into a single sheet. Press it evenly into the bottom of your prepared baking dish, pinching and sealing any seams so you get a uniform crust. Don’t worry if it’s not perfect—the dough will puff up beautifully as it bakes! Sprinkle half of your cinnamon-sugar mixture over this base layer for a sweet-spiced foundation.
Step 3: Mix the Pumpkin Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and lump-free. Add the pumpkin puree, the second half-cup of granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and the egg. Beat everything together until you have a silky, well-combined batter with the color of autumn leaves.
Step 4: Layer the Cheesecake and Top Crust
Pour the creamy pumpkin cheesecake filling over the cinnamon-sugar crust. Use a spatula to spread it evenly from corner to corner. Unroll the second can of crescent roll dough and carefully lay it over the filling, again sealing seams for a solid top crust. Sprinkle on the remaining cinnamon-sugar—don’t be shy! This topping bakes into an irresistible, crackly cinnamon shell, just like a churro.
Step 5: Bake and Chill
Bake in the preheated oven for 30 to 35 minutes, or until the top is golden-brown and the center is set yet slightly jiggly. Let it cool on your counter, then refrigerate for at least two hours (overnight if you can for the most clean-cut bars). This helps the cheesecake layer firm up and the flavors fully develop. Slice into even squares and prepare for smiles all around!
How to Serve Pumpkin Churro Cheesecake Bars
Garnishes
Once chilled and cut, sprinkle your Pumpkin Churro Cheesecake Bars with a touch more cinnamon sugar, a swoosh of whipped cream, or even a drizzle of caramel sauce for that extra-decadent touch. A tiny sprinkle of flaky sea salt is heavenly if you love a salty-sweet twist.
Side Dishes
Since these bars are quite rich, they pair nicely with something light—think fresh apple slices, fruit salad, or a crisp cup of coffee or chai tea. If you’re building a dessert table, Pumpkin Churro Cheesecake Bars sit beautifully beside spiced nuts or a tray of dark chocolate truffles.
Creative Ways to Present
You can get festive by slicing the bars into fun shapes, arranging them in cupcake liners for easy serving, or stacking them on a cake stand with mini pumpkins and cinnamon sticks for an autumnal centerpiece. For parties, mini dessert squares with toothpicks are always a hit!
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Churro Cheesecake Bars in an airtight container in the refrigerator. They’ll stay perfectly fresh and creamy for up to four days—in fact, the texture gets even dreamier after a day or two!
Freezing
If you’re making them in advance, these bars freeze surprisingly well. Wrap individual slices or the whole uncut pan tightly in plastic wrap and a layer of foil, then freeze for up to a month. Thaw overnight in the fridge before serving so the texture remains just right.
Reheating
While these are delicious cold, if you crave that just-baked vibe, pop a slice in the microwave for 10 to 15 seconds. The cinnamon sugar softens slightly, making each bar taste like a fresh-baked churro-cheesecake hybrid.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade pumpkin puree is well-drained and not too watery. This will prevent the filling from becoming runny and will help maintain that luxuriously creamy texture these bars are known for.
What if I can’t find crescent roll dough—are there alternatives?
If crescent roll dough isn’t available, try using puff pastry as a swap. Just keep in mind it will be slightly flakier and less chewy than crescent dough, but still works beautifully as a crust for these bars.
Can I make these bars gluten-free?
Yes! Look for gluten-free crescent roll dough (several brands make it now), or use a homemade gluten-free shortbread or graham cracker crust to create an inclusive treat for everyone at your table.
How do I know when my Pumpkin Churro Cheesecake Bars are done baking?
They’re done when the top layer is deeply golden and the center looks set but still jiggles slightly. Avoid overbaking—they’ll continue to firm up as they cool and chill in the refrigerator.
Can I double this recipe for a crowd?
Definitely! Just use a larger baking pan or two 9×13-inch pans and keep an eye on bake time—larger or thicker batches may need a few extra minutes in the oven. These bars are always the first to disappear at any gathering!
Final Thoughts
If dessert could capture the spirit of autumn in every bite, it would be these Pumpkin Churro Cheesecake Bars. Give them a try—you’ll wow everyone at your next get-together, and I bet you’ll find yourself sneaking another piece before the night is over!
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Pumpkin Churro Cheesecake Bars Recipe
- Total Time: 50 minutes (plus chilling)
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of fall with these Pumpkin Churro Cheesecake Bars. A perfect blend of pumpkin spice, creamy cheesecake, and a hint of cinnamon-sugar goodness in every bite!
Ingredients
Crescent Dough:
- 2 cans refrigerated crescent roll dough
Cinnamon Sugar Mixture:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar (for filling)
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 large egg
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Make Cinnamon Sugar Mixture: Combine 1/2 cup sugar with cinnamon. Set aside.
- Layer Crescent Dough: Press one can of crescent dough into the dish. Sprinkle with half of cinnamon sugar.
- Prepare Cheesecake Filling: Beat cream cheese, add pumpkin, sugars, vanilla, spice, and egg. Spread over dough.
- Add Top Layer: Lay second can of dough, sprinkle with remaining cinnamon sugar.
- Bake: Bake for 30–35 minutes until golden and set. Cool, then refrigerate for at least 2 hours.
Notes
- Bars can be made a day ahead and refrigerated.
- Drizzle with caramel sauce for extra decadence.
- Seal dough seams well to prevent gaps.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 22g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
