If you adore cozy fall flavors and crave a dessert that’s both creamy and delightfully crispy, the Pumpkin Churro Cheesecake Bars Recipe will quickly become your new favorite treat. Imagine a buttery graham cracker crust with a hint of cinnamon holding a luxuriously smooth pumpkin cheesecake filling, all topped with that signature cinnamon-sugar crunch reminiscent of a churro. These bars capture everything we love about pumpkin spice season, by combining warm spices, creamy textures, and just the right amount of sweetness in every luscious bite.
Ingredients You’ll Need
Each ingredient in the Pumpkin Churro Cheesecake Bars Recipe plays a crucial role. From the buttery crust to the spiced pumpkin filling, these simple but thoughtfully selected ingredients create layers of flavor and texture that make this dessert unforgettable.
- 1 1/2 cups graham cracker crumbs: Forms a sturdy yet tender base with a mild sweetness.
- 1/2 cup unsalted butter, melted: Binds the crust together and adds rich mouthfeel.
- 1/4 cup granulated sugar: Sweetens the crust and enhances caramelization during baking.
- 1 tablespoon cinnamon: Gives the crust that warm churro flavor twist.
- 2 (8 oz) packages cream cheese, softened: The star of the cheesecake layers providing creaminess and tang.
- 1/2 cup granulated sugar: Sweetens the cheesecake filling without overpowering the pumpkin.
- 1 teaspoon vanilla extract: Adds depth and rounds out the spices beautifully.
- 2 large eggs: Essential for structure and smooth texture in the cheesecake.
- 1 cup canned pumpkin puree: Brings moistness plus that unmistakable seasonal flavor.
- 1 teaspoon ground cinnamon: Infuses the filling with warm spiciness.
- 1/2 teaspoon ground ginger: Adds a subtle zesty kick for complexity.
- 1/4 teaspoon ground nutmeg: A classic pumpkin pairing for aromatic depth.
- 1/4 teaspoon salt: Balances sweetness and elevates all the flavors.
- 1/2 cup sour cream: Keeps the cheesecake tangy and extra creamy.
- 1/4 cup granulated sugar: Used for the cinnamon-sugar topping for that perfect churro finish.
- 1 tablespoon ground cinnamon: Mixed with sugar to recreate the iconic churro coating.
How to Make Pumpkin Churro Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C), and generously grease or line an 8×8-inch baking pan with parchment paper. Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a medium bowl. Mix until every crumb is fully coated and evenly flavored. Press this mixture firmly into the baking pan to form an even layer, which will create that crunchy churro-style base. Bake for 8 to 10 minutes, then remove from the oven and let it cool while you prepare the cheesecake filling.
Step 2: Mix the Cheesecake Filling
Using a large bowl, beat together the softened cream cheese and half a cup of sugar until the mixture is smooth and creamy, taking about two minutes. Then add the eggs one by one, beating well after each addition. Next, stir in vanilla extract, pumpkin puree, cinnamon, ginger, nutmeg, and salt until the mixture is evenly combined and velvety smooth. Finally, fold in the sour cream to add extra creaminess and tang.
Step 3: Bake the Cheesecake Bars
Pour the luscious pumpkin cheesecake batter over the cooled churro crust, spreading it evenly with a spatula for a neat layer. Bake in the preheated oven for 40 to 45 minutes. You’re looking for the center to be mostly set yet slightly jiggly, similar to a soft cheesecake texture. A toothpick inserted into the center should come out mostly clean with just a few moist crumbs.
Step 4: Chill and Add Topping
Allow the bars to cool completely at room temperature before transferring them to the refrigerator. Chill for at least 3 hours, though overnight is best to let the flavors meld and the bars set fully. Meanwhile, mix the remaining sugar and cinnamon in a small bowl to create the churro topping. Just before serving, sprinkle this mixture evenly on top, adding the signature crunch and cinnamon sugar flavor that makes these bars irresistible.
How to Serve Pumpkin Churro Cheesecake Bars Recipe
Garnishes
While the cinnamon-sugar topping is a classic finish, you can elevate these bars further with a dollop of freshly whipped cream or a drizzle of caramel sauce for extra indulgence. Toasted pecans or a sprinkle of crushed graham crackers add delightful texture, turning each bite into a flavor sensation.
Side Dishes
Pair these rich and spiced cheesecake bars with light sides like a crisp green salad or fresh fruit for balance. A warm cup of chai tea or spiced coffee complements the pumpkin and cinnamon notes beautifully, making your dessert experience cozy and complete.
Creative Ways to Present
For a festive touch, serve the bars in mini dessert glasses layered with whipped cream or pumpkin mousse for a parfait-style treat. You can also cut these bars into bite-sized squares and serve them on a platter at your holiday parties—they’re guaranteed to disappear fast!
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Churro Cheesecake Bars keep beautifully in an airtight container in the refrigerator for up to 4 days. Make sure they’re well covered to prevent the cinnamon sugar topping from becoming soggy.
Freezing
You can freeze these bars by wrapping them tightly in plastic wrap and then in foil, or placing them in a freezer-safe container. They last for up to 2 months frozen, making them a perfect make-ahead treat for busy holiday seasons.
Reheating
Since these bars are best served chilled, simply thaw frozen bars overnight in the refrigerator before enjoying. If you prefer them slightly warm, heat individual portions in the microwave for 10-15 seconds but avoid overheating to maintain their creamy texture.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just be sure to cook and puree fresh pumpkin until smooth and drain any excess water to avoid a runny filling. The flavor will be equally delicious and fresh.
What’s the best way to soften cream cheese quickly?
To soften cream cheese fast, leave it out at room temperature for about an hour. Alternatively, cut it into cubes and microwave for 15-20 seconds, checking frequently to avoid melting.
Can I substitute the sour cream for Greek yogurt?
Yes, plain Greek yogurt can be used as a healthier alternative. It will slightly change the tanginess but still keep the filling creamy and smooth.
Is it necessary to chill the bars overnight?
While chilling for at least 3 hours sets the bars well, letting them rest overnight enhances their flavor and texture, making them easier to cut and more enjoyable to eat.
How can I make these bars vegan or dairy-free?
For a vegan twist, use dairy-free cream cheese and sour cream alternatives, along with an egg substitute like flax eggs. The crust can be made with vegan butter to keep everything plant-based and delicious.
Final Thoughts
Once you try this Pumpkin Churro Cheesecake Bars Recipe, you’ll understand why it’s a standout in any dessert lineup. The rich, creamy pumpkin filling paired with that irresistible churro crunch is pure magic. Whether you’re baking for a holiday feast or just cozying up on a chilly day, these bars bring comforting autumn flavors in every bite. Give them a try—you just might find your new favorite pumpkin dessert!
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Pumpkin Churro Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes plus chilling time
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Pumpkin Churro Cheesecake Bars, featuring a spiced graham cracker crust topped with creamy pumpkin cheesecake and finished with a classic cinnamon-sugar churro topping. Perfect for fall gatherings or anytime you crave the warm flavors of pumpkin and cinnamon in a luscious dessert bar.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup sour cream
Topping
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C) and grease or line an 8×8-inch baking pan with parchment paper to ensure easy removal of the bars.
- Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Stir until the crumbs are fully coated and the mixture holds together when pressed.
- Press and Bake Crust: Firmly press the crumb mixture into the bottom of the prepared pan to form an even layer. Bake for 8-10 minutes until set, then remove from oven and allow to cool while preparing the filling.
- Beat Cream Cheese and Sugar: In a large bowl, beat softened cream cheese with sugar until smooth and creamy, about 2 minutes, ensuring no lumps remain for a silky texture.
- Add Eggs: Incorporate eggs one at a time into the cream cheese mixture, beating well after each addition to fully integrate them and maintain smoothness.
- Add Flavorings and Pumpkin: Blend in vanilla extract, pumpkin puree, cinnamon, ginger, nutmeg, and salt. Mix until the filling is homogeneous and silky.
- Stir in Sour Cream: Gently blend in sour cream until fully combined, which adds creaminess and balances the spices.
- Pour Filling Over Crust: Spread the cheesecake filling evenly over the cooled crust with a spatula for an even bake and attractive appearance.
- Bake Cheesecake: Bake at 325°F (163°C) for 40-45 minutes, until the center is mostly set but still slightly jiggly. Testing with a toothpick should show mostly clean results.
- Cool and Chill: Remove the pan from the oven and cool to room temperature. Refrigerate the cheesecake bars for at least 3 hours or overnight to set completely.
- Prepare Topping: In a small bowl, mix cinnamon and sugar to create the signature churro topping.
- Add Topping: Once fully chilled, sprinkle the cinnamon-sugar topping evenly over the cheesecake bars for a crunchy, fragrant finish.
- Serve: Slice into bars and serve chilled, enjoying the rich, creamy pumpkin layers with the sweet, spiced churro crust and topping.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Press the crust firmly to create a sturdy base that holds the cheesecake filling well.
- Do not overbake the cheesecake; a slightly jiggly center ensures moistness after chilling.
- Refrigerate the bars thoroughly to allow the cheesecake to firm up for clean slices.
- For easier removal, lift the bars out using the parchment paper edges once chilled.
- These bars keep well refrigerated for up to 4 days and can be frozen for up to 1 month.
