Name: Churro Pumpkin Cheesecake Bars
Prep time: 10 min
Cook time: 30 min
Total time: 100 min
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; 2 Tablespoons sugar; 2 teaspoons cinnamon; 1 cup powdered sugar; 5 teaspoons of milk

Jump to Recipe

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

Churro Pumpkin Cheesecake Bars Recipe (Printable Copy)

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5 from 1 vote

Churro Pumpkin Cheesecake Bars

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 recipe that is sure to be a hit!

Prep Time10

Cook Time30

Chill Time1

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: cheesecake, easy recipes, pumpkin, Thanksgiving

Servings:

Calories: 191.4kcal

Author: Stacey aka the Soccer Mom

Cost: $8