Description
Pumpkin Churro Cheesecake Bars blend classic Mexican treats with creamy autumn comfort. Crunchy cinnamon-sugar coating and smooth pumpkin filling create an irresistible dessert that will delight your taste buds.
Ingredients
Scale
Main Ingredients:
- 2 Pillsbury Crescent Roll sheets
- 24 ounces (680 grams) cream cheese, room temperature
- 1 cup (240 milliliters) pumpkin puree
- 3 large eggs, room temperature
Dairy and Binding Ingredients:
- ½ cup (120 milliliters) sour cream, room temperature
- ½ cup (100 grams) granulated sugar
- ⅔ cup (133 grams) light brown sugar
- ⅓ to ½ cup (75 to 115 grams) unsalted butter, melted
Spices and Additional Ingredients:
- 2 tablespoons all-purpose flour
- 3 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- ¾ cup (150 grams) granulated sugar
- 2 tablespoons cinnamon
- ¼ teaspoon salt
Instructions
- Whip the cream cheese, granulated sugar, and brown sugar in a mixing bowl until velvety and uniform in texture.
- Gently fold in pumpkin puree, eggs, flour, sour cream, vanilla extract, pumpkin spice, and salt. Blend thoroughly until the mixture reaches a silky, smooth consistency without any lumps.
- Whisk together sugar and ground cinnamon in a separate small container, creating a fragrant cinnamon-sugar blend. Set aside for later use.
- Heat the oven to 325°F (163°C), ensuring proper temperature for even baking.
- Coat a 9×16-inch baking tray with a generous layer of melted butter, then dust half the prepared cinnamon-sugar mixture across the surface to create a caramelized base.
- Carefully unroll the first sheet of crescent roll dough, pressing it gently into the prepared tray to create an even foundation.
- Pour the pumpkin cheesecake mixture over the dough, spreading it uniformly with a spatula to ensure complete coverage.
- Layer the second crescent roll sheet atop the filling, pressing the edges to seal.
- Brush the top layer with melted butter and liberally sprinkle the remaining cinnamon-sugar mixture for a crisp, caramelized exterior.
- Transfer to the preheated oven and bake for 35-40 minutes, watching for a golden-brown surface and a slightly firm center.
- Remove from oven and allow to cool completely at room temperature, which helps set the cheesecake filling.
- Refrigerate for a minimum of 6 hours or overnight to achieve optimal texture and flavor melding.
- Slice into 16 elegant bars, garnishing with a dollop of whipped cream, an extra dusting of cinnamon, or a drizzle of dulce de leche for a decadent finish.
Notes
- Ensure cream cheese is at room temperature to achieve a smooth, lump-free filling for the most velvety texture.
- Use fresh, high-quality pumpkin puree for the most authentic and rich pumpkin flavor in the cheesecake bars.
- Gently fold ingredients to prevent overmixing, which can lead to a dense and tough cheesecake texture.
- For a gluten-free version, substitute crescent roll
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg