Ingredients
Scale
- 2 cans (8 oz each) refrigerated crescent roll dough
- 16 oz cream cheese, softened to room temperature
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/4 cup unsalted butter, melted
- 1/3 cup granulated sugar (for topping)
- 1 tablespoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or line it with parchment paper for easy removal. Unroll one can of crescent roll dough and press it into the bottom of the prepared pan. Pinch the seams together firmly to create a solid base layer.
- In a large mixing bowl, beat the softened cream cheese and 1/2 cup of sugar until smooth and fluffy. Add the pumpkin puree, egg, vanilla extract, and pumpkin pie spice. Continue mixing on medium speed until the ingredients are fully incorporated and the mixture is vibrant orange and creamy.
- Spread the pumpkin cheesecake mixture evenly over the bottom layer of crescent dough. Unroll the second can of crescent dough on a sheet of parchment paper, press the seams together to form a rectangle, and then carefully slide or flip it onto the top of the cheesecake layer.
- Brush the melted butter generously over the top layer of dough. In a small bowl, whisk together the 1/3 cup of sugar and the tablespoon of cinnamon. Sprinkle this mixture evenly over the buttered dough to create the signature churro crust.
- Bake for 30 to 35 minutes, or until the top is golden brown and the cheesecake is set but still slightly jiggly in the center. Remove from the oven and let the pan cool to room temperature. Transfer the bars to the refrigerator for at least 2 hours to firm up before slicing into squares.
- Cook Time: 55 minutes