Description
These Pumpkin Churro Cheesecake Bars are the perfect fall dessert, combining spiced pumpkin cheesecake filling sandwiched between layers of buttery crescent roll dough, topped with cinnamon sugar for a churro-inspired treat. Easy to make and perfect for any occasion, these bars offer a creamy, flavorful twist on classic cheesecake with the nostalgic taste of churros.
Ingredients
Scale
Dough and Topping
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1/2 cup granulated sugar, divided
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Filling
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup canned pumpkin purée
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- Pinch of salt
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make Cinnamon Sugar Mixture: In a medium bowl, combine 1/2 cup granulated sugar with the ground cinnamon; set aside for sprinkling.
- Layer Bottom Dough: Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish, sealing any seams to prevent filling leakage.
- Add Cinnamon Sugar: Sprinkle half of the cinnamon-sugar mixture evenly over the crescent dough base for that signature churro flavor.
- Prepare Pumpkin Cheesecake Filling: In a large bowl, beat together the softened cream cheese, pumpkin purée, brown sugar, 1/4 cup granulated sugar, vanilla extract, pumpkin pie spice, and a pinch of salt until the mixture is smooth and creamy.
- Spread Filling: Evenly spread the pumpkin cheesecake filling over the cinnamon-sugar dusted dough in the baking dish.
- Add Top Dough Layer: Unroll the second can of crescent roll dough and gently place it over the pumpkin filling, pressing lightly to fit and seal the edges.
- Brush Butter and Add Topping: Brush the melted unsalted butter evenly over the top dough layer, then sprinkle the remaining cinnamon-sugar mixture evenly across the surface.
- Bake: Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the center is set but still slightly soft.
- Cool and Chill: Allow the bars to cool completely at room temperature. Then refrigerate for at least 2 hours to firm up for easier slicing.
- Serve: Slice into 12 bars and serve chilled or at room temperature. Enjoy your delicious pumpkin churro cheesecake bars!
Notes
- For a richer flavor, add a dash of nutmeg or clove to the cheesecake filling.
- These bars can be made a day ahead and stored in the refrigerator for easy slicing and serving.
- Make sure to seal the crescent dough seams well to prevent filling leakage during baking.
