Gluten free pumpkin cheesecake bars you’ll crave!
Delicious gluten free pumpkin cheesecake bars that are perfect for fall and will satisfy your sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten free graham cracker crumbs
- 1/4 cup melted butter
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix gluten free graham cracker crumbs and melted butter until combined.
- Press the mixture into the bottom of a greased 9×9 inch baking pan.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined.
- Pour the pumpkin cheesecake mixture over the crust in the baking pan.
- Bake for 30-35 minutes or until the center is set.
- Allow to cool completely before cutting into bars.
Notes
- For best results, refrigerate the bars for a few hours before serving.
- These bars can be topped with whipped cream or a sprinkle of cinnamon.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg