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.
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)
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 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
Cheesecake Batter:
- 8 oz cream cheese (soften on the counter for 30 minutes)
- 1 egg
- ⅓ cup sugar
- 1 teaspoon 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.
Nutrition
Calories: 379kcalCarbohydrates: 36gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 108mgSodium: 205mgPotassium: 132mgFiber: 2gSugar: 25gVitamin A: 6281IUVitamin C: 2mgCalcium: 58mgIron: 1mg
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