Description
These Pumpkin Churro Cheesecake Bars combine the creamy richness of classic cheesecake with the warm, spiced flavors of pumpkin and churro cinnamon sugar. Featuring a crunchy graham cracker crust infused with cinnamon and topped with a luscious pumpkin-spiced cream cheese filling, these bars are perfect for fall or anytime you crave a festive dessert.
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 your oven to 325°F (163°C). Grease or line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Mix crust ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Stir until all the crumbs are evenly coated with butter and sugar mixture to form a cohesive base.
- Form and bake crust: Press this crumb mixture firmly into the bottom of the prepared pan to create an even crust layer. Bake in the preheated oven for 8-10 minutes until set and slightly golden. Remove and let it cool completely while you prepare the cheesecake filling.
- Beat cream cheese and sugar: In a large bowl, beat the softened cream cheese together with 1/2 cup granulated sugar using an electric mixer until smooth and creamy, about 2 minutes. This ensures a silky filling texture.
- Add eggs: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth mixture and avoid lumps.
- Add flavorings and pumpkin: Mix in the vanilla extract, pumpkin puree, cinnamon, ground ginger, nutmeg, and salt. Beat the mixture until everything is fully blended and smooth, creating that classic pumpkin cheesecake flavor.
- Fold in sour cream: Stir in the sour cream until evenly incorporated, which adds moisture and tang for richness.
- Assemble bars: Pour the cheesecake filling over the cooled churro crust and spread it out evenly using a spatula to create a uniform layer.
- Bake cheesecake: Place the pan in the oven and bake for 40-45 minutes. The center should be set but still slightly jiggly; a toothpick inserted should come out mostly clean with a few moist crumbs.
- Cool and chill: Remove the bars from the oven and allow them to cool to room temperature. Then refrigerate for at least 3 hours or preferably overnight to fully set and develop flavors.
- Prepare topping: In a small bowl, mix together the cinnamon and sugar for the churro-style topping.
- Add topping and serve: Once bars are completely chilled, sprinkle the cinnamon-sugar mixture evenly over the top for a sweet, spiced finish. Cut into 16 squares and serve chilled.
- Enjoy: Delight in the creamy, spiced pumpkin cheesecake with the crunchy churro-inspired crust and topping!
Notes
- Be sure to use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Allow the cream cheese to soften fully at room temperature for a smooth batter without lumps.
- Press the crust mixture firmly when forming to prevent it from crumbling when sliced.
- Chilling the bars overnight improves the texture and enhances the flavors.
- For easier slicing, run a knife under hot water and dry before cutting the bars.
