If you love the cozy flavors of fall and the irresistible crunch of churros, then you are going to fall head over heels for this Pumpkin Churro Cheesecake Bars Recipe. Imagine a perfectly spiced pumpkin cheesecake sitting atop a crispy graham cracker crust that’s seasoned just like a classic churro, finished with a dusting of cinnamon sugar that adds the perfect sweet and crunchy touch. This dessert is a delightful way to bring warmth and comfort to any gathering or quiet night in, blending rich, creamy textures with festive autumn spices in every bite.
Ingredients You’ll Need
Gathering straightforward yet flavorful ingredients is key for creating these delicious Pumpkin Churro Cheesecake Bars. Every item plays a role, whether it’s adding the creamy base, the cinnamon-spiced crust, or that signature churro sweetness on top.
- Graham cracker crumbs: Provide a buttery, crunchy base that mimics churro texture perfectly.
- Unsalted butter, melted: Binds the crust ingredients together for a crisp, yet tender crust.
- Granulated sugar: Sweetens both the crust and cheesecake layers for balanced flavor.
- Cinnamon: Adds warm spice that ties the churro theme throughout the bars.
- Cream cheese, softened: The creamy heart of the cheesecake that makes it luscious and smooth.
- Vanilla extract: Enhances the richness of the cheesecake layer with subtle aromatic notes.
- Eggs: Help set the cheesecake filling and add structure.
- Pumpkin puree: Brings the iconic fall flavor and moisture to the cheesecake.
- Ground ginger: Gives a gentle spice that complements the cinnamon and nutmeg.
- Ground nutmeg: Enhances warm, spicy tones typical of pumpkin desserts.
- Salt: Balances sweetness and amplifies all the spices.
- Sour cream: Adds a slight tanginess that lightens the texture of the cheesecake.
How to Make Pumpkin Churro Cheesecake Bars Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 325°F (163°C) and preparing an 8×8-inch baking pan with either grease or parchment paper. This simple step ensures your bars won’t stick and will release perfectly after baking.
Step 2: Mix the Crust Ingredients
In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Stir until every crumb is coated evenly with butter and sugar, creating the foundation for that crunchy churro-like crust.
Step 3: Bake the Crust
Press the crumb mixture firmly into the bottom of your pan, creating an even layer. Bake it for 8 to 10 minutes so it firms up and sets the stage for the creamy cheesecake to come.
Step 4: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar for about 2 minutes until smooth and creamy. This step is crucial to avoid lumps and ensure your filling is luxuriously silky.
Step 5: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next; this helps give the cheesecake its perfect structure. Then add vanilla extract, pumpkin puree, and spices—cinnamon, ginger, nutmeg—as well as salt, mixing until everything is beautifully blended.
Step 6: Incorporate Sour Cream
Stir in the sour cream to bring a touch of tanginess and lighten the overall texture, making the cheesecake filling even richer and creamier.
Step 7: Assemble and Bake
Pour your luscious filling over the cooled crust and spread it gently but evenly. Bake for 40 to 45 minutes, aiming for a slightly jiggly center—this ensures your bars won’t dry out and remain decadently moist.
Step 8: Chill and Add the Signature Topping
Once baked, cool the bars to room temperature then refrigerate for at least three hours or overnight. Just before serving, sprinkle the tops generously with a cinnamon and sugar mixture to mimic the irresistible churro finish.
How to Serve Pumpkin Churro Cheesecake Bars Recipe
Garnishes
To elevate your Pumpkin Churro Cheesecake Bars, try adding a dollop of freshly whipped cream or a drizzle of caramel sauce. Toasted pecans or a sprinkle of powdered sugar also add lovely texture and visual appeal that will wow your guests.
Side Dishes
Serve these bars alongside spiced apple cider or a hot cup of coffee to complement the warm fall spices. A small fresh fruit salad with citrus notes also balances the richness perfectly.
Pcreative Ways to Present
Arrange the bars on a rustic wooden board with seasonal decorations like mini pumpkins or cinnamon sticks nearby. You can even serve individual bars with a scoop of vanilla ice cream for an extra indulgent touch that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Churro Cheesecake Bars covered in the refrigerator for up to 5 days. The flavors actually deepen after a day or two, making them an even more delightful treat.
Freezing
These bars freeze beautifully. Just wrap them tightly in plastic wrap and place in an airtight container or freezer bag. Frozen bars will keep for up to 3 months — thaw them overnight in the fridge before enjoying.
Reheating
For the best experience, Pumpkin Churro Cheesecake Bars are best served chilled. If you prefer them a little warmer, pop them in the microwave for 10 to 15 seconds—just be careful not to overheat and ruin that creamy texture.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just make sure to cook and puree your fresh pumpkin well to achieve a smooth consistency similar to canned pumpkin.
What can I substitute for sour cream in the recipe?
Greek yogurt is a great substitute for sour cream—it adds the same tanginess and creamy texture while being a bit lighter.
How do I know when the cheesecake bars are done baking?
The cheesecake is done when the center is mostly set but still slightly jiggly. A toothpick inserted should come out mostly clean with a few moist crumbs.
Can these bars be made gluten-free?
Yes! Use gluten-free graham cracker crumbs or substitute with crushed gluten-free cookies to keep the crust safe for gluten-sensitive friends.
Is it necessary to refrigerate the bars overnight?
While you can chill them for just a few hours, letting the bars set overnight ensures the best texture and flavor development.
Final Thoughts
You really can’t go wrong with this Pumpkin Churro Cheesecake Bars Recipe. It’s a comforting, crowd-pleasing dessert that combines the best of fall’s flavors with the fun crunch of churros all in one bite. I can’t wait for you to try making these bars and see just how easy it is to infuse your kitchen with the aroma and taste of cozy autumn days!
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Pumpkin Churro Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 5 minutes
- Yield: 16 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Churro Cheesecake Bars feature a spiced pumpkin cheesecake layer atop a cinnamon-sugar churro-inspired graham cracker crust. Baked to creamy perfection, these bars combine the cozy flavors of fall with a delightful cinnamon crunch topping. Perfect for dessert lovers looking for a festive and indulgent treat.
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). Grease or line an 8×8-inch baking pan with parchment paper to prevent sticking.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Stir until the crumbs are evenly coated and the mixture holds together when pressed.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom of the prepared baking pan to create an even crust layer. Bake in the preheated oven for 8-10 minutes to set, then remove and allow it to cool while preparing the filling.
- Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese with 1/2 cup sugar until smooth and creamy, about 2 minutes, to ensure no lumps remain.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to fully blend them into the mixture.
- Add Pumpkin and Spices: Stir in the vanilla extract, pumpkin puree, cinnamon, ground ginger, nutmeg, and salt. Beat until the mixture is smooth and homogeneous.
- Mix in Sour Cream: Fold the sour cream into the batter, mixing just until combined for extra creaminess.
- Pour Filling Over Crust: Pour the pumpkin cheesecake filling evenly over the cooled crust, spreading with a spatula to level the top.
- Bake the Bars: Place the pan back in the oven and bake for 40-45 minutes, or until the center is mostly set but still slightly jiggly. A toothpick inserted should come out mostly clean.
- Cool and Chill: Remove from the oven and let the bars cool to room temperature. Refrigerate for at least 3 hours or overnight to allow the cheesecake to fully set.
- Prepare Topping: In a small bowl, mix together the sugar and cinnamon for the churro-style topping.
- Apply Topping: Once the bars are chilled and firm, sprinkle the cinnamon-sugar mixture evenly over the top to add a sweet, crunchy finish.
- Serve: Cut into 16 squares and serve chilled. Enjoy the creamy pumpkin cheesecake with a cinnamon-sugar churro crust and topping!
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
- Make sure cream cheese is softened at room temperature for a smooth batter.
- Ensure the crust is fully cooled before adding the cheesecake layer to prevent mixing.
- Do not overbake; the center should remain slightly jiggly to maintain creamy texture.
- Refrigerating overnight enhances flavor and makes cutting easier.
- For extra churro flavor, garnish serving plates with a sprinkle of cinnamon sugar.
