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!
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
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.