Pumpkin Churro Cheesecake Bars

$- 1 cup all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup sugar - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon cinnamon sugar (for sprinkling) - 2 (8 oz) packages cream cheese, softened - 1 cup pumpkin puree - 1/2 cup sugar - 1/2 teaspoon ground cinnamon - 1/4 teaspoon nutmeg - 1 teaspoon vanilla extract - 3 large eggs When I make Pumpkin Churro Cheesecake Bars, I love the mix of flavors. The churro crust gives a sweet and buttery base. It pairs so well with the rich cheesecake layer. For the churro crust, you need flour, baking powder, salt, butter, sugar, an egg, and vanilla. Each ingredient plays a special role. The flour gives structure. The butter adds moisture and flavor. The sugar sweetens it all up. Next is the cheesecake layer. Here, cream cheese, pumpkin puree, and spices come together. You will also need sugar and eggs. The cream cheese makes it rich. Pumpkin adds a lovely fall flavor. Cinnamon and nutmeg give warmth and spice. Gather these ingredients before you start. It makes the process smooth and fun! Enjoy the mix of sweet churros and creamy cheesecake in every bite. - Preheat the oven to 350°F (175°C). - Line a 9x9 inch baking pan with parchment paper. - First, whisk together 1 cup of flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. - In a separate bowl, cream together 1/2 cup of softened butter and 1/2 cup of sugar until light. - Mix in 1 large egg and 1 teaspoon of vanilla extract. Then, add the dry ingredients and stir until combined. - In a large bowl, beat 2 packages of softened cream cheese until smooth. - Add 1 cup of pumpkin puree, 1/2 cup of sugar, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1 teaspoon of vanilla extract. Mix well. - Incorporate 3 large eggs one at a time, beating well after each addition. - Pour the cheesecake mixture over the churro crust in the baking pan. - Bake for 45-50 minutes, or until the center is set and the edges are slightly golden. - Allow to cool completely in the pan on a wire rack. Then, use the parchment to lift out the cheesecake bars. - Sprinkle the top with 1 tablespoon of cinnamon sugar before slicing into bars. - For the best texture, refrigerate for at least 2 hours before serving. - Ensure butter is softened for proper creaming. Soft butter mixes well with sugar. - Don't overmix the dough. Mix just until combined for a light crust. The churro crust is key. If your butter is cold, it won't cream right. This affects the whole texture. Mixing too much can make it tough instead of soft and crumbly. - Use room temperature cream cheese. Cold cream cheese will not blend smoothly. - Beat the eggs in gradually. This helps keep the mixture light and fluffy. A smooth cheesecake is a must. Room temperature cream cheese blends easily, giving a creamy texture. Adding eggs one by one keeps air in the mix, which helps it rise during baking. - Top with whipped cream or additional cinnamon sugar. This adds a nice touch. - Serve chilled for best flavor. Chilling enhances the taste and texture. Presentation is important. A sprinkle of cinnamon sugar makes it look inviting. Whipped cream adds creaminess. Plus, chilling the bars lets the flavors meld beautifully, making every bite delicious. {{image_2}} You can make these bars even better with a few tweaks. Try adding chocolate chips to the cheesecake mix. This gives a sweet twist to the bars. You can also switch up the spices. Ginger or allspice adds a warm touch that pairs well with pumpkin. These small changes can make a big difference in flavor. For those who need a gluten-free option, no problem! Just swap the all-purpose flour with a gluten-free blend. Many blends work well in baking. Look for one that says it is great for cookies or cakes. This way, everyone can enjoy these delicious bars. If you want to make fewer or more bars, you can easily adjust the recipe. For smaller batches, cut the ingredients in half. For larger groups, double the recipe. Just keep the baking time the same. Use a larger pan if you double the recipe. You will have tasty bars for any occasion! Keep these bars fresh by storing them in an airtight container. They stay good for up to 5 days in the refrigerator. This way, you can enjoy a tasty treat for days. You can freeze the pumpkin churro cheesecake bars too! Wrap them tightly in plastic wrap. Place them in a freezer-safe container. They can last for up to 3 months. When you’re ready to eat, just thaw them in the refrigerator before serving. These bars taste great chilled. If you prefer them warm, microwave them gently. Heat for just 10-15 seconds. This will bring back that delicious flavor without overcooking. Yes, you can use fresh pumpkin. Just cook and puree it first. Fresh pumpkin has a lighter taste. It may take more time to prepare, but it adds a unique flavor. If you go fresh, make sure to drain excess water after cooking. This keeps your cheesecake firm and avoids a soggy texture. To check if your cheesecake is set, look for a slight jiggle in the center. It should not be liquidy but still a bit soft. The edges should be golden and firm. You can also insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready. Yes, you can make this cheesecake dairy-free! Use dairy-free cream cheese and coconut milk instead of regular cream cheese. Also, make sure your butter is dairy-free or use coconut oil. This way, you keep the creamy texture without dairy. This blog post showed how to make delicious pumpkin cheesecake bars with churro crust. We covered the ingredients, step-by-step instructions, and helpful tips. I shared ways to customize the recipe and how to store your treats. Remember, you can enjoy these bars chilled or warm. With these tips, you can create a tasty dessert your friends will love. Happy baking!$

Pumpkin Churro Cheesecake Bars

Indulge in the ultimate dessert experience with these Pumpkin Churro Cheesecake Bars! Combining a buttery churro crust with a creamy pumpkin cheesecake layer, this delightful treat is perfect for fall and festive gatherings. Easy to make and absolutely delicious, these bars will wow your friends and family. Ready to bake? Click through for the full recipe and get ready to impress! #PumpkinChurro #CheesecakeBars #FallDesserts #BakingRecipe

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Ingredients

For the Churro Crust:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup sugar

1 large egg

1 teaspoon vanilla extract

1 tablespoon cinnamon sugar (for sprinkling)

For the Cheesecake Layer:

2 (8 oz) packages cream cheese, softened

1 cup pumpkin puree

1/2 cup sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1 teaspoon vanilla extract

3 large eggs

Instructions

Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, leaving some overhang for easy removal.

In a mixing bowl, whisk together the flour, baking powder, and salt for the churro crust. Set aside.

In another bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract.

Gradually add the dry ingredients to the butter mixture, stirring until just combined. Spread the mixture evenly in the prepared baking pan to form the crust.

In a large mixing bowl, beat the softened cream cheese until smooth. Add in the pumpkin puree, sugar, cinnamon, nutmeg, and vanilla, mixing until well combined.

Add the eggs to the cheesecake mixture one at a time, beating after each addition until well incorporated.

Pour the cheesecake mixture over the churro crust in the baking pan, smoothing it out with a spatula.

Bake for 45-50 minutes, or until the cheesecake is set in the center and slightly golden on the edges.

Remove from the oven and allow to cool completely in the pan on a wire rack. Once cool, use the parchment overhang to lift out the cheesecake bars.

Sprinkle the top with cinnamon sugar before slicing into bars.

Refrigerate for at least 2 hours before serving for the best texture.

Prep Time: 25 minutes | Total Time: 1 hour 15 minutes (+ cooling time) | Servings: 12 bars