Introduction

Churro Pumpkin Cheesecake Bars are a delightful fusion of creamy pumpkin cheesecake, buttery croissant dough, and a sweet cinnamon-sugar topping. This easy fall dessert is perfect for Thanksgiving or any autumn gathering. With each bite, you’re treated to a mouthwatering combination of flavors that embodies the essence of the season. Whether you’re a pumpkin lover or simply looking for a delicious dessert, these bars will surely impress your family and friends. Let’s dive into how to create this scrumptious treat!

Why You’ll Love This Churro Pumpkin Cheesecake Bars

These Churro Pumpkin Cheesecake Bars are not only delicious but also incredibly easy to make. Here’s why you’ll love them:

They combine the rich flavors of pumpkin and cinnamon.
Each bar has a delightful chewy texture from the croissant dough.
They are a crowd-pleaser, perfect for gatherings.
Simple ingredients mean you can whip them up quickly.
They are a creative twist on traditional pumpkin cheesecake bars.
Perfect for those who enjoy a cinnamon-sugar topping.
This recipe is vegetarian-friendly, making it great for various diets.
They can be customized, offering various churro pumpkin dessert ideas.

With their irresistible flavor and ease of preparation, these bars are sure to become a favorite in your home.

Ingredients for Churro Pumpkin Cheesecake Bars

Gather these items:

2 cans (8 oz each) refrigerated croissant dough
16 oz cream cheese
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
1/2 cup granulated sugar
2 tbsp unsalted butter (melted)
2 tbsp ground cinnamon

How to Make Churro Pumpkin Cheesecake Bars Step-by-Step

Step 1: In a small bowl, mix together the granulated sugar and cinnamon.
Step 2: 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.
Step 3: Unroll the croissant dough and press it into the bottom of the pan, forming an even layer. You may need to pinch seams together.
Step 4: In a large bowl, beat the cream cheese and sugar until smooth.
Step 5: Mix in the eggs, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until fully combined.
Step 6: 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.
Step 7: Bake at 350°F for 30-35 minutes, or until the center is set but slightly jiggly.
Step 8: Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
Step 9: Lift the cake out of the pan using parchment paper 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.

Delightful Churro Pumpkin Cheesecake Bars Recipe - Churro Pumpkin Cheesecake Bars - main visual representation

Pro Tips for the Best Churro Pumpkin Cheesecake Bars

Keep these in mind:

Ensure that the cream cheese is at room temperature for easy mixing.
If your pumpkin puree is too wet, blot it with a paper towel to avoid a soggy filling.
Experiment with spices; adding nutmeg or allspice can enhance the flavor.
For a gluten-free version, use gluten-free croissant dough.
These bars can also be made as a no-bake dessert by using a no-bake cheesecake filling instead.

Best Ways to Serve Churro Pumpkin Cheesecake Bars

Here are some delicious serving ideas:

Top with whipped cream for a light and airy finish.
Drizzle with caramel sauce to add an extra layer of sweetness.
Serve warm with a scoop of vanilla ice cream for a comforting dessert.

How to Store and Reheat Churro Pumpkin Cheesecake Bars

Store your bars in an airtight container in the refrigerator for up to five days. To reheat, simply place them in the microwave for a few seconds or enjoy them cold. These bars are perfect for meal prep, making them a convenient treat to enjoy throughout the week.

Frequently Asked Questions About Churro Pumpkin Cheesecake Bars

What’s the secret to perfect Churro Pumpkin Cheesecake Bars?

The secret lies in using quality ingredients and ensuring the filling is well-mixed for a creamy texture. Also, letting them chill in the fridge allows the flavors to meld beautifully.

Can I make Churro Pumpkin Cheesecake Bars ahead of time?

Absolutely! These bars can be made a day in advance and stored in the refrigerator, making them an ideal dessert for gatherings.

How do I avoid common mistakes with Churro Pumpkin Cheesecake Bars?

To avoid common pitfalls, ensure your cream cheese is softened, and do not overbake the bars. They should be set but slightly jiggly in the center for the best texture.

Variations of Churro Pumpkin Cheesecake Bars You Can Try

If you’re looking to mix things up, consider these variations:

Try adding chocolate chips for a chocolate-pumpkin twist.
Substitute the croissant dough with graham cracker crust for a different texture.
Incorporate nuts into the filling for added crunch.
Make pumpkin-infused cheesecake bars by adding more pumpkin puree.

Delightful Churro Pumpkin Cheesecake Bars Recipe

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Author: Jessica
Total Time: 60 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

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.

Ingredients

Scale

2 cans (8 oz each) refrigerated croissant dough
16 oz cream cheese
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
1/2 cup granulated sugar
2 tbsp unsalted butter (melted)
2 tbsp ground cinnamon

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Instructions

In a small bowl mix together the granulated sugar and 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.
Unroll the croissant dough, and press it into the bottom of the pan, forming an even layer. You may need to pinch seams together.
In a large bowl, beat the cream cheese and sugar until smooth.
Mix in the eggs, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until fully combined.
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 30-35 minutes, 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.