Gluten Free Pumpkin Cheesecake Bars

by - November 09, 2018

Combing pumpkin and cheesecake has to be just about the best thing in the world.  I am a huge fan of pumpkin and I love cheesecake so what is better than putting them together.  I think pumpkin makes just about anything better and this dessert is no exception.  Thanksgiving and Christmas is coming up and coming up with ideas on what to make can be overwhelming.  Going over to people's houses to celebrate holiday's that are surrounded by food can be difficult.  There can be frustration and sadness when you see all the good things that you cannot eat. Take the stress out of it by making your own dessert and bring it with you so that you can share how good gluten free can be.

This dessert is perfect to bring to share with a lot of people.  It is easy to make and so good to eat.  The buttery, crunchy crust and crumble top pairs perfectly with the silky smooth cheesecake.  The textures and taste go great together and everyone will be coming back for seconds.  You won't feel left out of anything when you are eating this yummy dessert with confidence because you know it will be safe for you.  Figuring out how to have great holidays can be hard but these recipes make it a little bit easier.
I had some pumpkins come up in my garden this year so I roasted my own and created my own pumpkin puree.  Because of that, the color of the pumpkin puree is a bit lighter than canned pumpkin.  If you use canned pumpkin, the layers of pumpkin and regular cheesecake will be a bit more defined.  It looks really great to see those beautiful layers of the cheesecake bars.
Don't skip the dessert this Thanksgiving and do yourself a favor by making yourself and your family a delicious pumpkin dessert.  Make sure to go to my YouTube channel for more great recipes and product reviews. Also, check out the video down below to see exactly how I made this amazing dessert.
Yield: 12 servings

Gluten Free Pumpkin Bars

Delicious pumpkin cheesecake with a buttery gluten free graham cracker crust and an amazing crumble on top.
prep time: 1 hourcook time: 55 minstotal time: 1 hours and 55 mins


  • 6 tablespoons butter, melted
  • 2 cups crushed gluten free graham crackers
  • 32 ounces cream cheese, at room temperature
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups sugar
  • 15 ounces pumpkin puree
Crumble Topping
  • 1/2 cup butter
  • 1 cup gluten free flour blend (I use Bob's Red Mill 1 to 1 Gluten Free Flour Blend)
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon


  1. In a medium bowl, combine the melted butter and crushed gluten free graham crackers. Stir until the  mixture develops a wet sand texture.
  2. Cover the bottom of a greased 9x13-inch baking pan with the gluten free graham cracker mixture and spread evenly. Chill
  3. In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until the mixture is smooth.
  4. Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
  5. Preheat the oven to 325 degrees F. 
  6. Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
  7. Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly and Bake for 30 minutes.
  8. Make the crumb topping: In a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
  9. Top the cheesecake with the crumble topping and bake for another 25 minutes.
  10. Allow the cheesecake to cool at room temperature. 


*For best results refrigerate overnight once completely cooled, then slice and serve.
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