Go Back
+ servings
Birds eye view: orange mini pumpkin and a swirled pumpkin cheesecake bar on a wood and marble cutting board on top of an orange dish cloth.

Gluten-Free Pumpkin Cheesecake Bars

Easy-to-make, Gluten-Free Pumpkin Cheesecake Bars are the perfect combination of pumpkin pie and cheesecake, swirled together in a buttery, gluten-free, graham-cracker crust.
5 from 7 votes
Prep Time 20 minutes
Cook Time 40 minutes
Rest & Chill Time 3 hours
Total Time 4 hours
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Blender or Food Processor to grind graham crackers (optionally place in a Ziplock bag and crush with a rolling pin)
  • Hand Mixer (or Stand Mixer)
  • 9x13 Baking Dish
  • parchment paper

Ingredients
  

Crust:

  • 2 cups gluten-free graham cracker crumbs, finely ground (I use Kinnikinnick S'moreable Graham Crackers 8 oz box to make 2 cups)
  • ½ cup butter

Pumpkin Batter:

  • 1 can (15 oz.) pure pumpkin
  • ¾ cup heavy cream
  • 2 eggs
  • ¾ cup sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • tsp ground cloves

Cheesecake Batter:

  • 8 oz cream cheese (soften on the counter for 30 minutes)
  • 1 egg
  • cup sugar
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350℉. Use parchment paper to line a 9×13 baking dish.
  • Melt butter in the microwave, 30 seconds at a time. Combine melted butter and graham cracker crumbs in a medium bowl. With a spatula, press the crumb mixture into the parchment-lined 9×13 baking dish.
  • Combine all pumpkin batter ingredients in a large bowl. Use a hand mixer (or stand mixer) to mix ingredients on medium speed until smooth. Pour into the baking dish on top of the crust, and use a spatula to spread the batter to the edges.
  • Combine all cheesecake batter ingredients in a medium bowl. Use a hand mixer (or stand mixer) to mix ingredients until smooth. Randomly spoon the cheesecake batter into the baking dish on top of the pumpkin layer.
  • Create a marbled look by gently swirling a knife through the cheesecake batter, combining it with the pumpkin batter.
  • Bake at 350℉ for 40 minutes. Cool at room temperature for one hour. Refrigerate for at least two hours.
  • Firmly grab the edges of the parchment paper to gently lift the baked pie/cake out of the baking dish. Slice into 12 bars and serve.

Notes

Food Safety: Keep refrigerated until ready to serve. If not consumed within two hours, return to the refrigerator. Do not eat if left out longer than two hours.
Keyword gluten-free, gluten-free fall desserts, gluten-free holiday desserts, Thanksgiving
Tried this recipe?Let us know how it was!