If you’re dreaming of a luscious dessert that combines the cozy flavors of fall with the irresistible crunch of churros, then you’re in for a real treat with this Pumpkin Churro Cheesecake Bars Recipe. Creamy pumpkin cheesecake meets a cinnamon-sugary graham cracker crust, topped with a delightful sprinkle of cinnamon sugar that adds just the right hint of churro magic. Perfect for sharing at gatherings or indulging in on a chilly evening, these bars offer the best of both worlds—rich, smooth, spiced pumpkin filling balanced by a crunchy, sweet base that’s seriously addictive.
Ingredients You’ll Need
These ingredients are brilliantly simple yet essential to creating that perfect blend of texture, flavor, and color in your Pumpkin Churro Cheesecake Bars Recipe. Each one plays a vital role, from the buttery crust to the velvety pumpkin cheesecake filling with just the right spice harmony.
- Graham cracker crumbs: Provides a buttery, crunchy base that mimics that classic churro sweetness.
- Unsalted butter: Melts into the crumbs for a rich, golden crust that holds everything together.
- Granulated sugar: Sweetens both the crust and the cheesecake filling, balancing out the spices.
- Cinnamon: A key spice throughout that delivers the warm churro flavor we all crave.
- Cream cheese: The creamy backbone of the cheesecake, lending smoothness and tang.
- Vanilla extract: Enhances the overall sweetness with its fragrant, classic aroma.
- Eggs: Bind the filling, giving it that perfect dense yet tender cheesecake texture.
- Pumpkin puree: The star ingredient that adds moisture, subtle sweetness, and that unmistakable autumn vibe.
- Ground ginger, nutmeg, salt: These spices and salt boost flavor complexity, making each bite more interesting.
- Sour cream: Adds richness and slight tang, balancing the sweetness and ensuring that silky smooth finish.
How to Make Pumpkin Churro Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and grease or line an 8×8-inch baking pan with parchment paper. Mix together the graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl until the crumbs are fully coated. Press this mixture firmly into the bottom of your pan to create that classic churro-style base. Bake it for 8 to 10 minutes until it’s set and fragrant, then set aside to cool while you prepare the filling.
Step 2: Beat the Cream Cheese and Sugar
In a large bowl, beat the softened cream cheese together with sugar until the texture is smooth and creamy—about two minutes. This step ensures a luscious, velvety filling without any lumps, creating the perfect canvas for those pumpkin spices.
Step 3: Add Eggs and Flavorings
Add in the eggs one at a time, beating well after each addition to incorporate them fully. Then fold in the vanilla extract, canned pumpkin puree, cinnamon, ground ginger, nutmeg, and salt. Continue beating until everything is perfectly blended into a silky mixture.
Step 4: Incorporate Sour Cream
Gently stir in the sour cream, which will give your cheesecake that rich, slightly tangy depth that balances the sweet and spiced flavors beautifully. Mix until smooth but be careful not to overbeat.
Step 5: Bake the Cheesecake Filling
Pour this luscious filling over the cooled churro crust and spread it evenly. Bake at 325°F for 40 to 45 minutes until the center has set but still jiggles slightly when you shake the pan. This tells you it’s perfectly baked and will be creamy once chilled.
Step 6: Chill and Add the Churro Topping
Let your bars cool to room temperature before transferring to the fridge for at least three hours or overnight. Just before serving, mix together cinnamon and sugar, then sprinkle generously atop the cheesecake surface to mimic that signature churro crunch and sweetness.
How to Serve Pumpkin Churro Cheesecake Bars Recipe
Garnishes
Adding a sprinkle of powdered sugar or a light drizzle of caramel sauce elevates the bars beautifully. Fresh whipped cream with a hint of cinnamon can also complement the richness and contrast the textures perfectly.
Side Dishes
Serve alongside warm apple cider or a spiced latte for an unforgettable autumn dessert experience. A scoop of vanilla bean ice cream pairs wonderfully, melting into the rich cheesecake bars for added indulgence.
Creative Ways to Present
Cut the bars into small squares and serve on a rustic wooden board for a cozy, inviting vibe. Or present them individually in mini mason jars layered with whipped cream and a dusting of cinnamon sugar for a charming twist at parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Churro Cheesecake Bars refrigerated in an airtight container for up to 4 days. The flavors actually develop even more with a little extra resting time, making each bite better on day two.
Freezing
These bars freeze beautifully! Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw them in the fridge overnight before serving, letting them regain their creamy texture.
Reheating
While these bars are best served chilled, you can warm them slightly in a low oven (around 300°F) for 5 to 7 minutes if you prefer a soft, just-baked feel. Just be sure not to overheat, or the cheesecake might dry out.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just roast and puree fresh pumpkin until smooth. Keep in mind canned pumpkin is usually denser, so fresh puree might have a bit more moisture. You may want to drain excess liquid to keep your cheesecake filling consistency perfect.
Is it necessary to use sour cream in this recipe?
Sour cream adds richness and a slight tang that balances the sweetness, but if you don’t have it on hand, you can substitute with full-fat Greek yogurt. The texture will be nearly as creamy, though the flavor might be slightly different.
How do I avoid cracks in my cheesecake bars?
To prevent cracks, avoid overbaking and allow the cheesecake to cool gradually. Baking until the center is just set with a slight jiggle ensures a smooth texture. Also, don’t overbeat the eggs or filling to keep air incorporation minimal.
Can I make these bars gluten-free?
Yes! Simply substitute the graham cracker crumbs with a gluten-free alternative and check that all other ingredients used are gluten-free certified. This way, everyone can enjoy the Pumpkin Churro Cheesecake Bars Recipe without worries.
What is the best way to cut these bars cleanly?
For neat slices, chill the cheesecake bars thoroughly and use a sharp knife wiped clean between cuts. Running the knife under hot water before slicing can also help you achieve smooth, clean edges.
Final Thoughts
These Pumpkin Churro Cheesecake Bars Recipe are an absolute game-changer for anyone looking to combine comforting pumpkin spice with that nostalgic churro crunch. They’re simple enough for weeknight baking but special enough for holiday celebrations. I truly hope you enjoy making and sharing this delicious treat as much as I do—it’s the kind of dessert that brings smiles all around the table.
Print
Pumpkin Churro Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes plus 3 hours chilling
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Churro Cheesecake Bars combine a buttery cinnamon graham cracker crust with a rich, creamy pumpkin cheesecake filling, topped with a classic cinnamon-sugar churro topping. Perfectly spiced with cinnamon, ginger, and nutmeg, these bars are a delightful fall treat that’s easy to make and sure to impress.
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 your 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 moistened.
- Form the Crust: Press the graham cracker mixture firmly into the bottom of the prepared pan to form an even crust layer. Bake for 8-10 minutes until set and fragrant. Remove from the oven and allow it to cool while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together for about 2 minutes until the mixture is smooth and creamy.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Add Flavorings and Pumpkin: Mix in the vanilla extract, pumpkin puree, ground cinnamon, ground ginger, nutmeg, and salt until fully combined and smooth.
- Incorporate Sour Cream: Stir in the sour cream gently until the mixture is homogeneous.
- Assemble: Pour the cheesecake filling over the cooled churro crust, spreading it evenly with a spatula to cover the entire surface.
- Bake the Cheesecake: Return the pan to 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 with just a few moist crumbs.
- Cool and Chill: Remove from the oven and allow the bars to cool to room temperature. Transfer to the refrigerator and chill for at least 3 hours, ideally overnight, to fully set the cheesecake.
- Prepare Cinnamon-Sugar Topping: In a small bowl, combine the remaining sugar and cinnamon for the topping.
- Top the Bars: Once the cheesecake bars are thoroughly chilled, sprinkle the cinnamon-sugar mixture evenly over the top to create a churro-inspired crust.
- Serve: Cut into 16 bars and enjoy these creamy, spiced treats chilled. They offer a delightful contrast of creamy cheesecake with a crunchy, cinnamon-sugar topping.
Notes
- Make sure the cream cheese is softened to room temperature to ensure a smooth filling without lumps.
- Press the crust firmly to prevent it from crumbling when cutting the bars.
- Do not overbake the cheesecake; slight jiggle in the center indicates perfect doneness to avoid cracks.
- Chilling the bars overnight improves flavor and texture.
- You can swap sour cream with Greek yogurt for a slightly tangier taste and reduced fat.
- Use canned pumpkin puree, not pumpkin pie filling, to control the sweetness and spices.
