Pumpkin Churro Cheesecake Bars
These pumpkin churro cheesecake bars are going to be your new favorite fall treat! A fun twist to pumpkin cheesecake with a crispy pumpkin spice sugar crescent roll topping. Super easy to make and perfect for all your holiday dessert tables!d
Servings: 9 x9 dish
Ingredients
- 8 ounces cream cheese room temperature
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice divided
- 1 teaspoon vanilla bean paste
- 1/2 cup granulated sugar
- 1 package Pillsbury crescent rolls
Instructions
- Preheat oven to 350 degrees and line a 9x9 baking pan with parchment paper, set aside.
- In the bowl of an electric mixer add cream cheese, pumpkin puree, brown sugar, egg, flour, 1 teaspoon pumpkin pie spice, and vanilla bean paste.
- Mix for a few minutes until thoroughly combined.
- In a small container mix granulated sugar and remaining pumpkin pie spice, set aside.
- Open crescent rolls and put half the container (4 crescent rolls) into the bottom of the pan. Pressing together the seams to create a dough bottom.
- Sprinkle the top of the dough with about half of the pumpkin pie spice sugar mixture.
- Pour the cheesecake mixture overtop the crescent roll bottom.
- Take the remaining crescent rolls and make another crescent square, as you did for the bottom mixture. Making sure to press the seams together.
- Put your crescent dough square on the top of the cheesecake mixture and sprinkle the top with the remaining pumpkin pie spice sugar mixture.
- Bake for 30-35 minutes or until the top is golden and the cheesecake mixture is set up.
- Let cool for at least an hour to set up.
Nutrition
Serving: 1g | Calories: 207kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 48mg | Sodium: 104mg | Fiber: 1g | Sugar: 23g