# What You Need:
→ Churro Crust
01 - 1 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 2 cups all-purpose flour
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon salt
08 - 1 teaspoon baking powder
→ Cinnamon Sugar Topping
09 - 1/4 cup granulated sugar
10 - 1 1/2 teaspoons ground cinnamon
→ Pumpkin Cheesecake Layer
11 - 8 ounces cream cheese, softened
12 - 1/2 cup granulated sugar
13 - 1 cup pumpkin purée
14 - 1 large egg
15 - 1 teaspoon vanilla extract
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 teaspoon ground nutmeg
18 - 1/8 teaspoon ground cloves
19 - 1/8 teaspoon salt
# Directions:
01 - Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing excess on the sides for easy lifting.
02 - In a medium mixing bowl, whisk together all-purpose flour, ground cinnamon, salt, and baking powder until well combined.
03 - In a large bowl, blend melted unsalted butter and granulated sugar until smooth. Beat in eggs and vanilla extract until integrated.
04 - Add dry ingredients to wet mixture and stir until a soft dough is formed.
05 - Press two-thirds of dough evenly into the bottom of the prepared pan. Reserve remaining dough for topping.
06 - In a small bowl, blend granulated sugar and ground cinnamon for topping.
07 - Evenly sprinkle half of the cinnamon sugar mixture over the spread dough in the pan.
08 - In a separate bowl, beat softened cream cheese until smooth. Add granulated sugar and beat until creamy. Mix in pumpkin purée, egg, vanilla, cinnamon, nutmeg, cloves, and salt until uniform.
09 - Spread the pumpkin cheesecake mixture evenly over the churro crust.
10 - Drop small spoonfuls of reserved churro dough over the cheesecake layer, gently flattening with a spatula or fingers. The coverage will be imperfect.
11 - Sprinkle remaining cinnamon sugar mixture over the top.
12 - Bake in center of oven for 38 to 42 minutes, until center is just set and edges are golden brown.
13 - Allow to finish cooling in pan to room temperature, then refrigerate at least 2 hours before cutting into bars.
