Easy Gluten-Free Pumpkin Cheesecake Bars Recipe

Pumpkin cheesecake bars always remind me of fall weekends with my grandma.

She’d pull out her trusted baking pan, the one older than me, and whip up desserts so good they felt like they could fix anything.

These bars are my spin on her recipe—gluten-free for my sensitive belly but just as cozy.

They’re creamy, a little spiced, and perfect for sharing…or hoarding. I won’t judge.

Chef Tips

• Maximizing Flavor: Roast your pumpkin puree in the oven for 10 minutes at 375°F to deepen its flavor.
• Crust Variation: No graham crackers? Use ground almonds or crushed gluten-free ginger snaps for a flavor boost.
• Dairy-Free Option: Sub cream cheese with dairy-free cream cheese, like Kite Hill, and butter with coconut oil.
• Spice Mix Hack: Don’t have all the spices? Swap for 2 teaspoons of pumpkin pie spice.

Presentation Ideas

Top each bar with a dollop of whipped cream and a light dusting of cinnamon. Fancy? Maybe. Worth it? Totally.

Can’t wait for you to try this! Let me know if you make any tweaks—I love hearing what y’all come up with. ❤️

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Easy Gluten-Free Pumpkin Cheesecake Bars

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• Author: Judy Goudy
• Total Time: 1 hour 5 minutes
• Yield: 12 bars 1x
• Diet: Gluten Free

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Description

Creamy pumpkin cheesecake bars layered on a buttery gluten-free crust. A fall dessert that’s irresistible and perfect for gatherings or a sweet treat at home.

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Ingredients

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For the crust:

• 1 ½ cups gluten-free graham cracker crumbs (or finely crushed gluten-free cookies)
• ⅓ cup unsalted butter, melted
• 2 tablespoons brown sugar

For the cheesecake layer:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the pumpkin layer:

• 1 cup canned pumpkin puree (not pie filling)
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 large egg

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Instructions

1. Preheat & Prep:
   Heat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper for easy cleanup. Trust me, you’ll thank me later.
2. Make the Crust:
   Mix the graham cracker crumbs, melted butter, and brown sugar until it looks like wet sand. Press this evenly into the bottom of your prepared pan. Bake for 8 minutes, then cool while you get the filling ready.
3. Cheesecake Layer:
   Beat the cream cheese and sugar together until smooth. Add eggs one at a time, beating well after each addition. Stir in the vanilla. Pour this mixture over the cooled crust and smooth it out.
4. Pumpkin Layer:
   In another bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and egg until combined. Gently spoon this over the cheesecake layer, spreading evenly.
5. Bake:
   Bake for 40–45 minutes or until the edges are set, and the center jiggles just a tiny bit. Let it cool completely before refrigerating for at least 3 hours (overnight is best).
6. Slice & Serve:
   Use a sharp knife to cut into bars. For cleaner slices, wipe the knife between cuts.

Notes

Store in the fridge for up to 5 days or freeze for later.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 210
• Sugar: 15g
• Sodium: 140mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg