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Delicious glutenfreie Pumpkin Cheesecake Bars with a creamy topping and graham cracker crust.

Gluten Free Pumpkin Cheesecake Bars

Cozy and creamy gluten free pumpkin cheesecake bars with a buttery crust, perfect for fall treats and gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 250 kcal

Ingredients
  

For the crust

  • 1 cup Gluten free cookie crumbs or gluten free graham style crumbs These are the base for the crust.
  • 1/4 cup Butter or melted dairy free butter To bind the crust.

For the cheesecake filling

  • 16 oz Cream cheese, at room temperature Full fat gives the best texture.
  • 1 cup Granulated sugar For sweetness.
  • 1/2 cup Sour cream or Greek yogurt For a smoother filling.
  • 1 tbsp Vanilla extract Adds flavor.
  • 3 large Eggs For structure, added one at a time.
  • 1 cup Pumpkin puree Use plain canned, not pie filling.
  • 1 tbsp Pumpkin pie spice Or a mix of cinnamon, ginger, and cloves.

Instructions
 

Prepare the crust

  • Preheat your oven to 350°F (175°C). Line an 8x8 or 9x9 pan with parchment paper, leaving extra over the sides for easy removal.
  • Mix your crumbs with melted butter until it resembles wet sand. Press firmly into the pan using the bottom of a measuring cup.
  • Bake the crust for about 8 to 10 minutes until it smells toasty. Let it cool while making the filling.

Prepare the cheesecake filling

  • Let your cream cheese sit out for about 30 to 45 minutes until at room temperature.
  • In a bowl, mix cream cheese and sugar until smooth.
  • Add sour cream and vanilla, then mix again. Add eggs one at a time and mix just until combined.

Assemble and bake

  • Pour half to two-thirds of the vanilla cheesecake batter over the cooled crust and smooth it out.
  • In the same bowl, add pumpkin puree and pumpkin pie spice to the remaining batter and mix until combined.
  • Spoon the pumpkin batter over the vanilla layer. For a swirl effect, gently drag a butter knife through the batter.
  • Bake at 350°F for around 35 to 45 minutes, until the edges are set and the center has a slight jiggle.

Cool and store

  • Cool the pan on the counter for about an hour, then refrigerate for at least 4 hours or overnight for best results.

Notes

These bars are better when made ahead. Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. For best texture, use sharp knife and wipe between cuts.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 26gProtein: 4gFat: 16gSaturated Fat: 9gSodium: 150mgFiber: 1gSugar: 10g
Keyword Cheesecake Bars, Cozy Treats, fall desserts, Gluten Free, Pumpkin Cheesecake
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