# Components:
→ 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. Line a 9x13-inch baking pan with parchment paper, allowing a slight overhang for easy removal.
02 - Whisk the flour, cinnamon, salt, and baking powder together in a medium bowl.
03 - In a large bowl, stir melted butter and sugar until fully incorporated. Add eggs and vanilla extract, beating until smooth.
04 - Gradually fold the dry mixture into the wet mixture until a soft dough forms.
05 - Press two-thirds of the prepared dough evenly in the bottom of the lined pan. Reserve the remaining dough.
06 - In a small bowl, combine granulated sugar and ground cinnamon to form the topping.
07 - Sprinkle half of the cinnamon sugar mixture evenly over the churro crust layer.
08 - Beat cream cheese until smooth in a separate bowl. Add granulated sugar, pumpkin purée, egg, vanilla, cinnamon, nutmeg, cloves, and salt. Mix until creamy and well blended.
09 - Evenly spread pumpkin cheesecake filling over the churro crust.
10 - Drop spoonfuls of the reserved churro dough over the cheesecake layer. Gently flatten with spatula or fingers; expect some areas to remain uncovered.
11 - Sprinkle remaining cinnamon sugar mixture over the dough.
12 - Bake 38–42 minutes until the center is set and edges are golden.
13 - Cool bars completely in the pan. Refrigerate for at least 2 hours before slicing to ensure clean cuts.
