Description
These Pumpkin Churro Cheesecake Bars combine the warm flavors of pumpkin spice, creamy cheesecake, and crispy cinnamon-sugar churro crust in one irresistible treat. Perfect for fall gatherings or holiday desserts!
Ingredients
Cheesecake Filling
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24 oz cream cheese (room temperature)
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1/2 cup granulated sugar
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2/3 cup light brown sugar
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2 tbsp all-purpose flour
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1 cup pumpkin puree
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1/2 cup sour cream (room temperature)
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3 large eggs (room temperature)
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3 tsp vanilla extract
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2 tsp pumpkin pie spice
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1/4 tsp salt
Cinnamon Sugar
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3/4 cup granulated sugar
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2 tbsp cinnamon
Assembly
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2 Pillsbury Crescent Roll sheets
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1/3 to 1/2 cup unsalted butter (melted)
Instructions
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Prepare the Cheesecake Filling:
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Beat cream cheese, granulated sugar, and brown sugar until creamy.
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Add pumpkin puree, eggs, flour, sour cream, vanilla, pumpkin spice, and salt. Mix until smooth.
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Make the Cinnamon Sugar:
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Combine sugar and cinnamon in a bowl and set aside.
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Assemble the Bars:
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Preheat oven to 325°F (163°C).
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Brush a 9×16-inch baking tray with melted butter and sprinkle half of the cinnamon sugar evenly.
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Lay one sheet of crescent roll dough on the tray.
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Spread the cheesecake filling evenly over the dough.
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Place the second crescent roll sheet on top.
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Brush with melted butter and sprinkle with remaining cinnamon sugar.
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Bake:
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Bake for 35-40 minutes, until golden brown and set.
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Cool & Chill:
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Let cool to room temperature, then refrigerate for at least 6 hours or overnight.
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Slice & Serve:
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Cut into 16 bars and serve with whipped cream, a sprinkle of cinnamon, or dulce de leche
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Notes
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For extra crispiness, bake a few more minutes until the top is deep golden brown.
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Use pumpkin pie filling instead of puree for extra sweetness.
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Pairs well with coffee or hot cocoa!
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Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 26g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg