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Pumpkin Churro Cheesecake Bites

These Pumpkin Churro Cheesecake Bites are the kind of cozy, fall-friendly treat you make when you want something easy but still wildly impressive for a party or potluck. You get a creamy pumpkin-spiced cheesecake layer sandwiched between buttery crescent dough, plus that classic churro-style cinnamon sugar that makes the whole kitchen smell amazing. Everything bakes in one pan, and once it’s chilled, you just slice, drizzle with caramel, and serve — no fancy steps required. They’re the perfect make-ahead dessert for anyone who loves warm spices and fall flavors.

SweetMeliBakery
Tasty Team
Total Time

4 hr 20 min

4 hr 20 min

Prep Time

35 minutes

35 min

Cook Time

25 minutes

25 min

Pumpkin Churro Cheesecake Bites
Total Time

4 hr 20 min

4 hr 20 min

Prep Time

35 minutes

35 min

Cook Time

25 minutes

25 min

Ingredients

for 16 pieces

  • nonstick spray
  • 14 oz cream cheese (from 2 [8-ounce] blocks), softened
  • 1 ⅓ cups granulated sugar, divided
  • 2 large eggs
  • ½ cup pumpkin puree (from 1 [15-ounce] can)
  • ¼ cup vanilla greek yogurt
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 ½ teaspoons ground cinnamon, divided
  • ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • 2 sheets store-bought crescent roll dough (from 2 [8-ounce] tubes)
  • store-bought caramel sauce, optional

Nutrition Info

  • Calories 139
  • Fat 9g
  • Carbs 12g
  • Fiber 0g
  • Sugar 10g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350°F. Prepare an 8-inch square baking pan by spraying it liberally with cooking spray and lining it with parchment paper; allow excess parchment paper to hang from each side for easy removal.
  2. Add the cream cheese and 1 cup sugar to a medium bowl. Using a hand mixer, beat on medium speed until smooth, about 3 minutes. Add the first egg to the cream cheese mixture and beat until combined, about 1 minute. Repeat with the second egg. Add the pumpkin puree, yogurt, heavy whipping cream, vanilla extract, 1 teaspoon cinnamon, pumpkin pie spice, ginger, and nutmeg, and beat until smooth, about two minutes. Set the cheesecake batter aside.
  3. Unroll the first crescent roll sheet and place it on a parchment-lined cutting board. Carefully trim the sheet into an 8-inch square to fit neatly in the baking pan. Repeat with the second crescent roll sheet. Set the two sheets of dough and parchment aside.
  4. In a small bowl, whisk together the remaining ⅓ cup sugar and 1 ½ teaspoons cinnamon. Evenly sprinkle ⅓ of the cinnamon-sugar mixture into the prepared baking pan. Place the first crescent sheet on top of the sugar, then pour the batter on top. Gently place the remaining crescent sheet on top of the cheesecake batter, then evenly sprinkle ⅓ of the cinnamon-sugar on top.
  5. Bake for 35 minutes, or until the top of the crescent roll sheet is golden brown; the cheesecake should jiggle slightly when gently shaken. Cool for 30 minutes, then refrigerate for 3 hours, until set.
  6. Before slicing and serving, evenly sprinkle the remaining cinnamon-sugar on top. Cut the cheesecake into 16 [2-inch] squares. Drizzle with store-bought caramel sauce, if using, or serve on the side for dipping.
  7. Enjoy!
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Pumpkin Churro Cheesecake Bites