With a crunchy layer of sweet cinnamon sugar topping, our Churro Pumpkin Cheesecake Bars take pumpkin cheesecake to the next level! An easy and delicious fall or holiday recipe that is sure to be a hit!
Pumpkin Churro Cheesecake Bars
My husband (the chef in the family) is famous for his Sopapilla Cheesecake Bars. They are one of his most requested desserts at holidays and family events! He even made Guava Cheesecake Bars too!
These churro pumpkin cheesecake bars are a twist on those decadent sopapilla cheesecake bars — with lots of real pumpkin flavor!
Or you could look at it like a twist on the basic pumpkin cheesecake bars recipe — with the addition of crunchy churro topping and sweet cream cheese drizzle!
Either way you spin it, these are the BEST pumpkin cheesecake bars…AND the best churro cheesecake bars…ever!!
If you’re a pumpkin fan, this recipe is a must-try!!
Note: For your convenience, I’ve included shop-able ad links to some of the products used to make this pumpkin churro cheesecake bars recipe; read our full disclosure policy here.
Pumpkin Cheesecake Bars Ingredients
- 8 ounces cream cheese, softened
- 3/4 cup sugar
- 1 cup pumpkin puree
- 1 egg
- 2 teaspoons pumpkin pie spice
- 2 cans refrigerated crescent rolls or dough sheets
Churro Topping Ingredients
- 2 Tablespoons sugar
- 2 teaspoons cinnamon
- 1 cup powdered sugar
- 5 teaspoons of milk
Kitchen Supplies Used:
- Stand mixer (we bought a refurbished KitchenAid and got it for practically half price!)
- 9 x 13″ baking dish
- Non-slip mixing bowls
How to Make Pumpkin Cheesecake Bars with Churro Topping
First, preheat the oven to 375°F degrees and prepare 9×13″ baking pan with nonstick spray.
Using a stand mixer or electric hand mixer, cream together the softened cream cheese and sugar until fluffy. Then add in your pumpkin, egg, and spices. Continue mixing until you have a smooth batter.
Now it’s time to layer your pumpkin cheesecake bars:
- Unroll one can of crescent dough and press into the bottom of the prepared baking pan.
- Pour the pumpkin cheesecake batter on top of the dough in the pan.
- Unroll the second can of crescent dough and gently place on top of your pumpkin cheesecake. You may need to stretch the dough slightly to reach the sides of the pan and cover all of the batter.
- In a small bowl, whisk together the sugar and cinnamon and sprinkle on top of the dough.
Once layered, place pan in oven and bake for 25-30 minutes. Test with a toothpick to make sure it’s done.
After baking, remove pan from oven and place it on a wire rack too cool for one hour, then refrigerate until completely chilled.
Whisk together the powdered sugar and milk, then drizzle over top of the chilled pumpkin cheesecake bars.
How to Store Your Pumpkin Cheesecake Bars
Store your pumpkin cheesecake bars in airtight container in the refrigerator. They should keep for at least 2-3 days.
More of Our Favorite Pumpkin Recipes
- Chocolate Pumpkin Cake
- Pumpkin Pie Spice Muddy Buddies
- Gluten Free Starbucks Pumpkin Loaf
- Caramel Pumpkin Poke Cake
- Chocolate Pumpkin Spice Truffles
- Pumpkin Pie Bread Pudding
- Greek Yogurt Pumpkin Parfait
- Pumpkin Pie Cupcakes
- Pumpkin Bread Pudding
Churro Pumpkin Cheesecake Bars Recipe (Printable Copy)
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Churro Pumpkin Cheesecake Bars
Ingredients
Pumpkin Cheesecake Bars Ingredients
- 8 ounces cream cheese softened
- 3/4 cup sugar
- 1 cup pumpkin puree
- 1 egg
- 2 teaspoons pumpkin pie spice
- 2 cans refrigerated crescent rolls or dough sheets
Churro Topping Ingredients
- 2 Tablespoons sugar
- 2 teaspoons cinnamon
- 1 cup powdered sugar
- 5 teaspoons of milk
Instructions
- Preheat the oven to 375°F degrees and coat a 9x13" pan with nonstick spray.
- Using a stand mixer or electric hand mixer, cream together the softened cream cheese and sugar until fluffy.
- Add pumpkin puree, egg, and spices and continue mixing. Set aside.
- Unroll one can of crescent dough and press into the bottom of the prepared baking pan.
- Pour the pumpkin cheesecake batter on top of the dough in the pan.
- Unroll the second can of crescent dough and gently place on top of your pumpkin cheesecake. You may need to stretch the dough slightly to reach the sides of the pan and cover all of the batter.
- In a small bowl, whisk together the sugar and cinnamon and sprinkle on top of the dough.
- Bake for 25-30 minutes.
- Remove pan from oven and place the pan on a wire rack too cool for one hour, then refrigerate until completely chilled.
- Whisk together the powdered sugar and milk, then drizzle over top of the chilled pumpkin cheesecake bars.
Notes
Nutrition
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Ultimate Chocolate Peanut Butter Cheesecake
No Bake Cookie Monster Cheesecake
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