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
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.
Notes
- For added crunch, top with crushed pecans before baking.
- Perfect for fall gatherings or Thanksgiving dessert.
- Store bars in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 20g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
