Gluten Free Pumpkin Cheesecake Bars is an easy pumpkin cheesecake recipe that’s make-ahead, travel friendly, and delicious!
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Gluten Free Pumpkin Cheesecake Bars
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.
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
- Gluten Free Graham Cracker Crumbs – I used my homemade gluten free graham crackers to make the crumbs
- Salted Butter – unsalted butter can be used as well, just add a pinch of fine sea salt.
- Granulated Sugar
- Pumpkin Pie Spice – get my homemade pumpkin pie spice recipe on Instagram
- Cream Cheese – use block cream cheese, not cream cheese from a tub
- Pumpkin Puree
- Vanilla Extract
- Eggs
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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
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).
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)
- Pumpkin Lush – no bake
- Chocolate Pumpkin Cake with Chocolate Cream Cheese Frosting
- Pumpkin Pie
- Classic Pumpkin Cake with Cream Cheese Frosting
- Pumpkin Dip with Pie Fries
- Chocolate Chip Pumpkin Cookies
- Pumpkin Cookies with Cream Cheese Frosting
- Mini Pumpkin Cake (for two)
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
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Gluten Free Pumpkin Cheesecake Bars
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
- Preheat your oven to 350F. Grease a 9x9 pan with non-stick baking spray and line it with parchment paper.
- In a small bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and pumpkin pie spice.
- Press the crust into the bottom of the pan creating a compact, even layer. Set aside until ready to use.
- For the Cheesecake Layer
- Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
- 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.
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! - 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.
- 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).
- Slice and enjoy! Store any leftover cheesecake bars in an airtight container in the fridge for up to two days.
Notes
- I used Homemade Gluten Free Graham Crackers but store-bought works well too.
- 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!
- Brown sugar can be subbed for granulated sugar in this recipe!
- You can use store-bought or homemade Pumpkin Pie Spice. I use homemade, I shared my recipe on Instagram.
- 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.
- Vanilla enhances the sweetness of the pumpkin and helps bring out all of the flavors in the cheesecake.
- 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.
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Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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.
Bring on the fall flavor w/ these yummy pumpkin cheesecake bars! I did decide to do only 2 blocks of cream cheese, and it was perfect. Tastes even better the 2nd day after a full night in the fridge. ❤️
Thank you, Chris!
These squares turned out perfectly! I used boxed Graham Cracker crumbs GF, and brought them to a Christmas dinner gathering. Everyone loved them and they couldn’t believe they were gluten free.
Thank you Sandy!
My whole family loves these
Thanks Crystal!