Pumpkin Cheesecake Bars with Pumpkin Swirl

So excited for you to try these Gluten-Free Pumpkin Cheesecake Bars!

My taste testers have been going crazy for them!

They are similar to our fan favorite Lemony Cheesecake Squares with Raspberry Swirl but made with a lightly spiced pumpkin swirl for a Fall twist!

They are a gluten-free graham cracker base + a luscious and creamy cheesecake layer + a lightly spiced pumpkin swirl which falls into the cheesecake layer at times and is sooooo delicious!

And they make a perfect holiday dessert because you get the taste of cheesecake but in a smaller bar size.  And they taste indulgent and special, and look festive, without having to make an entire cake!

And while they look and taste super special, they are remarkably EASY to make!

Before I get to the ingredients…

I have a cooking video on this page, and as with all our recipes, there is a printable recipe with exact measurements at the bottom of this page.

So let’s make them!

Here’s what you’ll need … it looks like a lot because of the spices in the pumpkin layer but you probably have most of these ingredients in your pantry!

gluten-free graham crackers

sugar

butter or dairy free butter

cream cheese or dairy free cream cheese

eggs

milk or dairy free milk

vanilla

 pumpkin puree

cinnamon

salt

nutmeg

ginger

They come together quickly, starting with the graham cracker crumbs and graham cracker base.

We made our graham cracker crumbs using Schar Honeygrams which we like because they are certified gluten-free, non-gmo and so tasty.

And we just pulse them in our Mini Cuisanart (Amazon affiliate link)

And the graham cracker base is mostly graham cracker crumbs plus a touch of melted butter, some cinnamon and a pinch of ginger for some warmth.

Just mix together and press into the baking pan evenly.

For this recipe, especially, I like to place parchment paper on the base of the pan. That way when the bars are cooked and cooled, you can just lift the parchment paper and the bars right out of the pan and cut/ serve them easier.

While the graham cracker layer bakes for just 8 minutes, we whip up the cheesecake filling which is a luscious and creamy blend of:

cream cheese or dairy- free cream cheese

eggs

sugar

a touch of milk or dairy free milk

and vanilla

All you do is cream the cream cheese and sugar .

Then add the rest of the ingredients and mix well for 1-2 minutes until super creamy and luscious looking.

While the graham cracker crusts bakes, also prepare the pumpkin swirl because when it comes out of the oven, all that’s left to do it pour the cheesecake layer right into the hot pan and add the pumpkin swirl!

So let’s make the pumpkin swirl!

The swirl is a blend of pumpkin puree and lots of yummy Fall spices including cinnamon, nutmeg, ginger plus some salt and a touch of gluten-free four.

The combination is this perfectly, lightly spiced pumpkin that adds burst of pumpkin and warmth to the cheesecake bars that is so yummy.

All you do is mix it all together with a spoon or spatula.

With the cheesecake layer poured into the pan, we’re ready to add our pumpkin swirl!

I’ll be honest, I used to be terrified of adding things like swirl– I thought it would be difficult, but after doing it with the Lemony Cheesecake Bars with Raspberry Swirl and now these, it’s super easy and fun.

And just know that it looks different every time!

If you’ve made the raspberry swirl, the pumpkin is “heavier” and a little thicker, so I like to add it to the cheesecake layer a few small spoonfuls at a time, and using a toothpick make swirls.

Since it’s thicker and heavier than the raspberry swirl, it will sink into the cheesecake layer a little which gives extra bursts of pumpkin throughout and which is super yummy!

And suddenly a basic cheesecake bar is transformed into something festive, fun and beyond delicious with bursts of spiced pumpkin!

Then all you do it bake, cool, then lift the parchment straight out of the pan and cut into bars.  It couldn’t be easier!

If you want less pumpkin throughout the cheesecake layer you can use less of the pumpkin mix and swirl immediately after adding a spoonful to the cheesecake layer so it doesn’t “sink”. With less pumpkin, it will look more like this.

Whether you use all the pumpkin swirl or less of it, these gluten-free Pumpkin Cheesecake Bars will be a hit!

They are creamy, perfectly balanced with bursts of pumpkin and so delicious!

Make ahead!

These can be made ahead and stay well in the refrigerator for several days.

Obviously, if serving to guests or for a special occasion, it’s best to make only the day before serving.  Then slice it into squares, on the day of serving.

Store extra bars (if there are any!) in a sealed container in the refrigerator.

Hope you love them as much as we do!

For more Fall/ Holiday Desserts click here.

Some favorites bar treats include:

Gluten-Free Pecan Bars

Lemony Cheesecake Squares with Raspberry Swirl

Raspberry Crumble Bars

PIN it!

Scroll down for recipe and leave a comment/ rating if you make it!