Description
These Churro Pumpkin Cheesecake Bars combine the flaky, buttery delight of croissant dough with a creamy, spiced pumpkin cheesecake filling, topped with a cinnamon sugar butter glaze. Perfect for fall gatherings or anytime you crave a festive dessert, these bars offer a perfect blend of textures and seasonal flavors, baked to golden perfection.
Ingredients
Scale
Base and Topping
- 2 cans (8 oz each) refrigerated croissant dough
- 2 tbsp unsalted butter, melted
- 2 tbsp ground cinnamon
- 1/2 cup granulated sugar
Cheesecake Filling
- 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
Instructions
- Prepare Cinnamon Sugar Mixture: In a small bowl, combine 1/2 cup granulated sugar with 2 tablespoons ground cinnamon to create the cinnamon sugar topping.
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper. Brush the parchment with some melted butter and sprinkle a portion of the cinnamon sugar mixture on top to create a flavorful base.
- Prepare Croissant Dough Base: Unroll the croissant dough cans and press the dough evenly into the bottom of the prepared pan, pinching seams together to avoid gaps.
- Make Cheesecake Filling: In a large mixing bowl, beat the cream cheese with 1 cup granulated sugar using a hand mixer until smooth and creamy.
- Add Pumpkin and Spices: Incorporate the eggs, pumpkin puree, vanilla extract, ground cinnamon, ground ginger, nutmeg, cloves, and a pinch of salt into the cream cheese mixture. Mix thoroughly until fully combined.
- Assemble Bars: Pour the pumpkin cheesecake filling evenly over the croissant dough base, smoothing the top. If using the second sheet of croissant dough, seal any seams and carefully cover the filling layer. Brush the top layer with the remaining melted butter and generously sprinkle the rest of the cinnamon sugar mixture over it.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the center is mostly set but still slightly jiggly.
- Cool and Chill: Remove from the oven and let the bars cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours to fully set.
- Serve: Once chilled, lift the bars out of the pan using the parchment paper or cut directly in the pan into squares. Serve plain, topped with ice cream, or drizzled with caramel sauce for extra indulgence.
Notes
- If pumpkin puree is very wet, blot it with paper towels to avoid soggy bars.
- Ensure cream cheese is softened to room temperature for smooth mixing.
- The bars are best chilled but can be stored covered in the refrigerator for up to 3 days.
- For easier slicing, warm the knife slightly or refrigerate longer before cutting.
- Optional toppings like whipped cream or caramel sauce enhance the dessert but are not required.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin cheesecake bars, churro dessert, fall dessert, pumpkin bars, cheesecake bars, croissant dough dessert
