Gluten-Free Pumpkin Cheesecake Bars (Dairy-Free too!)
Categories: All, Cheesecakes, Pies, Recipes, Thanksgiving
Tags: , Allergy Friendly, Cheesecake, Dairy Free, Desserts, GFCF, Pumpkin, Pumpkin Desserts, Thanksgiving
I love pumpkin. I love cheesecake. I have made various incarnations of this delectable combination, but this one served in a bar form is so super easy to make and to eat, that I’m sure you’ll love it too! Feel free to bake in a traditional pie pan and serve as a cheesecake for another option as well.
Add this to your holiday menu hit list, even if you are dairy-free, as it is just as yummy without the dairy – I promise!
Pumpkin Cheesecake Bars
Crust Ingredients
- 2 cups graham cracker crumbs (use Jules Gluten Free Graham Cracker/Gingersnap Mix or follow my recipe to make them from scratch) (see graham cracker here)
- 1/4 cup butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks)
Filling Ingredients
- 32 oz (4 packages of 8 ounces) Cream Cheese or Soy Cream Cheese (e.g. Tofutti or Follow Your Heart), slightly softened
- 1 cup granulated cane sugar
- 4 eggs
- 2 tsp. gluten-free vanilla
- 1 cup pumpkin purée
- 1 tsp. cinnamon
- 1 Tbs. pumpkin pie spice (or 1 tsp. nutmeg + 1 tsp. ginger + 1/8 tsp. cloves)
Preheat oven to 325º F (static) or 300º F (convection).
Crush graham crackers using a food processor or put into a large, sealed zip top bag and roll over the crumbs with a rolling pin until they are very finely chopped. Stir or process with the melted butter until the crumbs are no longer powdery and begin to stick together. If you find that your crumbs are not holding together well enough, melt another tablespoon of butter and mix it in too.
Press the crumb mixture into the bottom of a 9 x 13 inch baking pan. Place in oven as it preheats while you are making the filling.
Beat together the cream cheese, vanilla and 3/4 of the cup of sugar (reserve the other 1/4 cup). Blend in eggs using a mixer to beat well. Scoop out 1 1/4 cup of this mixture and set it aside. Add the remaining ingredients now: pumpkin purée, 1/4 cup sugar and spices.
Once fully mixed, remove the pan and crust from the oven and pour approximately half of the pumpkin mixture on top of the crust. Pour lines of the plain cream cheese mixture across the top of the pumpkin mixture. Using a butter knife, cut into the top of this mixture by drawing lines down the length of the pan and then again across the width (leave approximately one inch between cut lines). This will pull the cream cheese mixture through the pumpkin mixture, leaving a feathered pattern in the top. Repeat by pouring the remaining pumpkin mixture on top, then the cream cheese mixture, then cut lines again.
Bake for 45 minutes, or until the center of the pan is fairly firm. Cool on a cooling rack, then refrigerate. These are best served chilled for several hours to help the cheesecake to set up.
15 Comments
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13. Nov, 2010
[...] you’re baking a summery key lime pie or an autumnal pumpkin cheesecake, this easy recipe will perfect your pie. I give you directions for making the graham crackers or [...]
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17. Oct, 2011
[...] of did my own thing. You can find those recipes here and here. I wish I would’ve known about Jule’s pumpkin cheesecake bars recipe. It is very similar, just easier to [...]
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20. Oct, 2011
braun multiquick food processors…
[...]Pumpkin Cheesecake Bars (Dairy-Free too!) | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.[...]…
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25. Oct, 2011
Cooking Pumpkin…
[...]Pumpkin Cheesecake Bars (Dairy-Free too!) | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.[...]…
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27. Oct, 2011
[...] of did my own thing. You can find those recipes here and here. I wish I would’ve known about Jules’ pumpkin cheesecake bars recipe. It is very similar, just easier to [...]
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16. Jan, 2013
[...] Pumpkin Cheesecake Bars by Jules Gluten-Free [...]
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13. Mar, 2013
[...] Pumpkin Cheesecake Bars by Jules Gluten-Free [...]
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Wendy said: on November 12, 2010
MMMMMmmmmmMMMMMMMmmmmm!!!!!
I want some of these stat!
Bjohn said: on November 12, 2010
Word to the wise if you need dairy free AND soy free: Earth Balance has several different types of tub margarine. One is non-soy as well as non-dairy. However, the sticks are non-dairy but have soy in them.
Rhonda Daniels said: on November 14, 2010
Wow, these look good!Just got an order of your flour in so these are on my ‘must-do’ baking list
j said: on November 16, 2010
Made these for the first time for a neighborhood party and they were the bomb!!!! People loved these, and yes they are just like a cheesecake! I used gluten free vanilla graham cookies smashed for the crust! thanks so much for making a new celiacs life so much sweeter!!!
Paulissa said: on November 16, 2010
What can you use for the cream cheese if you are dairy and soy intolerant?
newrose said: on December 27, 2010
I agree totally that this is not just easy to make but also very easy to eat.
Debbie said: on November 19, 2012
My family loves your pumpkin cheesecake bars. How would you suggest I change the recipe to create raspberry cheesecake bars as well?
Thank you!
Jules said: on November 20, 2012
Hi Debbie, I would substitute sour cream or soy sour cream for the pumpkin and don’t add the spices, then stir in raspberries. I would also make a raspberry coulis and drizzle on top — yum!!!!