Go Back
- 1 cup graham cracker crumbs - 1/2 cup unsalted butter, melted - 1/4 cup granulated sugar - 2 teaspoons cinnamon, divided - 8 oz cream cheese, softened - 1 cup pumpkin puree - 1/2 cup brown sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon nutmeg - 1/4 teaspoon salt You can easily adjust some ingredients. For the crust, you can use digestive biscuits instead of graham crackers. If you want a dairy-free option, try using vegan cream cheese. For a richer flavor, consider adding maple syrup in place of some brown sugar. Garnishes can elevate your bars. Whipped cream adds a nice touch. You can also sprinkle extra cinnamon on top for a spiced finish. Consider drizzling melted chocolate for a unique twist. Fresh pecans or walnuts can add crunch and flavor as well. Start by preheating your oven to 350°F. Grab a 9x9-inch baking pan. Grease it lightly and line it with parchment paper. Leave some paper hanging over the edges for easy removal later. In a medium bowl, mix together 1 cup of graham cracker crumbs, 1/2 cup of melted butter, and 1/4 cup of granulated sugar. Add 1 teaspoon of cinnamon to this mix. Combine everything well until the crumbs are coated. Press this mixture firmly into the bottom of your prepared pan. It should form a nice, even layer. Bake it in the oven for about 8-10 minutes until it looks slightly golden. Once done, take it out and let it cool for a bit. While the crust cools, move to the filling. In a large mixing bowl, beat 8 oz of softened cream cheese until it's smooth. Add 1 cup of pumpkin puree, 1/2 cup of brown sugar, 2 large eggs, and 1 teaspoon of vanilla extract. Don’t forget to include 1/2 teaspoon of nutmeg and 1/4 teaspoon of salt. Mix everything together until it's well combined and smooth. This filling should be rich and creamy. Pour the pumpkin cheesecake filling over your cooled crust. Spread it evenly across the top. Bake everything in the oven for 30-35 minutes. The edges should be set, but the center can still jiggle a bit. While it bakes, prepare the churro topping. In a small bowl, mix the remaining 1 tablespoon of cinnamon with 1/4 cup of sugar. Once the cheesecake bars are done baking, take them out and let them cool in the pan at room temperature. After they cool, sprinkle the churro topping evenly over the top. Put the bars in the fridge for at least 2 hours before slicing them into squares. Use the parchment paper to lift them out of the pan for cutting. Enjoy these delicious treats! To get a creamy texture, start with room temperature cream cheese. Cold cream cheese will not blend well. Mix it until smooth before adding other ingredients. Incorporate the pumpkin puree gently. Overmixing can add air, causing cracks. The filling should be thick yet smooth when done. Bake until the edges are set but the center is slightly jiggly. This helps keep the bars creamy. One common mistake is not greasing the pan well. This can make it hard to lift the bars out later. Make sure to line the pan with parchment paper. Also, avoid overbaking. If the center looks firm, it’s likely overdone. Another mistake is skipping the chilling step. Chilling helps set the bars and enhances the flavors. You can add a pinch of ground ginger for more spice. A splash of maple syrup can deepen the pumpkin flavor. For a nutty twist, fold in some chopped pecans or walnuts into the filling. Consider adding chocolate chips for a decadent touch. Each of these options can elevate your bars and make them even more delightful. {{image_2}} You can spice up your pumpkin churro cheesecake bars in fun ways. Try adding ginger for warmth or cardamom for a unique flavor twist. A pinch of allspice can also add depth. Each spice brings a new vibe, making your bars special and exciting. Experiment with what you love, and find your favorite mix! If you want a different crust, there are many choices. Use crushed cookies like Oreos for a richer taste. You can also try almond flour for a nutty flavor. For a healthier option, blend oats and coconut oil for a more wholesome base. Each crust changes the flavor, so have fun picking your favorite! Making these bars vegan or gluten-free is easy. Replace cream cheese with a dairy-free option made from nuts. Use silken tofu blended until smooth for a creamy texture. For gluten-free, swap graham cracker crumbs with gluten-free cookies or almond flour. These options keep the taste delicious while meeting dietary needs. Enjoy your treat without worry! To keep your Pumpkin Churro Cheesecake Bars fresh, store them in the fridge. Use an airtight container. This will help maintain their flavor and texture. Place a piece of parchment paper between layers if you stack them. This prevents sticking and keeps them neat. Always let the bars cool completely before storing them. This step ensures they do not become soggy. You can freeze these cheesecake bars for longer storage. First, let them cool completely. Then wrap each bar tightly in plastic wrap. This keeps the air out and prevents freezer burn. After wrapping, place the bars in a freezer-safe bag or container. Label the bag with the date. They can last up to three months in the freezer. To enjoy them, simply thaw in the fridge overnight. When stored properly, these Pumpkin Churro Cheesecake Bars last about five days in the fridge. If left out at room temperature, they should be eaten within two hours. Always check for any signs of spoilage. If they look or smell off, it’s best to toss them. Enjoy these delicious bars fresh for the best taste! Yes, you can use fresh pumpkin. Just cook and puree it first. Use the same amount as canned pumpkin. Fresh pumpkin can taste better and add more texture. Make sure to drain excess water to avoid a runny filling. The bars are done when the edges look set. The center should still jiggle a bit. This means it will firm up when cooling. You can also check with a toothpick. If it comes out clean from the edges, they are ready. Absolutely! You can make these bars a day or two in advance. Just store them in the fridge. They taste even better after chilling. Just sprinkle the churro topping right before serving for the best crunch. We covered a lot about making pumpkin churro cheesecake bars. We talked about the key ingredients and how to measure them. I shared steps for preparing the crust, making the filling, and finishing the bars. Tips helped you avoid common mistakes, and we explored tasty variations. Finally, I gave storage advice to keep your bars fresh. Now, you have the tools to create a great dessert. Enjoy baking and have fun sharing these treats with others.

Pumpkin Churro Cheesecake Bars

Indulge in these delicious Pumpkin Churro Cheesecake Bars that combine the creamy richness of cheesecake with the warm spices of fall! With a buttery graham cracker crust and a delightful churro topping, these bars are perfect for any autumn gathering. Easy to make in just a few steps, they will be the star of your dessert table. Click through to explore the full recipe and treat yourself to this seasonal delight!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

2 teaspoons cinnamon, divided

8 oz cream cheese, softened

1 cup pumpkin puree

1/2 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon nutmeg

1/4 teaspoon salt

Instructions
 

Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan and line it with parchment paper, leaving some overhang for easy removal.

    In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and 1 teaspoon of cinnamon. Mix until the crumbs are well coated.

      Press the crumb mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake in the preheated oven for 8-10 minutes until slightly golden. Remove and let cool slightly.

        In a large mixing bowl, beat the cream cheese until smooth. Add the pumpkin puree, brown sugar, eggs, vanilla extract, nutmeg, and salt. Mix until fully combined and smooth.

          Pour the pumpkin cheesecake filling over the cooled crust, spreading evenly.

            Bake for 30-35 minutes, or until the edges are set and the center remains slightly jiggly.

              While the bars are baking, prepare the churro topping by mixing the remaining 1 tablespoon of cinnamon and 1/4 cup of sugar in a small bowl.

                Once the cheesecake bars are done, remove from the oven and cool in the pan at room temperature. Once cooled, sprinkle the churro topping evenly over the top.

                  Chill in the refrigerator for at least 2 hours before slicing into bars.

                    Use the parchment paper to lift the bars out of the pan and cut into squares.

                      Prep Time: 20 minutes | Total Time: 2 hours 15 minutes | Servings: 16 bars

                        - Presentation Tips: Serve the cheesecake bars on a decorative platter, dusted with extra cinnamon, and garnish with whipped cream on the side for an added touch of elegance.