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
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). 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.
