The perfect treat for fall, whip up these delicious Pumpkin Churro Cheesecake Bars in just a few easy steps!
Pumpkin Churro Cheesecake Bars
Hi friends! Tis the season for all things delicious and pumpkin flavored, am I right? Well here’s a fun spin on a pumpkin treat. The addition of churro and cheesecake makes this a unique and yummy bar that satisfies that sweet tooth. Plus churro’s are like one of my favorite treats because it reminds me of Disney and as you all know I’m a Disney fan and want to basically live there.
Pumpkin Churro Cheesecake Bars Ingredients
Easy to find ingredients are my jam!
- cream cheese, softened
- sugar
- pumpkin puree
- egg
- pumpkin pie spice
- refrigerated crescent rolls or dough sheets
- cinnamon
- powdered sugar
- milk
How to Make Pumpkin Churro Cheesecake Bars
Preheat the oven to 375 degrees, spray a 9×13 pan with nonstick spray. Beat the cream cheese and sugar until creamy. Add the pumpkin, egg, and spices and beat again. Unroll one can of crescent dough and press into the bottom of the prepared pan.
Pour the pumpkin mixture on top of the dough in the pan.
Unroll the second can of crescent dough on top of the pumpkin mixture. Gently stretch the dough to reach the sides and cover all the pumpkin. Mix together the sugar and cinnamon and sprinkle all over the top of the dough.
Bake for 25-30 minutes. Remove and cool on a wire rack for one hour, refrigerate until completely chilled. Whisk together the powdered sugar and milk. Drizzle over the top of the chilled danish. Store in a container in the refrigerator.
Tools Used to make this Recipe:
- Pyrex Baking Dish: This is my go to 9×13 and it has a lid!
- Wilton Cooling Sheet: I love the size and quality of this one.
- Measuring Cups and Spoons: These are nice and durable for all the upcoming holiday baking.
For More Pumpkin Recipes, Check Out:
For More Cheesecake Recipes, Check Out:
- Harry Potter Inspired No Bake Butterbeer Cheesecake
- Sugar Cookie Cheesecake Dip
- No Bake Nutella Cheesecake
Pumpkin Churro Cheesecake Bars
Ingredients
- For the Danish-
- 1 - 8 ounce package cream cheese softened
- 3/4 C sugar
- 1 C pumpkin puree
- 1 egg
- 2 tsp pumpkin pie spice
- 2 cans refrigerated crescent rolls or dough sheets
- For Topping-
- 2 Tbsp of sugar
- 2 tsp cinnamon
- 1 C of powdered sugar
- 5 tsp of milk
Instructions
-
Preheat the oven to 375 degrees, spray a 9x13 pan with nonstick spray.
-
Beat the cream cheese and sugar until creamy.
-
Add the pumpkin, egg, and spices and beat again.
-
Unroll one can of crescent dough and press into the bottom of the prepared pan.
-
Pour the pumpkin mixture on top of the dough in the pan.
-
Unroll the second can of crescent dough on top of the pumpkin mixture.
-
Gently stretch the dough to reach the sides and cover all the pumpkin.
-
Mix together the sugar and cinnamon and sprinkle all over the top of the dough.
-
Bake for 25-30 minutes.
-
Remove and cool on a wire rack for one hour, refrigerate until completely chilled.
-
Whisk together the powdered sugar and milk.
-
Drizzle over the top of the chilled danish.
-
Store in a container in the refrigerator.
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