Soft pumpkin cheesecake bars rolled in cinnamon-sugar like a churro — fall dessert meets fairground classic. Creamy, spiced, and dangerously snackable.
1Preheat the oven to 325°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.
2Make the crust: stir the graham cracker crumbs, sugar, and cinnamon with the melted butter until the mixture looks like wet sand. Press firmly and evenly into the pan. Bake 10 minutes, then let cool slightly.
3Make the filling: in a large bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes. Add the pumpkin puree, sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt; beat until combined. Add the eggs one at a time, mixing just until smooth — don't overmix.
4Pour the filling over the warm crust and smooth the top. Bake 35–40 minutes, until the edges are set but the center still jiggles slightly when you nudge the pan.
5Cool completely on a wire rack (about 1 hour), then refrigerate at least 3 hours or overnight until firm.
6Make it a churro: brush the chilled cheesecake with melted butter, then dust generously with the cinnamon-sugar mixture. Lift out with the parchment overhang, slice into 16 bars, and serve chilled or at room temperature.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.