Name: Pumpkin Churro Cheesecake Bars Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cans refrigerated crescent roll dough (8 oz each); ½ cup granulated sugar; 1 tablespoon ground cinnamon; 16 oz cream cheese, softened; ¾ cup canned pumpkin purée; ¾ cup granulated sugar; 1 teaspoon vanilla extract; 1½ teaspoons pumpkin pie spice; 1 large egg

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If you want to fall head over heels for a cozy autumn treat, these Pumpkin Churro Cheesecake Bars are the answer to all your dessert dreams. Imagine every bite melting in your mouth, combining silky pumpkin cheesecake, layers of flaky crescent dough, and a generous dusting of cinnamon-sugar that channels the spirit of classic churros. This is the kind of dessert that disappears quickly at any gathering, but the recipe is so approachable you’ll look for reasons to make it again and again. Whether you’re a baking pro or just starting out, Pumpkin Churro Cheesecake Bars are ridiculously fun to make and even more satisfying to share.

Pumpkin Churro Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

Gathering the essentials for Pumpkin Churro Cheesecake Bars couldn’t be easier, and each ingredient truly shines. From the pillowy crescent dough to fragrant spices, every component creates that irresistible flavor and texture you’ll crave all season long.

Crescent Roll Dough: These refrigerated cans make a buttery, flaky base and top—no need to fuss with homemade pastry!
Granulated Sugar: Adds sweetness and creates that magical churro crunch when paired with cinnamon.
Ground Cinnamon: The star spice for the churro topping, giving every bite warmth and nostalgia.
Cream Cheese (softened): Creates the ultra-creamy cheesecake filling—let it come to room temperature for the smoothest texture.
Canned Pumpkin Purée: Brings lovely color and moisture, plus the unmistakable taste of fall.
Vanilla Extract: Enhances the sweet, aromatic notes in the cheesecake layer.
Pumpkin Pie Spice: Perfect blend of cinnamon, nutmeg, ginger, and cloves to deepen the autumnal flavor.
Large Egg: Helps set the cheesecake filling so your bars slice beautifully.

How to Make Pumpkin Churro Cheesecake Bars

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. Lightly grease a 9×13-inch baking dish to ensure nothing sticks and your Pumpkin Churro Cheesecake Bars lift out easily. Trust me, easy release is a lifesaver when you’re eager to dig in.

Step 2: Mix Cinnamon-Sugar Magic

In a small bowl, stir together ½ cup of granulated sugar and that beautiful tablespoon of cinnamon. This blend is your ticket to churro-inspired crunch and sweetness, so be generous and set it aside for both the inside and outside of the bars.

Step 3: Build the Bottom Layer

Unroll one can of crescent roll dough and lay it across the bottom of your prepared baking dish. Pinch any seams together so you’ve got a seamless canvas. Now for the fun part: sprinkle half of your cinnamon-sugar mix evenly over the dough—it’ll start infusing that churro flavor right away!

Step 4: Whip Up the Pumpkin Cheesecake

In a large bowl, use an electric mixer to beat the cream cheese until dreamy and smooth. Add the pumpkin purée, ¾ cup sugar, vanilla, pumpkin pie spice, and egg. Beat again until creamy and everything is perfectly incorporated—no lumps, just cloud-like filling.

Step 5: Spread the Filling

Pour the pumpkin cheesecake mixture over your cinnamon-sugar dough layer and spread it out evenly. Every swipe ensures you get cheesecake flavor in every bite of your Pumpkin Churro Cheesecake Bars.

Step 6: Top and Sprinkle

Unroll the second can of crescent dough and gently stretch it so it fits over the filling, pinching seams as needed. It’s fine if it’s not perfect. Sprinkle the remaining cinnamon-sugar mix evenly across the top—this bakes up crackly and golden, just like a churro shell!

Step 7: Bake and Chill

Into the oven it goes! Bake for 30–35 minutes—look for a golden-brown top and a center that’s set (no wiggly jiggle). Let the bars cool completely on a wire rack, then refrigerate for at least 2 hours. Chilling sets the layers so they slice up perfectly and hold their shape.

How to Serve Pumpkin Churro Cheesecake Bars

Garnishes

For a showstopping finish, dust with extra cinnamon-sugar or swirl on a dollop of whipped cream before serving. If you’re feeling fancy, a sprinkle of crushed pecans adds crunch and a nutty twist that compliments these bars so well.

Side Dishes

Pair Pumpkin Churro Cheesecake Bars with hot apple cider, a chai latte, or strong coffee—these flavors play so nicely together. For dessert tables, set out a bowl of fresh berries or sliced apples to brighten things up.

Creative Ways to Present

Serve the bars on a rustic wooden platter or tuck each bar into a festive cupcake liner for easy grab-and-go fun. For parties, offer a “churro bar” topping station with caramel sauce, chocolate drizzle, or toasted coconut so guests can dress up their bars just the way they like.

Make Ahead and Storage

Storing Leftovers

Once you’ve enjoyed your fill, cover any leftover Pumpkin Churro Cheesecake Bars and store them in the refrigerator for up to 4 days. They stay moist and flavorful, making sneaky fridge raids highly tempting.

Freezing

If you’re planning ahead or baking in bulk, these bars freeze wonderfully. Slice and wrap individual bars tightly, or layer them with parchment paper in an airtight container. They’ll keep for up to two months—just thaw overnight in the fridge before serving.

Reheating

For that just-baked coziness, pop a bar in the microwave for about 10 seconds. While they’re delicious cold from the fridge, warming enhances the aroma and makes the cinnamon-sugar topping slightly melty—highly recommended for chilly evenings.

FAQs

Can I use homemade crescent dough?

Absolutely! If you love the extra touch, homemade dough works beautifully. Just roll it thin enough to mimic the canned crescent texture, and your Pumpkin Churro Cheesecake Bars will taste even more impressive.

What can I use instead of pumpkin purée?

If you’re out of pumpkin, cooked and mashed sweet potato or butternut squash makes a tasty substitute. These will still give you creamy texture and great fall flavor.

Do I have to chill before serving?

Yes, chilling is the secret to clean slices and layered perfection. The cheesecake firms up, making it much easier (and more tempting!) to serve tidy, bakery-style bars.

Are these bars gluten-free?

As written, the recipe uses traditional crescent dough, which contains gluten. However, if you can find gluten-free crescent dough, you can absolutely make gluten-free Pumpkin Churro Cheesecake Bars!

Can I double the recipe for a crowd?

You sure can! Just use two pans and double every ingredient. These bars are always a hit at potlucks, parties, and holiday tables—prepare for happy requests for the recipe!

Final Thoughts

There’s something downright magical about the mix of spiced pumpkin, tangy cheesecake, and churro crunch in these Pumpkin Churro Cheesecake Bars. I hope you’ll give them a try and share the happiness with your friends and family—they’re sure to become a fall tradition in your kitchen, too!

Pumpkin Churro Cheesecake Bars Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 50 minutes (plus chilling)
Yield: 12 bars 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of fall with these Pumpkin Churro Cheesecake Bars. A decadent dessert that combines the warmth of pumpkin spice with the creamy richness of cheesecake, all layered between flaky crescent roll dough with a sweet cinnamon-sugar topping.

Ingredients

Scale

Crescent Roll Layers:

2 cans refrigerated crescent roll dough (8 oz each)

Cinnamon-Sugar Mixture:

½ cup granulated sugar
1 tablespoon ground cinnamon

Pumpkin Cheesecake Filling:

16 oz cream cheese, softened
¾ cup canned pumpkin purée
¾ cup granulated sugar
1 teaspoon vanilla extract
1½ teaspoons pumpkin pie spice
1 large egg

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Instructions

Preheat Oven and Prepare Dish: Preheat oven to 350°F and grease a 9×13-inch baking dish.
Prepare Cinnamon-Sugar Mixture: Combine ½ cup sugar with cinnamon in a small bowl.
Layer Crescent Dough: Unroll one can of crescent dough in the baking dish, pressing it evenly and sealing the seams. Sprinkle with half of the cinnamon-sugar mixture.
Make Pumpkin Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add pumpkin, ¾ cup sugar, vanilla, pumpkin pie spice, and egg. Mix until creamy.
Assemble Bars: Spread pumpkin cheesecake mixture over the dough. Unroll the second can of crescent dough over the filling. Sprinkle remaining cinnamon-sugar mixture on top.
Bake: Bake for 30–35 minutes until golden and set. Cool, then chill for 2 hours before slicing into bars.