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These Churro Pumpkin Cheesecake Bars are basically fall wrapped up in dessert form. You start with a flavor combination of pumpkin pie filling and creamy cheesecake. And then, instead of putting it on a standard shortbread or graham cracker crust, we opt for a churro-like base that’s buttery and doughy. There’s even another layer on top! It’s like all of your favorite flavors and textures combined into one.
The best part? This new favorite Fall treat is simple enough for a cozy night in but impressive enough to serve at Thanksgiving or any Fall gathering. They bake up golden, smell like a pumpkin spice candle in your kitchen, and taste even better the next day after chilling. If you’re craving a no-fuss fall dessert, this one checks all the boxes.
Since you are here and love pumpkin recipes, check out this Easy Churro Cheesecake Bars Recipe, this CRUMBL Churro Cookies Copycat Recipe, these Air Fryer Churros, or these CRUMBL Hazelnut Churro Cookies.
Let’s chit chat!
A few years ago, I made the regular churro cheesecake bars for my family, and everyone absolutely loved them! This year I decided to add a twist to a family favorite by adding pumpkin to fit the Thanksgiving vibes. They’ve already been requesting that I make it on a random Saturday, so I am probably going to have to double or triple the recipe for Thanksgiving! Just a heads up, you might have to do the same!
Ingredients for this Churro pumpkin cheesecake bar recipe
Here are the ingredients you will need to make these little pumpkin cheesecake bars. Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Canned Croissant Dough (Crescent Rolls): creates a buttery crust.
- Cream Cheese: gives the filling its tangy cheesecake base and smooth texture.
- Granulated Sugar: sweetens the cheesecake and balances the spices.
- Large Eggs: bind the filling ingredients together.
- Pumpkin Puree: infuses rich pumpkin flavor and creamy texture.
- Vanilla Extract: adds a warm sweetness to the cheesecake filling.
- Ground Cinnamon: is the seasoning of the churro topping.
- Ground Ginger: adds a subtle spicy kick to balance the sweetness.
- Ground Nutmeg: brings aromatic depth to the spice blend.
- Ground Cloves: adds that classic pumpkin pie flavor.
- Salt: enhances all the flavors of the tangy cream cheese filling.
- Unsalted Butter: helps the cinnamon sugar stick to the top layer. You’ll want it to be melted.
How to make Churro pumpkin cheesecake bars
This is how you can make these delicious bars. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions!
- Preheat your oven. Line a 9×13-inch baking pan with parchment paper with an overhang on the sides for easy removal later. Brush it lightly with melted butter and sprinkle on a little cinnamon sugar for extra flavor.
- Unroll one can of croissant dough and smooth out the seams to form an even layer. Gently press it into the bottom of the prepared pan.
- In a large mixing bowl, beat the cream cheese and sugar together with an electric mixer until it has a smooth and creamy consistency.
- Add the eggs one at a time to the cream cheese mixture, blending well with the hand mixer after each addition.
- Stir in the pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until everything is fully combined.
- Pour the filling over the bottom layer of the croissant dough base and smooth the top.
- Unroll the second can of crescent dough, smooth the seams, and place it on top of the pumpkin mixture. Then brush the top of the dough with the remaining melted butter and sprinkle with the rest of the cinnamon sugar mixture.
- Put the 13-inch pan in the preheated oven on the middle-lower rack and bake until the crescent roll topping is golden brown and the center is set but still slightly jiggly.
- Allow the bars to cool to room temperature, then refrigerate for at least 2 hours to firm up.
- Once chilled, lift the bars out of the pan using the parchment overhang and cut into neat squares.
Tips and Tricks for the Best Results
- Make sure your cream cheese is pulled out early and warmed up to room temperature so it’s easier to mix with the other ingredients.
- Don’t press the sheet of crescent roll dough too thin on the bottom or top. Leaving it a little puffy will give you a flakier texture.
- Blot your pumpkin puree to remove as much moisture as possible. If it looks watery, press it between the paper towels before mixing to prevent your bars from being soggy.
- Crescent roll dough comes in perforated triangles. Pinch those seams to make sure your filling doesn’t seep through.
- Be careful not to overbake as it can make them too dry. I know that it’s tough to see the inside, but you want to pull them out when the center has a structure with a slight jiggle.
- Bake them on the middle-lower rack of the oven so the bottom bakes up properly.
Why do you need to make delicious Pumpkin Churro Cheesecake Bars?
- It’s a fun twist on a traditional churro cheesecake that is sure to satisfy a sweet tooth.
- It’s the best holiday dessert that looks bakery-worthy, but it comes together in under an hour with simple ingredients.
- It’s the perfect way to combine all of the flavors and textures you like into one treat.
- Using crescent dough means you skip the hassle of making crust from scratch.
Frequently asked questions – FAQ
Can I use homemade pumpkin puree instead of canned?
Yes! Just make sure to strain out any excess liquid to ensure we have the best texture. Watery puree can make the cheesecake filling too soft.
How do I store leftover Churro Pumpkin Cheesecake Bars?
They should be stored in the fridge in an airtight container since they contain a cheesecake filling. They should stay fresh for up to 3-4 days.
Can I freeze these Churro Pumpkin Cheesecake Bars?
Yes you can! Once they’re cut into squares, wrap your leftovers tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
Can I make them ahead of time?
Definitely! In fact, these bars taste even better the next day once they’ve had time to let the spices and flavors develop and infuse.
What if I don’t have parchment paper?
You can still make these Churro Pumpkin Cheesecake Bars. You’ll just need to grease the bottom of the pan with nonstick spray to start. And then you’ll most likely have to slice them into bars as they’re in the pan and remove them with a spatula.
What extra flavors can I add?
To take this dessert to the next level, add a drizzle of homemade caramel or dulce de leche, or a dusting of powdered sugar to make them look even better for the holidays.
Churro Pumpkin Cheesecake Bars Recipe
Equipment
Ingredients
For the Base:
- 2 cans 8 oz each refrigerated croissant dough
For the Pumpkin Cheesecake Filling:
- 16 oz cream cheese Hand mixer
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree (blotted if very wet/homemade)
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- Pinch of salt
For the Churro-Style Topping:
- 1/2 cup granulated sugar
- 2 tbsp unsalted butter melted
- 2 tbsp ground cinnamon
Instructions
- In a small bowl mix together the granulated sugar and cinnamon.1/2 cup granulated sugar, 2 tbsp ground cinnamon
- Preheat oven to 350°F . Grease a 9×13 pan or line it with parchment paper. Brush the parchment paper with some melted butter and sprinkle some cinnamon sugar on top of that.2 tbsp unsalted butter
- Unroll the croissant dough, and press it into the bottom of the pan, forming an even layer. You may need to pinch seams together.2 cans
- In a large bowl, beat the cream cheese and sugar until smooth.16 oz cream cheese, 1 cup granulated sugar
- Mix in the eggs, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until fully combined.2 large eggs, 1 cup pumpkin puree, 1 tsp vanilla extract, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, Pinch of salt
- Pour the filling over the croissant dough base and smooth the top. Seal the seams of the second croissant dough if needed, then cover the pumpkin cheesecake layer with that. Brush with the rest of the melted butter, and sprinkle with the rest of the cinnamon sugar.
- Bake at 350°F for 30-35minutes, or until the center is set but slightly jiggly.
- Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
- Lift the cake out of the pan (using parchment paper if it's lined) and cut it into squares or cut directly in the pan. Serve as is, with some ice cream on top, or a drizzle of caramel sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
