Gluten Free Pumpkin Pie Cheesecake Bars That Are Creamy, Spiced, and Totally Indulgent
I've made more pumpkin desserts than I care to admit, and most of them land on the table with a shrug. These bars? They're the ones my sister asked for before I even had the recipe memorized.
Equipment
- Oven
- Parchment Paper
- 9x13 baking dish
- Microwave
- Medium Bowl
- Large Bowl
- Spatula
- Hand Mixer
- Knife
- Refrigerator
Ingredients
Crust
- 2 cups gluten-free graham cracker crumbs, finely ground
- 1/2 cup butter, melted
Pumpkin Layer
- 15 oz canned pure pumpkin not pumpkin pie filling
- 3/4 cup heavy cream
- 2 large eggs
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Cheesecake Layer
- 8 oz cream cheese, softened
- 1 large egg
- 1/3 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Make the crust: Melt the butter in a microwave-safe bowl in 30-second bursts (30 seconds, stir, 15 more if needed). In a medium bowl, stir together the melted butter and the gluten-free graham cracker crumbs until all crumbs are moistened. Dump the mixture into the parchment-lined dish and press it into an even layer with the back of a spatula or a flat-bottomed measuring cup. Press firmly — loose crumbs will fall apart when you cut the bars.
- Mix the pumpkin batter: In a large bowl, combine the pumpkin puree, heavy cream, 2 eggs, 2/3 cup sugar, 1 teaspoon vanilla, cinnamon, nutmeg, ginger, and cloves. Use a hand mixer on medium speed — or a stand mixer with the paddle attachment — and beat until smooth, about 45 seconds. No lumps allowed here. Pour the batter over the crust and spread it all the way to the edges with a spatula.
- Mix the cheesecake batter: In a medium bowl, combine the softened cream cheese, 1 egg, the remaining 1/3 cup sugar, and 1 teaspoon vanilla. Beat with the hand mixer (or stand mixer) on medium speed until smooth and no streaks remain — about 30 seconds. Do not overbeat, or the cream cheese will get too airy and cause cracks later.
- Swirl it together: Dollop spoonfuls of the cheesecake batter randomly over the pumpkin layer. Take a table knife and gently drag it through the dollops in a figure-eight motion — just two or three passes. Stop when you see pretty swirls; if you keep going, the two layers will blend into one.
- Bake: Place the dish in the preheated oven and bake for 40 minutes. The edges should look set and slightly puffed, and the center will jiggle when you nudge the pan — that's okay. Resist the urge to bake it until the center is completely firm, or it will crack.
- Cool: Remove the dish from the oven and set it on a wire rack. Let it cool at room temperature for exactly one hour — set a timer so you don't forget. Then transfer the dish to the refrigerator and chill for at least two hours, preferably three. This step is crucial for clean slices.
- Slice and serve: Once fully chilled, grab the overhanging parchment paper and lift the entire slab out of the dish. Set it on a cutting board and use a sharp chef's knife to cut it into 12 bars (3 rows by 4 rows). Wipe the knife between cuts for the cleanest look. Serve cold or at room temperature.
Notes
1. Press that crust like you mean it. The firmer the crust, the easier it is to lift and cut.
2. Room temperature cream cheese is a hill I'll die on. Let it sit out for 30–45 minutes.
3. Don't overmix the cheesecake batter. Just mix until smooth.
4. Patience with cooling pays off. The full one-hour room-temperature cool followed by at least two hours in the fridge gives clean edges.
Dairy-free version: Use dairy-free cream cheese and replace heavy cream with full-fat coconut cream.
Regular graham cracker crust: Substitute gluten-free crumbs with regular.
Pumpkin pie spice: Use 1 1/2 tsp instead of individual spices.
Less sweet: Reduce sugar in pumpkin layer to 1/2 cup and in cheesecake to 1/4 cup.
Pecan streusel: Before baking, top with chopped pecans, brown sugar, and melted butter.