These Gluten-Free Pumpkin Cheesecake Bars are a creamy mash-up of pumpkin pie and classic cheesecake with a buttery gluten-free graham cracker crust. These easy bar-style desserts bake in a 9×13 pan, chill until set, and slice into neat squares that are perfect for sharing at fall gatherings or holiday parties.
Why you’ll love this gluten-free pumpkin cheesecake bars recipe
Naturally gluten-free and crowd-friendly. Uses gluten-free graham crackers, but no one will guess it’s gluten-free from the taste or texture.
Easier than pie. No rolling, no blind-baking, and no water bath. Just press, pour, swirl, and bake.
Perfect texture contrast. Buttery, slightly crunchy crust + creamy pumpkin + tangy cheesecake swirl.
Make-ahead dessert. Needs chill time, so it’s perfect to prepare the day before Thanksgiving or a gathering.
Beautiful presentation. The marbled cheesecake top looks impressive with almost no extra effort.
Equipment
Recipe ingredients to make Gluten-Free Pumpkin Cheesecake Bars
For the crust
- Gluten-free graham cracker crumbs, finely ground
- Butter, melted
For the pumpkin batter
- Pure pumpkin (not pumpkin pie filling) (15 oz)
- Heavy cream
- Eggs
- Sugar
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Ground cloves
For the cheesecake batter
- Cream cheese, softened at room temperature for 30 minutes
- Egg
- Sugar
- Vanilla extract
How to make Gluten-Free Pumpkin Cheesecake Bars step by step
Step 1: Preheat the oven to 350℉ and line a 9×13-inch baking dish with parchment paper, letting it overhang on the sides for easy removal later.
Step 2: Melt the butter in a microwave-safe bowl in 30-second bursts until just melted, then stir in the gluten-free graham cracker crumbs until every crumb is evenly coated. Press the mixture firmly and evenly into the bottom of the prepared pan to form a compact crust.
Step 3: In a large mixing bowl, add all of the pumpkin batter ingredients and beat with a hand mixer (or stand mixer) on medium speed until the mixture is completely smooth and well combined. Pour the pumpkin batter over the crust and use a spatula to spread it into an even layer all the way to the corners.
Step 4: In a separate medium bowl, combine all of the cheesecake batter ingredients and mix with a hand mixer on medium speed until the batter is creamy and lump-free. Drop spoonfuls of the cheesecake mixture over the pumpkin layer, spacing them out randomly across the surface.
Step 5: Using a thin knife or skewer, gently drag through the cheesecake and pumpkin layers in sweeping motions to create a marbled swirl pattern, being careful not to over-mix the two batters.
Step 6: Bake for about 40 minutes, or until the edges are set and the center has a slight jiggle when you gently shake the pan. Let the bars cool on a rack at room temperature for 1 hour, then refrigerate for at least 2 hours, or until thoroughly chilled and firm.
Step 7: Once cold, lift the slab out of the pan using the parchment paper overhang and transfer it to a cutting board. Slice into 12 bars with a sharp knife, wiping the blade between cuts for clean edges, and serve.s.
More Gluten-Free Fall Dessert Recipes:
- Gluten-Free Pumpkin Roll
- Gluten-Free Pumpkin Pie Cookies
- Gluten-Free Pumpkin Cream Cheese Muffins
- Gluten Free Pumpkin Bread
- Gluten-Free Pumpkin Scones
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Gluten-Free Pumpkin Cheesecake Bars
These Gluten-Free Pumpkin Cheesecake Bars are a creamy mash-up of pumpkin pie and classic cheesecake with a buttery gluten-free graham cracker crust.
Ingredients
For the crust
- 2 cups gluten-free graham cracker crumbs, finely ground
- ½ cup butter, melted
For the pumpkin batter
- 1 can pure pumpkin (not pumpkin pie filling) (15 oz)
- ¾ cup heavy cream
- 2 eggs
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
For the cheesecake batter
- 8 oz cream cheese, softened at room temperature for 30 minutes
- 1 egg
- ⅓ cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉ and line a 9×13-inch baking dish with parchment paper, letting it overhang on the sides for easy removal later.
- Melt the butter in a microwave-safe bowl in 30-second bursts until just melted, then stir in the gluten-free graham cracker crumbs until every crumb is evenly coated. Press the mixture firmly and evenly into the bottom of the prepared pan to form a compact crust.
- In a large mixing bowl, add all of the pumpkin batter ingredients and beat with a hand mixer (or stand mixer) on medium speed until the mixture is completely smooth and well combined. Pour the pumpkin batter over the crust and use a spatula to spread it into an even layer all the way to the corners.
- In a separate medium bowl, combine all of the cheesecake batter ingredients and mix with a hand mixer on medium speed until the batter is creamy and lump-free. Drop spoonfuls of the cheesecake mixture over the pumpkin layer, spacing them out randomly across the surface.
- Using a thin knife or skewer, gently drag through the cheesecake and pumpkin layers in sweeping motions to create a marbled swirl pattern, being careful not to over-mix the two batters.
- Bake for about 40 minutes, or until the edges are set and the center has a slight jiggle when you gently shake the pan. Let the bars cool on a rack at room temperature for 1 hour, then refrigerate for at least 2 hours, or until thoroughly chilled and firm.
- Once cold, lift the slab out of the pan using the parchment paper overhang and transfer it to a cutting board. Slice into 12 bars with a sharp knife, wiping the blade between cuts for clean edges, and serve.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 321Total Fat: 27gSaturated Fat: 10gUnsaturated Fat: 17gCholesterol: 113mgSodium: 585mgCarbohydrates: 29gFiber: 3gSugar: 25gProtein: 4g
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