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Gluten Free Pumpkin Cheesecake Bars

Gluten Free Pumpkin Cheesecake Bars is an easy pumpkin cheesecake recipe that’s make-ahead, travel friendly, and delicious!

Gluten Free Pumpkin Cheesecake Bars on a parchment paper lined wood cutting board topped with whipped cream

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The holidays are upon us which only means one thing – we’re up to our elbows in pumpkin puree, gluten free flour, and sugar!

I don’t know about you, but I’m 0% sad about that. I’m officially ready to start sampling all the holiday desserts – bring on the cakes, pies, and cookies!

But let’s not forget about Cheesecake – especially simple cheesecake recipes like these Gluten Free Pumpkin Cheesecake Bars.

Gluten Free Pumpkin Cheesecake Bars topped with piped whipped cream on a parchment paper lined wood cutting board


What’s a Cheesecake Bar?

Cheesecake bars are a simpler version of cheesecake. Instead of baking in a springform pan, Cheesecake Bars are baked in a square baking pan.

Then, they’re sliced into bars and served! They’re great for traveling and bringing to family parties or holiday meals because the bar form is super portable.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.


Ingredients for Pumpkin Cheesecake Bars

ingredients to make Gluten Free Pumpkin Cheesecake Bars

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Equipment Needed to Make Pumpkin Cheesecake Bars

  • 9×9 Square Baking Pan
  • Parchment Paper
  • Food Processor – to make the graham cracker crumbs
  • Hand Mixer or Stand Mixer
  • Basic Baking Tools – spatula, measuring cups, measuring spoons
  • Cooling Rack

batter for Gluten Free Pumpkin Cheesecake Bars in a 9x9 square pan ready to be baked


How to Make Pumpkin Cheesecake Bars

Step 1. Make the gluten free graham cracker crust.

Step 2. Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment.

Step 3. Then, add the granulated sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Mix on medium-low speed until well combined– about 1 minute. Make sure to scrape down the sides of the bowl as needed.

Step 4. With the mixer on low speed, add the eggs one at a time. Once all of the eggs have been incorporated, scrape down the sides of the bowl and then turn the mixer to medium speed and mix for another 10-15 seconds. This is just to make sure all of the ingredients are well incorporated!

Step 5. Pour the cheesecake layer over the crust. Bake for 35-40 minutes or until the cheesecake is set in the center and no longer jiggles when the pan is shaken.

Step 6. Allow the cheesecake bars to cool to room temperature on a wire rack. Then, place them in the fridge to chill for at least 4 hours (although overnight is preferred).

overhead shot of Gluten Free Pumpkin Cheesecake Bars on a parchment paper lined wood and marble cutting board


Tips for Making Cheesecake Bars

  • For best results, use block cream cheese. Whipped cream cheese and cream cheese in a tub will be too soft and the cheesecake bars may not set properly.
  • Be sure to bring the cream cheese, eggs, and sour cream to room temperature. Room temperature ingredients will blend better and will ensure a cheesecake that isn’t lumpy.
  • These pumpkin cheesecake bars are great served with homemade whipped cream (or white chocolate ganache whipped cream) and a drizzle of salted caramel!

Other Easy Pumpkin Desserts for Thanksgiving (Gluten Free)

overhead shot of a hand grabbing a gluten free pumpkin cheesecake bar


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Gluten Free Pumpkin Cheesecake Bars on a parchment paper lined wood cutting board topped with whipped cream

Gluten Free Pumpkin Cheesecake Bars

Yield: 9-16 Bars
Prep Time: 10 minutes
Cook Time: 40 minutes
Chill Time: 4 hours
Total Time: 4 hours 50 minutes

Gluten Free Pumpkin Cheesecake Bars is an easy pumpkin cheesecake recipe that’s make-ahead, travel friendly, and delicious!

Ingredients

For the Crust

  • 2 cups gluten free graham cracker crumbs
  • 1 stick (½ cup) salted butter, melted
  • ¼ cup granulated sugar
  • ½ teaspoon pumpkin pie spice

For the Cheesecake Layer

  • 24 ounces (3 blocks) cream cheese, room temperature
  • ¾ cup granulated sugar
  • ½ cup pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 3 large eggs, room temperature

Instructions

For the Crust

  1. Preheat your oven to 350F. Grease a 9x9 pan with non-stick baking spray and line it with parchment paper.
  2. In a small bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and pumpkin pie spice.
  3. Press the crust into the bottom of the pan creating a compact, even layer. Set aside until ready to use.

For the Cheesecake Layer

  1. Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
  2. Add the granulated sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Mix on medium-low speed until well combined-- about 1 minute.
  3. Make sure to scrape down the sides of the bowl as needed.
    With the mixer on low speed, add the eggs one at a time. Once all of the eggs have been incorporated, scrape down the sides of the bowl and then turn the mixer to medium speed and mix for another 10-15 seconds. This is just to make sure all of the ingredients are well incorporated!
  4. Pour the cheesecake layer over the crust and bake for 35-40 minutes or until the cheesecake is set in the center and no longer jiggles when the pan is shaken.
  5. Allow the cheesecake bars to cool to room temperature. Then, place them in the fridge to chill for at least 4 hours (although overnight is preferred).
  6. Slice and enjoy! Store any leftover cheesecake bars in an airtight container in the fridge for up to two days.

Notes

  1. I used Homemade Gluten Free Graham Crackers but store-bought works well too.
  2. To make graham cracker crumbs, place whole graham crackers in a food processor and pulse until they have the texture of sand. You could always swap the graham crackers for another cookie of your choice-- gluten free gingersnaps go very well with pumpkin!
  3. Brown sugar can be subbed for granulated sugar in this recipe!
  4. You can use store-bought or homemade Pumpkin Pie Spice. I use homemade, I shared my recipe on Instagram.
  5. Cream cheese is the base of our cheesecake layer-- make sure it has time to fully come to room temperature for the smoothest, creamiest cheesecake filling.
  6. Vanilla enhances the sweetness of the pumpkin and helps bring out all of the flavors in the cheesecake.
  7. The eggs hold the filling together and make a rich, custard-like cheesecake. Make sure to not overbeat the filling once the eggs have been added as this can cause the cheesecake to crack.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 383

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories based on 12 servings.

 Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

straight on shot of Gluten Free Pumpkin Cheesecake Bars topped with whipped cream

sliced Gluten Free Cheesecake Brownies on wax paper
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