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–+ servings
bite shot of single Gluten Free Pumpkin Cheesecake Bar

Gluten Free Pumpkin Cheesecake Bars

Treat yourself to the cozy flavors of fall with these Gluten Free Pumpkin Cheesecake Bars! These delightful treats feature a flavorful gluten free graham cracker crust, a velvety vanilla cheesecake, and a swirl of spiced pumpkin goodness- the perfect dessert to savor autumn's arrival.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 8 hours
Total Time 9 hours 15 minutes
Course cheesecake bars, Dessert
Servings 16 bars

Equipment

  • Electric mixer w/ paddle attachment
  • Food Processor (or Ziploc Bag + Rolling Pin)
  • Mixing bowls
  • Rubber spatula
  • Measuring Cups & Spoons
  • Whisk
  • Tin Foil
  • 8x8 inch Cake Pan

Ingredients
  

Gluten Free Graham Cracker Crust

  • 2 1/2 c. (320g) Gluten Free Graham Cracker Crumbs
  • 1/2 c. (107g) Brown Sugar light
  • 1/4 tsp. (2g) Salt
  • 1 tsp. (5g) Vanilla Extract
  • 4 tbsp. (1/2 stick) Butter unsalted, melted

Vanilla Cheesecake Batter

  • 2 1/2 c. (1 lb. 4 oz. or 569g) Cream Cheese room temperature/softened
  • 2/3 c. (155g) Granulated Sugar
  • Pinch Salt
  • 2 tsp. (11g) Lemon Juice
  • 2 1/2 tsp. (12g) Vanilla Extract
  • 1/2 c. (128g) Sour Cream
  • 1 Egg whole
  • 1 Egg Yolk

Pumpkin Swirl Filling

  • 1/2 c. (123g) Pumpkin Puree
  • 1/4 c. (52g) Brown Sugar light
  • 3 tbsp. (50g) Heavy Cream
  • 1 1/2 tsp. (5g) Pumpkin Pie Spice
  • 1 tsp. (5g) Vanilla Extract

Instructions
 

Gluten Free Graham Cracker Crust

  • Preheat the oven to 350°F and line the bottom and sides of a 8x8 inch pan with tin foil and baking spray.
  • Place the graham cracker in a food processor and crush the gluten free graham crackers into crumbs. Or place the gluten free graham crackers into a large Ziploc bag and crush them into crumbs using a rolling pin.
  • Place the graham cracker crumbs into a medium sized mixing bowl.
  • Add the brown sugar, salt, vanilla, and melted butter to the crumbs.
  • Mix together until everything’s combined.
  • Pour the graham cracker crumb mixture into the pan and press it into the bottom and sides of the pan.
  • Bake for 10-12 minutes or until the crust becomes golden brown.
  • Set aside to cool while making the cheesecake batter.
  • Turn the oven down to 325°F after the crust comes out of the oven.

Vanilla Cheesecake Batter

  • Place the cream cheese in a microwave safe bowl and microwave for 15-30 seconds to soften.
  • Place the softened cream cheese into the mixing bowl of a stand mixer fitted with a paddle attachment. Mix the cream cheese on a low speed until smooth and no lumps remain. Scrape down the sides of the bowl as needed.
  • While the mixer is at a low speed, gradually add the granulated sugar and salt to the cream cheese. Once all the sugar and salt has been added scrape down the sides of the bowl.
  • Next, add the lemon juice, vanilla extract, and sour cream. Mix together on a low speed until combined. Scrape down the sides of the bowl.
  • Next, add one egg at a time and mix on a low speed until combined. After all the eggs have been added scrape down the sides of the bowl and mix for another 30 seconds on low speed.
  • Set the cheesecake batter aside while making the pumpkin swirl filling.

Pumpkin Swirl Filling

  • Place all of the ingredients into a medium sized mixing bowl.
  • Whisk the ingredients together until everything is completely mixed together.

Swirling the Cheesecake Batter & Baking

  • Pour half of the cheesecake batter into the pan.
  • Using a spoon and half of the pumpkin filling, add dollops of the pumpkin filling around the top of the cheesecake batter.
  • Next, use a butter knife to swirl the pumpkin filling and cheesecake together. Remember that under swirling is better than over swirling the batter.
  • Then add the last half of the cheesecake batter.
  • Using a spoon, add dollops on top of the cheesecake batter using the last half of the pumpkin filling.
  • Using a butter knife, swirl the cheesecake and pumpkin together, just like the first time.
  • Place the cheesecake bars into the oven (should be at 325°f)and bake for 40-45 minutes.
  • Let the cheesecake bars cool at room temperature for 2 hours.
  • Wrap the cheesecake bars with plastic wrap and place in the refrigerator to cool for another 6-8 hours (best if chilled overnight).
  • Once the cheesecake bars are completely cool and set, remove them from the pan, cut them into desired portion sizes and enjoy!
Keyword Cheesecake bars, Dessert Bars, fall desserts, Gluten free, pumkpin, pumpkin spice, vanilla
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