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
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.
- 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.
