1. Prepare the Crust:

• Preheat the oven to 325°F (163°C). Grease or line an 8×8-inch baking pan with parchment paper.

• In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until the crumbs are evenly coated.

• Press the mixture firmly into the bottom of the prepared baking pan to form a crust. Bake in the preheated oven for 8-10 minutes, then remove and let it cool while you prepare the cheesecake filling.

2. Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2 minutes.

• Add the eggs, one at a time, beating well after each addition.

• Add the vanilla extract, pumpkin puree, cinnamon, ginger, nutmeg, and salt. Beat until everything is fully incorporated and smooth.

• Stir in the sour cream and mix until combined.

3. Assemble the Bars:

• Pour the cheesecake filling over the cooled churro crust and spread it evenly with a spatula.

• Bake in the preheated oven for 40-45 minutes, or until the center is set but slightly jiggly (a toothpick should come out mostly clean).

• Remove from the oven and let the bars cool to room temperature. Then refrigerate for at least 3 hours or overnight to set completely.

4. Add the Churro Topping:

• In a small bowl, combine the cinnamon and sugar for the topping.

• Once the bars are fully chilled, sprinkle the cinnamon-sugar mixture evenly over the top of the cheesecake layer.

5. Serve:

• Cut into bars and serve chilled. Enjoy the rich, creamy texture with the warm, spiced churro crunch!