Pumpkin Churro Cheesecake Bites

By Tasty · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Spray an 8-inch square pan well with cooking spray and line it with parchment, letting the excess hang over the sides.
2. In a medium bowl, beat the cream cheese and 1 cup of sugar on medium speed until smooth, about 3 minutes. Beat in the eggs one at a time, about 1 minute each.
3. Add the pumpkin puree, yogurt, heavy cream, vanilla, 1 teaspoon cinnamon, pumpkin pie spice, ginger and nutmeg, and beat about 2 minutes until smooth. Set the batter aside.
4. Trim each crescent dough sheet into an 8-inch square that fits the pan.
5. In a small bowl, whisk the remaining ⅓ cup sugar with 1 ½ teaspoons cinnamon. Sprinkle one-third of this mixture into the pan.
6. Place one dough square on the sugar, pour the batter over it, then lay the second dough square on top. Sprinkle one-third of the cinnamon sugar over the top.
7. Bake for 35 minutes, until the top dough is golden brown and the cheesecake jiggles slightly when gently shaken.
8. Cool for 30 minutes, then refrigerate for 3 hours until set.
9. Sprinkle the remaining cinnamon sugar over the top, cut into 16 two-inch squares, and serve with caramel sauce if desired.

Summarized from Tasty's video. Watch it for the details.

More recipes with

EggGingerCreamYoghurtCream cheeseGreek yoghurtPumpkin