Seasonal flavors take center stage with these delicious pumpkin churro cheesecake bars featuring a pumpkin cream cheese filling and the cinnamon-sugar flavor of warm churros.
As a food blogger and recipe creator it pains me to admit this … but I am not the best baker. I proud myself on being a fantastic home cook and a talented mixologist but when it comes to baking, it’s just not my strength.
Fortunately, these pumpkin churro cheesecake bars don’t require a lot of baking skill. They are so simple to make and the process is made even simpler thanks to a few ingredient shortcuts!
How to make Pumpkin Churro Cheesecake Bars
To start, preheat your oven to 375 degrees and spray a 9×13 pan with nonstick spray. While the oven is heating, you can begin to combine your filling. Beat the cream cheese and sugar until creamy.
Add the pumpkin, egg, and spices and beat again.
Next, unroll one can of crescent dough and press into the bottom of the prepared pan. Pour the pumpkin mixture on top of the dough in the pan.
Unroll the second can of crescent dough on top of the pumpkin mixture. Gently stretch the dough to reach the sides and cover all the pumpkin.
Mix together the sugar and cinnamon and sprinkle all over the top of the dough. Bake for 25-30 minutes.
Remove and cool on a wire rack for one hour, refrigerate until completely chilled.
To finish the Pumpkin Churro Cheesecake Bars, you will want to drizzle them with a little drizzle. To prepare, whisk together the powdered sugar and milk. Drizzle over the top of the chilled danish.
Store in a container in the refrigerator.
That’s it! Can’t get much simpler than that. I told you these Pumpkin Churro Cheesecake Bars were easy to make, yet, they still have that homemade look and taste! The full list of ingredients and recipe is below.
Pumpkin Churro Cheesecake Bars
Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes
Ingredients (for the pumpkin cheesecake bar):
1 – 8 ounce package cream cheese, softened
3/4 C sugar
1 C pumpkin puree
1 egg
2 tsp pumpkin pie spice
2 cans refrigerated crescent rolls or dough sheets
Ingredients (for the topping):
2 Tbsp of sugar
2 tsp cinnamon
1 C of powdered sugar
5 tsp of milk
Directions:
- Preheat the oven to 375 degrees, spray a 9×13 pan with nonstick spray.
- Beat the cream cheese and sugar until creamy.
- Add the pumpkin, egg, and spices and beat again.
- Unroll one can of crescent dough and press into the bottom of the prepared pan.
- Pour the pumpkin mixture on top of the dough in the pan.
- Unroll the second can of crescent dough on top of the pumpkin mixture.
- Gently stretch the dough to reach the sides and cover all the pumpkin.
- Mix together the sugar and cinnamon and sprinkle all over the top of the dough.
- Bake for 25-30 minutes.
- Remove and cool on a wire rack for one hour, refrigerate until completely chilled.
- Whisk together the powdered sugar and milk. Drizzle over the top of the chilled danish.
Enjoy!
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