The smell of pumpkin and cinnamon in my kitchen always reminds me of fall gatherings. My mom used to bake something pumpkin-inspired every October, and I’ve carried on the tradition with a gluten-free twist.
These Pumpkin Cheesecake Bars are not just a treat—they’re a memory wrapped in creamy, spiced goodness.
They’re indulgent yet wholesome, packed with real pumpkin, and the kind of dessert that makes everyone ask for seconds.
Let’s bake together and make a batch you’ll never forget!
Tips for Extra Flavor
- Pumpkin Boost: Roast fresh pumpkin for a more vibrant flavor.
- Substitutions: Use dairy-free cream cheese and a flax egg to make it vegan.
- Add Texture: Sprinkle chopped pecans or a drizzle of caramel on top before serving.
Presentation Tips
Place the bars on a rustic wooden board, sprinkle lightly with cinnamon, and add a small dollop of whipped cream for an Instagram-worthy finish.
Pumpkin Cheesecake Bars with Pumpkin Swirl
- Total Time: 55 minutes
- Yield: 9 bars 1x
- Diet: Gluten Free
Description
Creamy, gluten-free cheesecake bars swirled with spiced pumpkin. Perfect for fall gatherings or anytime you want to indulge in seasonal flavors.
Ingredients
Crust:
- 1 ½ cups gluten-free graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 2 tbsp coconut sugar
Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Pumpkin Swirl:
- 1 cup pumpkin purée (not pie filling)
- 2 tbsp brown sugar
- 1 large egg yolk
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Pinch of cloves
Instructions
- Prep and Preheat: Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- Make the Crust: In a bowl, combine the gluten-free graham cracker crumbs, melted butter, and coconut sugar. Press this mixture firmly into the bottom of the pan to create an even layer. Bake for 8 minutes and set aside to cool.
- Whip Up the Cheesecake Layer: Beat cream cheese and granulated sugar in a bowl until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Create the Pumpkin Swirl: In a separate bowl, whisk together the pumpkin purée, brown sugar, egg yolk, and spices.
- Assemble the Bars: Pour the cheesecake mixture over the cooled crust and spread it evenly. Drop dollops of the pumpkin mixture on top and use a toothpick or knife to swirl the two together.
- Bake to Perfection: Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly. Cool completely on a wire rack, then refrigerate for at least 3 hours before slicing.
- Serve and Savor: Lift the bars out using the parchment paper, cut them into squares, and enjoy!
Notes
Substitute regular cream cheese with dairy-free for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 3g
- Protein: 60mg
- Cholesterol: 0mg
