Description
Rich layers of creamy pumpkin cheesecake bars promise autumn comfort in every delectable bite. Warm spices and silky cream cheese nestled on a buttery graham cracker crust create irresistible seasonal magic you cannot resist.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese (softened)
- 1 cup (240 grams) pumpkin puree
- 2 large eggs
Crust Ingredients:
- 1 1/2 cups (180 grams) gluten-free cookie crumbs
- 1/4 cup (57 grams) melted butter
Spices and Flavoring:
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
Instructions
- Prepare the oven by heating to 350°F and line an 8×8-inch baking pan with parchment paper, ensuring complete coverage with slight overhang for easy removal.
- Create the gluten-free crust by thoroughly mixing cookie crumbs with melted butter, then firmly pressing the mixture into the pan’s base. Bake for 10 minutes until lightly set and golden.
- Prepare the cheesecake filling by beating cream cheese and sugar until smooth and creamy, then gradually incorporate eggs and vanilla extract, mixing until fully integrated and silky.
- Divide the cheesecake mixture, reserving one cup of the plain mixture. Blend pumpkin puree, warm baking spices, and remaining cheesecake base until uniform in color and texture.
- Carefully pour the pumpkin-spiced mixture over the pre-baked crust, creating an even layer. Strategically drop dollops of the reserved plain cheesecake mixture on top.
- Use a knife or thin spatula to create elegant swirls, gently combining the pumpkin and plain layers without overmixing.
- Bake for 35-40 minutes, watching for a slightly firm center and minimal jiggling when pan is gently shaken. Remove and allow to cool completely at room temperature.
- Refrigerate the bars for at least 2 hours to set and enhance flavor complexity. Cut into precise squares before serving chilled.
Notes
- Swap standard cookies with gluten-free graham crackers or almond flour for a completely gluten-free base that maintains delicious texture.
- Use room temperature cream cheese and eggs to ensure smooth, lump-free cheesecake filling that blends effortlessly.
- Control swirling technique by using a toothpick or thin knife to create delicate, artistic marble patterns across the pumpkin cheesecake surface.
- Prevent cracking by avoiding overmixing and allowing bars to cool gradually at room temperature before refrigerating, which helps maintain a silky, creamy consistency.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 198 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg