Description
Indulge in the delightful flavors of fall with these Pumpkin Churro Cheesecake Bars. A perfect blend of pumpkin spice, creamy cheesecake, and a hint of cinnamon-sugar goodness in every bite!
Ingredients
Scale
Crescent Dough:
- 2 cans refrigerated crescent roll dough
Cinnamon Sugar Mixture:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar (for filling)
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 large egg
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Make Cinnamon Sugar Mixture: Combine 1/2 cup sugar with cinnamon. Set aside.
- Layer Crescent Dough: Press one can of crescent dough into the dish. Sprinkle with half of cinnamon sugar.
- Prepare Cheesecake Filling: Beat cream cheese, add pumpkin, sugars, vanilla, spice, and egg. Spread over dough.
- Add Top Layer: Lay second can of dough, sprinkle with remaining cinnamon sugar.
- Bake: Bake for 30–35 minutes until golden and set. Cool, then refrigerate for at least 2 hours.
Notes
- Bars can be made a day ahead and refrigerated.
- Drizzle with caramel sauce for extra decadence.
- Seal dough seams well to prevent gaps.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 22g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
