Ingredients
Scale
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar (divided)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 tablespoon ground cinnamon
- 1/4 cup 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. Unroll one can of crescent roll dough and press it into the bottom of the prepared pan. Pinch the seams together to create a solid, even base. Pre-bake this bottom layer for about 5 minutes to ensure it stays crisp under the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese and 1/2 cup of granulated sugar until the mixture is smooth and fluffy. Add the pumpkin puree, egg, vanilla extract, and pumpkin pie spice. Continue beating on medium speed until all ingredients are fully incorporated and the color is a consistent soft orange. Spread this mixture evenly over the pre-baked bottom crust using a spatula.
- Unroll the second can of crescent roll dough on a piece of parchment paper. Gently stretch it to match the size of your baking dish, then carefully flip it over the pumpkin filling. Press the edges down slightly. Brush the melted butter generously over the top of the dough. In a small bowl, mix the remaining 1/2 cup of sugar with the tablespoon of cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the buttered dough to create the churro crust.
- Place the pan in the oven and bake for 28 to 32 minutes. The top should be golden brown and the sugar should look slightly crystallized. The center might have a slight jiggle, but it will firm up as it cools. Avoid over-baking, as this can make the crescent dough too tough.
- Remove the pan from the oven and let it cool at room temperature for at least 30 minutes. Transfer the pan to the refrigerator and chill for a minimum of 3 hours (or overnight for the best results). Once fully set, lift the bars out using the parchment paper edges and slice them into 12 even squares. Serve chilled or at room temperature.
- Cook Time: 55 minutes