Dessert

Churro Pumpkin Cheesecake Bars Recipe

Name: Churro Pumpkin Cheesecake Bars Recipe
Prep time: 15 min
Cook time: PT-489896H11M11S
Total time: 3 h
Cuisine: American
Ingredients: 2 cans (8 oz each) refrigerated croissant dough; 2 tbsp unsalted butter, melted; 2 tbsp ground cinnamon; 1/2 cup granulated sugar; 16 oz cream cheese; 1 cup granulated sugar; 2 large eggs; 1 cup pumpkin puree (blotted if very wet or 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

ByMariam Harutyunyan November 9, 2025November 9, 2025

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Introduction

Churro Pumpkin Cheesecake Bars combine the warm spices of pumpkin pie with the crispy, cinnamon-sugar crust of a churro. This dessert features a creamy pumpkin cheesecake filling nestled between layers of buttery croissant dough, making it an irresistible treat perfect for fall gatherings or any cozy occasion.

A square piece of layered dessert sits on a white plate with a smooth surface. The dessert has two visible layers of a pale golden sponge with a soft texture. On top, there is a light dusting of powdered sugar that adds a fine white texture. Thick lines of glossy caramel drizzle cover the top diagonally, adding a rich, shiny brown contrast. The dessert is in the center of the plate, with a few drops of caramel sauce on the plate's edge. The whole scene is set on a white marbled surface with soft focus orange pumpkins in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 or 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 (for cinnamon sugar)

2 tbsp unsalted butter (melted)
2 tbsp ground cinnamon (for cinnamon sugar)

Instructions

Step 1: In a small bowl, mix together 1/2 cup granulated sugar and 2 tablespoons ground cinnamon to create the cinnamon sugar.

Step 2: Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper. Brush the parchment with some melted butter, then sprinkle a layer of the cinnamon sugar over it.
Step 3: Unroll one can of the croissant dough and press it evenly into the bottom of the prepared pan, pinching seams together if necessary to form a solid base.
Step 4: In a large bowl, beat the cream cheese and 1 cup of granulated sugar with a hand mixer until smooth and creamy.

Step 5: Add eggs, pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, cloves, and a pinch of salt. Mix until fully combined and smooth.
Step 6: Pour the pumpkin cheesecake filling over the croissant dough base and smooth the top with a spatula.
Step 7: Unroll the second can of croissant dough and carefully place it over the filling layer, sealing any seams as needed. Brush the top layer with the remaining melted butter, then sprinkle the rest of the cinnamon sugar evenly on top.

Step 8: Bake at 350°F for 30-35 minutes, or until the center is set but still slightly jiggly.
Step 9: Let the bars cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set.
Step 10: Using the parchment paper (if lined), lift the bars out of the pan and cut into squares, or cut directly in the pan. Serve plain, or with a scoop of ice cream or a drizzle of caramel sauce for an extra indulgence.

Tips & Variations

For a thicker crust, you can add an extra can of croissant dough to the base or top layers.
Use homemade pumpkin puree for the best flavor and a less watery filling.
Add a handful of chopped pecans or walnuts to the filling for texture.

Swap the cinnamon sugar topping with a dusting of powdered sugar for a lighter finish.
To avoid a soggy crust, blot homemade pumpkin puree with paper towels to remove excess moisture before mixing.

Storage

Store the churro pumpkin cheesecake bars in an airtight container in the refrigerator for up to 4 days. To serve, you can enjoy them cold or let them sit at room temperature for 10-15 minutes. Reheating in a low oven (about 300°F) for 5-7 minutes can help restore the crispness of the croissant layers.

How to Serve

A tall slice of layered cake with four layers of light brown sponge separated by thin dark lines of filling, all stacked neatly on a round white plate. The top layer is covered with a thick drizzle of caramel sauce running down the sides, with a dusting of powdered sugar. The cake sits on a white marbled surface with cinnamon sticks scattered nearby and a small orange pumpkin blurred in the background, soft natural light highlighting the moist texture of the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of homemade pumpkin puree?

Yes, canned pumpkin works well for this recipe. Just be sure to use pure pumpkin puree, not pumpkin pie filling, and if it seems very wet, blot it with paper towels to remove excess moisture before mixing.

Can I make these bars ahead of time?

Absolutely! These bars actually benefit from chilling overnight as it allows the cheesecake filling to set fully and the flavors to develop. Just store them covered in the refrigerator and bring to room temperature before serving for the best texture.