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- 16 oz cream cheese, softened - 1 cup pumpkin puree - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt In this cheesecake layer, the cream cheese gives a rich base. The pumpkin puree adds flavor and moisture. Sugar sweetens the mix, while eggs help it set. Vanilla extract and spices bring warmth and depth. Salt balances the sweetness perfectly. - 1 1/2 cups all-purpose flour - 1/2 cup granulated sugar - 1/4 teaspoon salt - 1/2 cup unsalted butter, melted - 1 large egg - 1 teaspoon baking powder The churro crust adds a crunchy layer. Flour gives it structure, while sugar adds sweetness. Salt enhances flavor, and melted butter adds richness. The egg binds the crust together. Baking powder helps it rise slightly, giving a nice texture. - 1/4 cup granulated sugar - 1 teaspoon ground cinnamon - 2 tablespoons unsalted butter, melted The topping makes the bars shine. Sugar and cinnamon combine for that classic churro taste. Brushing melted butter on top makes the sugar stick. This adds a sweet, crunchy finish that complements the creamy cheesecake. - Preheat your oven to 350°F (175°C). - Grease a 9x9 inch baking pan or line it with parchment paper. First, gather your ingredients for the crust. In a medium bowl, mix 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, and ¼ teaspoon of salt. Then, stir in ½ cup of melted unsalted butter and 1 large egg. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes and then take it out. Let it cool slightly while you prepare the filling. Start with 16 ounces of softened cream cheese. Beat it in a large bowl until smooth. This step is key for a creamy texture. Next, add 1 cup of pumpkin puree, 1 cup of granulated sugar, 2 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of salt. Mix everything until it's all well combined and smooth. Your filling should be thick and creamy. Now, pour the cheesecake filling over the baked crust. Spread it out evenly with a spatula. Bake in the preheated oven for 40 to 45 minutes. The edges should be set, but the center can still jiggle a bit. Keep an eye on it, so it does not overcook. While the cheesecake bakes, mix together ¼ cup of granulated sugar and 1 teaspoon of ground cinnamon in a small bowl. This will be your churro topping. When the cheesecake is done, remove it from the oven and let it cool for about 10 minutes. Brush the top with 2 tablespoons of melted unsalted butter. Then, sprinkle the cinnamon sugar mixture over the buttered surface. Let the cheesecake bars cool completely at room temperature. Once they are cool, put them in the fridge for at least 2 hours. This step helps the bars set properly. When ready to serve, cut the chilled cheesecake into squares. Enjoy these delicious pumpkin churro cheesecake bars! To get that creamy cheesecake texture, start with soft cream cheese. Leave it out at room temperature for about an hour. If you're short on time, cut it into small cubes. This helps it soften faster. To avoid lumps, mix the cream cheese first. Beat it until smooth before adding other ingredients. When you add the pumpkin and eggs, keep mixing. This ensures a smooth filling. Want to boost the flavor? You can add more spices. Try a pinch of clove or allspice for extra warmth. If you like a little kick, add a dash of ginger. Flavored extracts can also help. Almond or maple extract can add a unique twist. Just use them sparingly, as they can be strong. A soggy crust is a common issue. To prevent this, make sure you bake the crust first. This step creates a barrier and keeps it crunchy. To achieve a crispy bottom, press the crust mixture firmly. This helps it hold its shape. Bake it until it’s lightly golden. This means it will stay firm when you add the cheesecake layer. {{image_2}} To make these bars gluten-free, swap all-purpose flour with a gluten-free flour blend. Look for blends that include xanthan gum. This helps mimic the texture of regular flour. Brands like Bob's Red Mill or King Arthur Flour work well. Just replace the 1 ½ cups of all-purpose flour with the same amount of gluten-free flour. You can create a vegan version of these bars too! For the cream cheese, use a dairy-free alternative. Brands like Tofutti or Kite Hill offer great options. To replace eggs, use flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. This acts as a binder in your cheesecake. Want to mix things up? Add chocolate chips or nuts for extra texture. I love using dark chocolate chips, but any type works. For a fruity twist, consider adding mashed bananas or pureed apples. You can also try different spices like ginger or cloves for a unique flavor. To keep your pumpkin churro cheesecake bars fresh, store them in the fridge. Use an airtight container to prevent drying out. Place parchment paper between layers if you stack them. Enjoy the bars within 5 to 7 days for the best taste. For long-term storage, freezing works well. Cut the bars into squares before freezing. Wrap each piece in plastic wrap and place them in a freezer-safe bag. They can last for up to three months in the freezer. To thaw, move the bars to the fridge overnight. This keeps the texture nice and creamy. Enjoy them chilled or at room temperature for a tasty treat! Yes, you can make these bars ahead of time. I often prepare them a day before serving. This way, the flavors meld nicely. To store, let the bars cool completely. Cut them into squares and place them in an airtight container. Keep them in the fridge for up to five days. You can also freeze them. Wrap each square in plastic wrap, then place them in a freezer bag. They will last for up to three months. If you don’t have pumpkin puree, you can use butternut squash puree as a substitute. The ratio is one-to-one. You can also use other pureed fruits like sweet potato or even applesauce. Each will give you a unique flavor. Just remember, the texture may vary slightly. To check if the bars are done, look for set edges. The center should have a slight jiggle. You can also insert a toothpick. If it comes out clean or with a few moist crumbs, they are ready. Avoid overbaking; this keeps the cheesecake creamy and soft. You’ve learned how to create tasty Pumpkin Churro Cheesecake Bars. We covered the ingredients, step-by-step instructions, tips, variations, and storage info. These bars blend creamy pumpkin cheesecake and a crunchy churro crust. You can adjust flavors or make them gluten-free and vegan, too. Enjoy these treats fresh, or store them for later. Get ready to impress with your baking!

Pumpkin Churro Cheesecake Bars

Indulge in the festive flavors of fall with these delicious Pumpkin Churro Cheesecake Bars! Made with a creamy pumpkin cheesecake filling on a buttery churro crust, these treats are perfect for any gathering. Easy to make and irresistibly tasty, they will be the star of your dessert table. Ready to impress your friends and family? Click to explore the full recipe and elevate your autumn baking today!
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Ingredients
  

For the Cheesecake Layer:

16 oz cream cheese, softened

1 cup pumpkin puree

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

For the Churro Crust:

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1/4 teaspoon salt

1/2 cup unsalted butter, melted

1 large egg

1 teaspoon baking powder

For Topping:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

2 tablespoons unsalted butter, melted

Instructions
 

Prepare the Crust: Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan or line it with parchment paper. In a medium bowl, mix the flour, sugar, salt, and baking powder. Stir in the melted butter and egg until well combined. Press the mixture into the bottom of the prepared pan evenly to form a crust. Bake for 10 minutes, then remove from the oven and let cool slightly.

    Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Beat until everything is well incorporated and the mixture is smooth.

      Assemble the Bars: Pour the pumpkin cheesecake filling over the baked crust, spreading it evenly. Bake in the preheated oven for 40-45 minutes or until the edges are set and the center has a slight jiggle.

        Prepare the Churro Topping: While the cheesecake is baking, combine the sugar and cinnamon for the topping in a small bowl. Once the cheesecake is done, remove it from the oven and let it cool for about 10 minutes. Brush the melted butter over the top of the warm cheesecake, then sprinkle the cinnamon sugar mixture over the buttered surface.

          Cool and Serve: Allow the cheesecake bars to cool completely at room temperature, then transfer to the fridge to set for at least 2 hours. Once chilled, cut into squares and serve.

            Prep Time: 20 mins | Total Time: 1 hr 25 mins (incl. cooling) | Servings: 16 bars