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These gluten-free pumpkin cheesecake bars are an easy fall dessert made with creamy pumpkin and cheesecake fillings swirled over a buttery graham cracker crust.
Pumpkin cheesecake bars are the perfect treat for holidays and parties. They’re filled with all the flavors that I love in homemade pumpkin pie and cheesecake, without the fuss of a pastry crust or water bath. Try my crustless pumpkin pie for another easy fall dessert!
As soon as the calendar ticks over into fall, I am ready to start baking ALL the pumpkin desserts! These pumpkin cream cheese bars are loaded with warm spices, plenty of fall pumpkin, and creamy cheesecake filling swirled over a gluten-free graham cracker crust. They’re right up there with my gluten-free pumpkin roll and pumpkin cookies as one of my all-time favorite gluten-free fall desserts. After one bite, you’ll see why!
Why You’ll Love These Pumpkin Cheesecake Bars
- Creamy and decadent. Real pumpkin puree brings color and flavor to the tangy cheesecake filling (see the tutorial below on how to create that gorgeous swirl!). Everything comes together over a crisp and buttery gluten-free graham cracker crust.
- A perfect fall dessert. These pumpkin cheesecake bars are equally at home on a fall dessert table as they are at a kids’ Halloween party. I love serving these bars for potlucks, dinner parties, and holidays like Thanksgiving and Christmas, too. They’re perfectly shareable.
- Easy to make. There’s a bit of prep involved, but this recipe is super simple. Even swirling the batters together is a breeze!
- Simple ingredients. These bars don’t call for any fancy ingredients. The cheesecake filling is naturally gluten-free, and you can easily make the crust gluten-free with gluten-free graham crackers.
What You’ll Need
I’ve included some quick notes on the ingredients in these pumpkin cheesecake bars. Don’t forget to scroll to the recipe card at the end of this post for a printable list with the full ingredient amounts.
- Crust – I use my homemade graham cracker crust that I make with homemade gluten-free graham crackers, sugar, cinnamon, and melted butter. Feel free to use regular graham crackers if you’re not making this recipe gluten-free. You can also substitute graham crackers with vanilla wafers.
- Pumpkin puree – Make sure to buy canned pumpkin puree and not pumpkin pie filling, which isn’t the same thing.
- Pumpkin pie spice – This can be store-bought or you can make your own homemade pumpkin pie spice.
- Cornstarch – To help thicken the filling. If needed, make sure it’s certified gluten-free.
- Cream cheese – I recommend using blocks of full-fat cream cheese and not the spreadable kind that comes in tubs. Bring the cream cheese to room temperature before you start.
- Sugar – Either granulated sugar or brown sugar (or a combination of the two) will work in this recipe.
- Vanilla – Make sure to use real vanilla extract and not imitation.
- Sour cream – I use whole-fat sour cream for the creamiest texture, but low-fat also works. Substitute Greek yogurt for sour cream if preferred.
- Eggs – Also at room temperature.
How to Make Pumpkin Cheesecake Bars
Once you’ve gathered your ingredients, these pumpkin swirl cheesecake bars come together very easily. Follow the steps here, and scroll to the recipe card for the printable instructions.
- Make the crust. Blend together the ingredients for the graham cracker crust, and press the mixture into the bottom of a foil-lined 9×13-inch baking pan. You’ll need to par-bake the crust in a 350ºF oven for 10 minutes.
- Make a pumpkin mixture. Next, stir pumpkin puree with pumpkin pie spice and cornstarch. Set that aside while you prepare the cheesecake filling.
- Make the cheesecake batter. Beat sugar with the cream cheese until that’s creamy, and mix in the sour cream, vanilla, and salt. Then, slowly add the eggs, mixing in between.
- Make the pumpkin filling. Now, fold about 1/3 of the cheesecake filling into the prepared pumpkin mixture from earlier. This will be your pumpkin batter.
- Assemble the bars. Alternate dolloping blobs of plain cheesecake and pumpkin batter over the par-baked crust. Finally, use a knife or a toothpick to swirl the batters together. Swirl just the surface, taking care not to cut into the crust.
- Bake. Bake your pumpkin cheesecake bars at 350ºF for 35-40 minutes. The bars should be set at the edges, with a slight jiggle in the center. Cool to room temperature, then cover and refrigerate the bars overnight before slicing.
Recipe Tips
- Use room temperature ingredients. Bring fridge-cold ingredients like cream cheese, sour cream, and eggs to room temperature before you begin. This way, they’ll be easier to mix into the cheesecake batter and you won’t have any lumps.
- Make it dairy-free. To make dairy-free cheesecake bars, swap in dairy-free cream cheese and sour cream (or yogurt), and use your favorite non-dairy butter in the crust.
- Don’t overmix the cheesecake batter. Overbeating cheesecake batter can incorporate too much air into the filling, causing the cheesecake to crack during baking. If your cheesecake does crack, don’t worry. It’ll still taste delicious. I usually just cover any cracks with whipped cream!
- Don’t overbake. You’ll know when the cheesecake is done baking when the edges are firm and the center wobbles just slightly when you (gently) shake the pan. Pull it from the oven at this point so it doesn’t overbake and shrink.
- Chill the bars before serving. Allowing the bars to chill in the fridge overnight, or up to 24 hours before serving, helps them fully set and allows the flavors to develop even more.
How to Store Pumpkin Cheesecake Bars
- Refrigerate. Store the pumpkin cheesecake bars tightly wrapped in plastic wrap or foil, and keep them in the fridge for up to 5 days.
- Freeze. To freeze your cheesecake bars, wrap the cooled pan or individual bars tightly in plastic wrap, then foil, and place in the freezer for up to 3 months. Defrost the bars in the fridge before serving. The texture of the cheesecake filling may change slightly after being frozen but it will still taste great!
Pumpkin Cheesecake Bars
These pumpkin cheesecake bars are soft, sweet dessert bars with creamy pumpkin and cheesecake fillings swirled over a buttery graham cracker crust.
Servings: 18 servings
Ingredients
For the Crust
- 8 ounces/200 grams gluten-free graham crackers
- ¼ cup/50 grams sugar
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 6 tablespoons/85 grams (one stick) unsalted butter, melted
For the Filling
- 1 cup/244 grams pure pumpkin puree, room temperature
- 1 ½ teaspoons pumpkin pie spice
- 3 tablespoons/24 grams cornstarch
- 24 ounces/678 grams cream cheese, at room temperature
- 1 ¼ cup/250 grams sugar
- 1 teaspoon vanilla extract
- ½ cup/120 grams sour cream, at room temperature
- pinch of salt
- 3 large eggs, at room temperature
Instructions
- Preheat the oven to 350℉ and line a 9×13 baking pan with aluminum foil.
- Place the graham crackers into a food processor and pulse until it is reduced to fine crumbs.
- Add the sugar, salt and cinnamon and pulse 1-2 times to mix together.
- Add the melted butter and pulse again until combined into a mixture resembling wet sand.
- Dump the graham cracker mixture into your prepared pan and spread it into an even layer. Use the flat bottom of a measuring cup to pack down the cracker crumbs.
- Bake for 10 minutes or until just golden and fragrant. Remove from the oven and let cool while you make the filling.
- Reduce the oven temperature to 325℉.
- In a medium-sized mixing bowl, combine the pumpkin puree, pumpkin pie spice and cornstarch. Whisk together until well mixed and set aside.
- Add the cream cheese and sugar to the bowl of an electric mixer and beat on medium speed until creamy. Scrape down the bowl.
- Add the sour cream, vanilla and salt and beat again on medium speed until incorporated.
- Turn the mixer to low speed and add the eggs. Mix only until just combined.
- Divide the cheesecake batter, adding 1⁄3 of the cream cheese mixture to the pumpkin mixture. Fold them together with a spatula until they are combined into a light orange filling.
- Dollop alternating blobs of cheesecake and pumpkin batter on top of the graham cracker crust. Tap the pan a few times to level the filling. Use a knife to swirl a design into the top, taking care not to cut into the crust at the bottom of the pan.
- Bake in the preheated oven for 35-40 minutes until the edges are set and the center is just barely jiggly.
- Remove from the oven and cool to room temperature. Then cover and refrigerate overnight before slicing.
Nutrition Facts
Pumpkin Cheesecake Bars
Amount Per Serving (1 bar)
Calories 328
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 12g60%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 90mg30%
Sodium 238mg10%
Potassium 100mg3%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 22g24%
Protein 4g8%
Vitamin A 2828IU57%
Vitamin C 1mg1%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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Very yummy my 3.5 granddaughter loved it kept asking for more, its a keeper.