Churro filling recipe: Pumpkin Cheesecake

Looking for the perfect fall dessert for your next Halloween party or untraditional Thanksgiving feast? This decadent pumpkin cheesecake filling is perfectly sweet and creamy. Looking for an even easier, no-bake cheesecake filling recipe that you can customize with any flavors you want? If you are looking for more churro-filling recipes and churro-making hacks, check out our online recipe book! Here’s what you need: Ingredients 16 oz. cream cheese 1 16 oz. can pumpkin purée 1 cup sugar 2 t. cinnamon 1 t. ginger 1/2 t. clove 4 eggs Instructions Preheat the oven to 350° F. Whip cream cheese and sugar together (best done using a handheld or stand mixer). Add pumpkin and spices, then add eggs one at a time and mix until smooth. Bake at 350° F for 35-45 minutes or until the center is no longer liquid. This will not make a solid cheesecake, expect the mixture to be fully cooked but still a little runny. OPTIONAL STEP: While the mix is still warm, especially if there are browned bits on the top or around the sides that could block up a squeeze bottle, scoop the mix into a blender or use an immersion blender and blend pumpkin cheesecake until really smooth. This makes the pumpkin cheesecake very easy to use for filling churros and deliciously creamy.

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