Save to Pinterest Creamy pumpkin cheesecake layered over a cinnamon-sugar churro crust, all baked into easy-to-slice bars perfect for autumn gatherings.
The first time I made these bars, they quickly disappeared at our family’s pumpkin carving night. Everyone loved how the warm cinnamon paired with the creamy pumpkin cheesecake, and the churro crust tasted just like our favorite fair treats.
Ingredients
- Churro Crust: 1 cup (225 g) unsalted butter, melted, 1 cup (200 g) granulated sugar, 2 large eggs, 2 tsp vanilla extract, 2 cups (250 g) all-purpose flour, 1 ½ tsp ground cinnamon, ½ tsp salt, 1 tsp baking powder
- Cinnamon Sugar Topping: ¼ cup (50 g) granulated sugar, 1 ½ tsp ground cinnamon
- Pumpkin Cheesecake Layer: 8 oz (225 g) cream cheese, softened, ½ cup (100 g) granulated sugar, 1 cup (225 g) pumpkin purée, 1 large egg, 1 tsp vanilla extract, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ⅛ tsp ground cloves, ⅛ tsp salt
Instructions
- Prepare the pan:
- Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Make churro crust dry mix:
- In a medium bowl, whisk together flour, cinnamon, salt, and baking powder for the churro crust.
- Mix churro crust wet ingredients:
- In a separate large bowl, mix melted butter and sugar until smooth. Beat in eggs and vanilla extract until combined.
- Combine crust ingredients:
- Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Layer dough:
- Press two-thirds of the dough evenly into the bottom of the prepared pan. Reserve the remaining dough.
- Prepare cinnamon sugar topping:
- In a small bowl, combine the cinnamon sugar topping ingredients.
- Sugar topping base:
- Sprinkle half of the cinnamon sugar mixture evenly over the dough in the pan.
- Make pumpkin cheesecake:
- In another bowl, beat cream cheese until smooth. Add sugar and beat until creamy. Mix in pumpkin purée, egg, vanilla, cinnamon, nutmeg, cloves, and salt until fully combined.
- Layer cheesecake:
- Spread the pumpkin cheesecake mixture evenly over the churro crust.
- Add dough dollops:
- Drop small spoonfuls of the reserved churro dough on top of the cheesecake layer. Gently flatten with a spatula or your fingers. (It will not cover completely.)
- Top with cinnamon sugar:
- Sprinkle the remaining cinnamon sugar mixture over the top.
- Bake:
- Bake for 38–42 minutes, or until the center is just set and the edges are golden.
- Cool and chill:
- Cool completely in the pan, then chill for at least 2 hours before slicing into bars.
Save to Pinterest My kids help mix the cinnamon sugar and always sneak a taste of the pumpkin cheesecake filling every fall. These bars make any autumn night feel festive and special.
Required Tools
9x13-inch (23x33 cm) baking pan, mixing bowls, electric mixer or whisk, rubber spatula, parchment paper, measuring cups and spoons
Allergen Information
Contains eggs, milk (cream cheese, butter), and wheat (flour). Always check ingredient labels for possible cross-contamination.
Nutritional Information
Each bar contains approximately 270 calories, 14 g total fat, 33 g carbohydrates, and 3 g protein.
Save to Pinterest Slice carefully and serve with hot coffee or spiced chai. These bars always disappear fast at any gathering.
Recipe FAQs
- → Can I substitute gluten-free flour for the crust?
Yes! Use a 1:1 gluten-free blend for similar results and texture.
- → Do these bars need refrigeration after baking?
Chill bars for at least 2 hours after cooling, and store leftovers in the refrigerator.
- → Can I add extra spices?
Definitely. Try a pinch of cardamom or adjust cinnamon and nutmeg for a spicier flavor.
- → What’s the best way to serve these bars?
Serve chilled or at room temperature. Pair with coffee, tea, or spiced chai.
- → Can I freeze pumpkin cheesecake churro bars?
Yes. Wrap bars tightly and freeze for up to three months. Thaw before enjoying.