Pumpkin Churro Cheesecake Bars
Prep Time
20
Minutes
Cook Time
25
Minutes
Prep Time
20
Minutes
Cook Time
25
Minutes
Ingredients
For the Danish-
1 – 8
ounce
package cream cheese
softened
3/4
C
sugar
1
C
pumpkin puree
1
egg
2
tsp
pumpkin pie spice
2
cans
refrigerated crescent rolls or dough sheets
For Topping-
2
Tbsp
sugar
2
tsp
cinnamon
1
C
powdered sugar
5
tsp
Milk
Instructions
Preheat the oven to 375 degrees, spray a 9×13 pan with nonstick spray.
Beat the cream cheese and sugar until creamy.
Add the pumpkin, egg, and spices and beat again.
Unroll one can of crescent dough and press into the bottom of the prepared pan.
Pour the pumpkin mixture on top of the dough in the pan.
Unroll the second can of crescent dough on top of the pumpkin mixture.
Gently stretch the dough to reach the sides and cover all the pumpkin.
Mix together the sugar and cinnamon and sprinkle all over the top of the dough.
Bake for 25-30 minutes.
Remove and cool on a wire rack for one hour, refrigerate until completely chilled.
Whisk together the powdered sugar and milk.
Drizzle over the top of the chilled danish.
Store in a container in the refrigerator
This post contains affiliate links
Terms of Use, Privacy Policy, Disclosure, Disclaimer