Looking for the ultimate fall dessert that blends creamy cheesecake, warm pumpkin spice, and a buttery churro crust? These Pumpkin Churro Cheesecake Bars deliver everything you crave in a cozy seasonal treat. Perfect for Thanksgiving, holiday gatherings, or just a weekend indulgence, these bars are rich, spiced, and irresistibly delicious. With a golden graham crust, velvety pumpkin cheesecake, and a drizzle of caramel, every bite is packed with indulgent flavor and texture.
Why You’ll Love This Recipe:
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Combines the flavors of churros, pumpkin pie, and cheesecake in one dessert.
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Perfect for entertaining guests or holiday potlucks.
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No need for a water bath – just simple baking in a square pan.
Ingredients Breakdown:
Churro Crust:
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1 cup graham cracker crumbs – Forms the base with a buttery crunch.
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1 cup crushed cinnamon sugar graham crackers – Adds warm churro flavor.
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1/4 cup melted butter – Binds the crumbs and enhances richness.
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2 tbsp cinnamon sugar (for sprinkling) – Gives a churro-like finish after baking.
Pumpkin Cheesecake Layer:
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16 oz cream cheese, softened – The creamy foundation of the cheesecake.
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1 cup pumpkin puree – Adds moisture and classic fall flavor.
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3/4 cup granulated sugar + 1/2 cup brown sugar – Balances sweetness with a touch of molasses depth.
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2 tsp vanilla extract – Enhances the warm spice profile.
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2 large eggs – Provides structure to the cheesecake.
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1 tsp ground cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger – Classic pumpkin pie spices.
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1 tbsp flour – Stabilizes the cheesecake for slicing.
Cinnamon Whipped Cream:
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1 cup heavy cream – Whips into a fluffy topping.
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2 tbsp powdered sugar – Sweetens the whipped cream.
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1/2 tsp cinnamon – Infuses warmth and flavor.
Caramel Drizzle:
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1/4 cup caramel sauce – Adds a rich, buttery finish to each bar.
Tips and Tricks:
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Room Temperature Cream Cheese: Ensures a smooth and lump-free filling.
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Do Not Overmix: Incorporating too much air can cause cracks in the cheesecake.
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Use a Sharp Knife: Clean the blade between cuts for neat, clean slices.
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Chill Thoroughly: Refrigerating overnight results in the best texture and flavor.
Variations and Customizations:
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Crust Swap: Use crushed Biscoff cookies or gingersnaps for a deeper spice flavor.
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Add a Crunchy Topping: Sprinkle chopped pecans or walnuts on top before baking.
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Mini Cheesecake Bites: Bake in mini muffin tins for bite-sized portions.
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Maple Glaze: Replace caramel with a homemade maple glaze for a festive twist.
Pairing Suggestions:
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Serve With: Hot apple cider, pumpkin spice latte, or black coffee.
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Top With: A dusting of cinnamon or shaved white chocolate.
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Complementary Desserts: Pair with apple crisp or pecan pie for a holiday dessert table.
Storage Instructions:
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Refrigerator: Store in an airtight container for up to 5 days.
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Freezer: Wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.
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Make Ahead: Prepare a day in advance and garnish just before serving.
Popular Questions:
Can I make this recipe without cinnamon sugar graham crackers?
Yes, use regular graham crackers and add 1 teaspoon cinnamon and 1 tablespoon sugar to the crust mixture.
How do I know when the cheesecake is fully baked?
The center should be set but slightly jiggly when shaken gently. It will firm up as it cools.
Can I use canned whipped cream?
For best flavor and stability, homemade cinnamon whipped cream is recommended, but canned works in a pinch.
Is it okay to use low-fat cream cheese?
Full-fat cream cheese gives the best texture, but you can use low-fat if needed. Avoid fat-free versions.