Pumpkin Spice Churro Cheesecake Bars
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 (8-ounce) cans refrigerated crescent roll dough
- 16 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon ground cinnamon (for topping)
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or line it with parchment paper for easy removal of the bars later.
- Unroll one can of crescent roll dough. Press it into the bottom of the prepared baking dish, stretching it to cover the entire surface. Pinch the seams together firmly to ensure no filling leaks through the bottom.
- In a large mixing bowl, beat the softened cream cheese and 1/2 cup of sugar until smooth and creamy. Add the pumpkin puree, egg, vanilla extract, and pumpkin pie spice. Mix on medium speed until the ingredients are fully combined and the texture is velvety.
- Spread the pumpkin cheesecake mixture evenly over the bottom layer of crescent dough. Unroll the second can of crescent dough and carefully place it on top of the filling. Gently stretch it to the edges and pinch the seams to seal the bars.
- Brush the melted butter evenly over the top layer of dough. In a small bowl, whisk together the remaining 1/4 cup sugar and 1 tablespoon of cinnamon. Sprinkle this cinnamon-sugar mixture generously over the buttered dough.
- Bake for 30 to 35 minutes, or until the top is golden brown and the cheesecake center is set. Remove from the oven and let the dish cool to room temperature. For the best results, refrigerate the bars for at least 2 hours before slicing into squares.