Churro Pumpkin Cheesecake Bars Recipe

Churro Pumpkin cheesecake bars on a plate with a bite taken out

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Churro Pumpkin Cheesecake Bars Recipe

Churro Pumpkin Cheesecake Bars with layers of creamy pumpkin cheesecake, buttery croissant dough, and a cinnamon-sugar topping. An easy fall dessert that’s perfect for Thanksgiving.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

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

US Customary - Metric

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 9x13 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

Tips:

Make sure the pumpkin puree is not watery to avoid soggy bars. This tip applies when using homemade pumpkin puree.

These are amazing warm, but chilling helps the cheesecake set perfectly.

Nutrition