Save Creamy pumpkin cheesecake layered over a cinnamon-sugar churro crust, all baked into easy-to-slice bars perfect for autumn gatherings.
I first tested these bars for a fall potluck, and they disappeared faster than any pie or cake I’ve ever brought. They have quickly become a staple for our Thanksgiving dessert table.
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 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.
- Mix Dry Ingredients:
- Whisk together flour cinnamon salt and baking powder for the churro crust in a medium bowl.
- Combine Wet Ingredients:
- In a large bowl mix melted butter and sugar until smooth. Beat in eggs and vanilla extract until combined.
- Combine Dough:
- Add dry ingredients to wet and mix until a soft dough forms.
- Form Crust:
- Press two thirds of the dough evenly into the bottom of the prepared pan. Reserve remaining dough.
- Make Cinnamon Sugar:
- Combine topping ingredients in a small bowl.
- Add Cinnamon Sugar:
- Sprinkle half the cinnamon sugar mixture evenly over the dough in the pan.
- Prepare Cheesecake Layer:
- 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 pumpkin cheesecake mixture evenly over churro crust.
- Add Remaining Dough:
- Drop small spoonfuls of reserved dough on top. Gently flatten with a spatula or fingers. (It will not cover completely.)
- Top Cinnamon Sugar:
- Sprinkle 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 Slice:
- Cool completely in the pan then chill for at least 2 hours before slicing into bars.
Save We always make a double batch when my kids’ friends come over for autumn movie nights. Watching the whole pan vanish in minutes together creates a warm memory every fall.
Serving Suggestions
Serve bars with hot coffee or spiced chai for a cozy treat. For added indulgence drizzle with caramel sauce or top with freshly whipped cream.
Storage & Make Ahead
Store bars in an airtight container in the refrigerator for up to 4 days. These bars can be made ahead and frozen for up to 1 month.
Variations
For a gluten-free twist substitute all-purpose flour for a 1:1 gluten-free blend. Add a pinch of cardamom for extra warmth or swap pumpkin purée for sweet potato.
Save These cheesecake churro bars are sure to be the star of your fall dessert spread. Every slice brings together creamy pumpkin and cinnamon for a memorable seasonal bite.
Recipe FAQ
- → Can I make these bars gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour in the crust.
- → What’s the best way to serve these bars?
Bars are delicious chilled after baking, but can also be enjoyed at room temperature for softness.
- → How do I achieve a crisp churro topping?
Use parchment paper and sprinkle cinnamon sugar before and after baking for extra texture and flavor.
- → Can I add additional spices?
Yes, a pinch of cardamom or extra nutmeg boosts the autumnal warmth in the filling.
- → Are these bars suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly, but check labels for cross-contamination if needed.
- → Do I need an electric mixer?
A mixer helps create a smooth cheesecake layer, but vigorous whisking by hand also works well.