1. Prepare the Churro Crust

• Preheat oven to 350°F (175°C).

• In a bowl, combine graham cracker crumbs, crushed cinnamon sugar grahams, and melted butter. Stir until evenly moistened.

• Press the mixture firmly into the bottom of a greased 9×9-inch baking pan.

• Bake for 10 minutes, then remove and let cool.

2. Make the Pumpkin Cheesecake Filling

• In a large mixing bowl, beat the cream cheese until smooth and creamy.

• Add pumpkin puree, granulated sugar, brown sugar, vanilla, and spices. Mix until fully blended.

• Beat in the eggs one at a time, ensuring each is incorporated before adding the next.

• Stir in the flour until smooth.

• Pour the cheesecake batter over the cooled crust.

3. Bake the Cheesecake Bars

• Reduce oven temperature to 325°F (163°C).

• Bake for 45–50 minutes or until the center is just set and no longer jiggles.

• Remove from oven and cool completely on a wire rack.

• Refrigerate for at least 4 hours or overnight for best texture.

4. Make the Cinnamon Whipped Cream

• In a chilled bowl, whip heavy cream with powdered sugar and cinnamon until stiff peaks form.

5. Garnish and Serve

• Slice chilled cheesecake into bars.

• Top each bar with a dollop of cinnamon whipped cream.

• Drizzle with caramel sauce before serving.