Gluten Free Pumpkin Cheesecake Bars

We’re only a day away from the BIG feast…Thanksgiving! These pumpkin cheesecake bars are simple to make but do require a few hours of cooling and refrigerating.  Totally worth it when you give them a taste. They may not be the traditional “pumpkin pie” but they do have the taste of Fall and Thanksgiving. Both kids and adults will enjoy!

ingredients pumpkin bars
Pumpkin cheesecake bars recipe

Prep Time: 20 minutes

Cook Time: 50 minutes

6 hours


    • 1 1/2 cups gluten free graham cracker crumbs
    • 1/4 cup melted butter
    • 4 packages (8 oz each) cream chesese, softened
    • 1 1/2 cups granulated sugar
    • 4 eggs
    • 1 cup (8 oz) canned pumpkin (not pumpkin pie mix)
    • 2 teaspoons pumpkin pie spice
  • whipped cream
  • pumpkin pie spice

laying the crust down middle layer mixer ingredients IMG_0671 IMG_0673


  1. Heat oven to 300°F.
  2. Line a 13×9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
  3. In a medium size bowl, combine the graham cracker crumbs with the melted butter.
  4. With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.
  5. In the mixing bowl of your stand-up mixer, add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
  6. Beat in eggs, one at a time, just until blended.
  7. Spoon half of the mixture over the crust and spread evenly.
  8. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
  9. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
  10. Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
  11. Refrigerate for at least 3 hours before cutting into bars.
  12. Top each bar with whipped cream and a dust of pumpkin pie spice.

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