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–+ servings

Pumpkin Churro Cheesecake Bars

These Pumpkin Pie Churro Cheesecake Bars bring together the best of fall in one delicious bite. A creamy, spiced pumpkin cheesecake filling is sandwiched between buttery crescent dough and topped with a crispy cinnamon sugar crust. It’s the cozy, sweet treat your autumn cravings have been waiting for!
Prep Time40 minutes
Cook Time40 minutes
Total Time2 hours
Yields16 bars
Print Recipe Pin Recipe
Servings16 bars

Ingredients

CHEESECAKE FILLING

  • 24 ounces cream cheese, room temperature
  • 1/2 cup granulated white sugar
  • 2/3 cup light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 cup pumpkin puree
  • 1/2 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 3 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

CINNAMON SUGAR

  • 3/4 cup granulated white sugar
  • 2 tablespoons cinnamon powder

FOR ASSEMBLY

  • 2 Pillsbury Crescent Roll sheets
  • 1/3 to 1/2 cup unsalted butter, melted

Instructions 

PREPARE THE CHEESECAKE FILLING

  1. Using a stand mixer with a paddle attachment or handheld beater, combine the cream cheese, granulated sugar, and brown sugar. Beat on medium speed until creamy and smooth.
  2. Add the pumpkin puree, eggs, all-purpose flour, sour cream, vanilla extract, pumpkin pie spice, and salt. Mix until creamy and smooth again, scraping down the sides of the bowl as needed.
  3. Smack the bottom of the bowl a few times to remove any air bubbles.

MIX THE CINNAMON SUGAR

  1. In a small bowl, combine the granulated white sugar and cinnamon. Stir well and set aside.

ASSEMBLE THE BARS

  1. Preheat your oven to 325°F.
  2. Brush the bottom of a 9x16 baking tray generously with melted butter. Sprinkle about half of the cinnamon sugar evenly over the butter.
  3. Lay one sheet of crescent roll dough over the bottom of the tray.
  4. Pour the pumpkin pie cheesecake filling on top of the dough and spread it evenly into a thick layer.
  5. Place the second sheet of crescent roll dough over the filling. Brush the top generously with melted butter and sprinkle with the remaining cinnamon sugar.

BAKE THE CHEESECAKE BARS

  1. Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and the filling is fully set.

COOL AND CHILL

  1. Allow the bars to cool to room temperature on the counter.
  2. Cover the tray and refrigerate overnight or for at least 6 hours to ensure the bars are fully set.

SLICE AND SERVE

  1. Cut the chilled bars into squares and serve.
  2. For an extra festive touch, top with whipped cream, a sprinkle of cinnamon, or a drizzle of dulce de leche.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!