Cheesecake bars with pumpkin and churro

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With a crispy layer of fudge and cinnamon, our Cheesecake bars with pumpkin and churro Take pumpkin pie to the next level! An easy and delicious fall or holiday recipe that is sure to be a hit!

Pumpkin pie and cheesecake bars

My husband (the family chef) is famous for his Sopapilla Cheesecake Bars. They are one of your most requested desserts on holidays and family events! He even made guava cheese bars too!

These pumpkin and churro cheesecake bars are a different twist on those decadent sopapilla cheesecake bars, flavored with real pumpkin!

Or you can see it as a twist on the basic pumpkin cheesecake bar recipe, with the addition of crispy churro filling and drizzle of sweet cream cheese!

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Whichever way you spin it, these are the BEST pumpkin cheesecake bars … AND the best churro cheesecake bars … ever!

If you're a pumpkin fanatic, this recipe is a must-try!

Note: For your convenience, I have included buyable ad links to some of the products used to make this pumpkin churro cheesecake bar recipe; Read our full disclosure policy here.

Ingredients of Pumpkin Cheesecake Bars

  • 8 ounces cream cheese, softened
  • 3/4 cup sugar
  • 1 cup of pumpkin puree
  • 1 egg
  • 2 teaspoons of pumpkin pie spices
  • 2 cans of refrigerated rolls or sheets of dough

Churro topping ingredients

  • 2 tablespoons of sugar
  • 2 teaspoons of cinnamon
  • 1 cup powdered sugar
  • 5 teaspoons of milk

Kitchen supplies used:

How to Make Pumpkin Cheesecake Bars with Churro Topping

First, preheat the oven to 375 Ā° F and prepare a 9 Ɨ 13 ā€³ baking pan with nonstick spray.

Using a stand mixer or electric hand mixer, mix the softened cream cheese and sugar until fluffy. Then add your pumpkin, egg, and spices. Continue mixing until you get a smooth dough.

Now is the time to layer your pumpkin pie bars:

  1. Unroll a can of growing dough and press to the bottom of the prepared baking sheet.
  2. Pour the pumpkin pie batter onto the dough in the pan.
  3. Unroll the second can of growing dough and gently place it on top of your pumpkin pie. You may need to roll out the dough slightly to reach the sides of the pan and cover the entire dough.
  4. In a small bowl, mix together the sugar and cinnamon and sprinkle on top of the dough.

Once layered, place the pan in the oven and bake for 25-30 minutes. Try a toothpick to make sure it's ready.

After baking, remove the pan from the oven and place it on a rack that is too cold for an hour, then refrigerate until completely cold.

Whisk together the powdered sugar and milk, then drizzle over the chilled pumpkin cheesecake bars.

How to Store Your Pumpkin Cheesecake Bars

Store your pumpkin cheesecake bars in an airtight container in the refrigerator. They must be kept for at least 2-3 days.

More of our favorite pumpkin recipes

Pumpkin and Churro Cheesecake Bars Recipe (Printable Copy)

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Cheesecake bars with pumpkin and churro

With a crisp layer of sweet cinnamon sugar, our pumpkin and churro cheesecake bars take pumpkin cheesecake to the next level. An easy and delicious fall recipe that is sure to be a hit!

Course: Dessert

American kitchen

Keyword: cheesecake, easy recipes, pumpkin, thanksgiving

Servings: 12

Calories: 191.4 kcal

Author: Stacey, also known as the soccer mom

Ingredients

Ingredients of Pumpkin Cheesecake Bars

  • 8 ounces softened cream cheese
  • 3/4 cup sugar
  • 1 cup of pumpkin puree
  • 1 egg
  • 2 teaspoons of pumpkin pie spices
  • 2 cans of refrigerated rolls or sheets of dough

Churro topping ingredients

  • 2 tablespoons of sugar
  • 2 teaspoons of cinnamon
  • 1 cup powdered sugar
  • 5 teaspoons of milk

Instructions

  1. Preheat oven to 375 Ā° F and coat 9 Ɨ 13 ā€skillet with nonstick spray.

  2. Using a stand mixer or electric hand mixer, mix the softened cream cheese and sugar until fluffy.

  3. Add pumpkin puree, egg, and spices and continue mixing. Set aside.

  4. Unroll a can of growing dough and press to the bottom of the prepared baking sheet.

  5. Pour the pumpkin pie batter onto the dough in the pan.

  6. Unroll the second can of growing dough and gently place it on top of your pumpkin pie. You may need to roll out the dough slightly to reach the sides of the pan and cover the entire dough.

  7. In a small bowl, mix together the sugar and cinnamon and sprinkle on top of the dough.

  8. Bake for 25-30 minutes.

  9. Remove the pan from the oven and place it on a rack that is too cold for an hour, then refrigerate until completely cold.

  10. Whisk together the powdered sugar and milk, then drizzle over the chilled pumpkin cheesecake bars.

Recipe Notes

Note: Nutritional information is only a rough estimate; Actual values ā€‹ā€‹will vary based on the exact ingredients used and the amount of recipe prepared.

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