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
Scale
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.
