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Gluten-Free Pumpkin Cheesecake Bars

These gluten-free pumpkin cheesecake bars are the perfect fall dessert! Made with a buttery gluten-free graham cracker crust, creamy cheesecake filling, and swirls of spiced pumpkin, every bite is rich, smooth, and full of cozy autumn flavor. They're perfect for Thanksgiving, holiday gatherings, or whenever you're craving a delicious pumpkin treat. The best part? They're easy to make ahead and chill until you're ready to serve!
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Prep Time 30 minutes
Cook Time 45 minutes
Refrigerate 6 hours
Total Time 7 hours 15 minutes
Servings: 16 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1½ cups Graham cracker crumbs Pamela's Gluten-Free Honey Grahams
  • 2 tbsp Granulated sugar
  • 1 tbsp Brown sugar Firmly packed
  • 7 tbsp Salted butter Melted
Cheesecake
  • 24 oz Cream cheese Softened
  • ¾ cup Granulated sugar
  • ¼ cup Light brown sugar Firmly packed
  • ½ cup Sour cream
  • 1 tsp Vanilla extract
  • 3 large eggs Lightly Beaten
Pumpkin Cheesecake
  • ⅔ cup Canned pumpkin
  • 1½ tsp Pumpkin spice

Equipment

  • 9 x 9 Baking Pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Silicone spatula and whisk
  • Parchment Paper
  • Measuring cups and spoons
  • Butter knife or toothpick CrratCratess the swirl pattern
  • Wire cooling rack
  • Sharp knife and cutting board

Method
 

Prepare the Crust
  1. Preheat the oven to 325°F (160°C). Line a 9 × 9-inch baking pan with parchment paper.
  2. Mix the gluten-free graham cracker crumbs, granulated sugar, brown sugar, and melted butter in a bowl until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Set aside without baking.
Make the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy.
  2. Mix in the sour cream and vanilla extract until combined.
  3. Add the eggs one at a time, mixing on low speed until just combined. Scrape down the sides of the bowl as needed. Avoid overmixing.
Make the Pumpkin Filling
  1. Transfer about 1½ cups of the cheesecake batter to a separate bowl.
  2. Stir in the pumpkin puree and pumpkin spice until smooth.
Assemble and Bake
  1. Spoon alternating dollops of plain cheesecake batter and pumpkin cheesecake batter over the prepared crust.
  2. Gently swirl the batters together with a knife to create a marbled pattern.
  3. Bake for 40–45 minutes, or until the cheesecake is mostly set with a slight jiggle in the center.
  4. Allow the cheesecake to cool to room temperature, then refrigerate for at least 6 hours, preferably overnight.
  5. Once thoroughly chilled, slice into bars and serve.

Notes

  • Gluten-free graham crackers: Use your favorite gluten-free graham crackers. Pamela’s Gluten-Free Honey Grahams work well for this crust.
  • Room-temperature ingredients: Let the cream cheese, sour cream, and eggs come to room temperature for a smoother filling.
  • Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling.
  • Don't overmix: Mix the eggs on low speed until just incorporated to help prevent excess air in the cheesecake.
  • Chilling is important: Refrigerate the bars for at least 6 hours before slicing so they have time to firm up.
  • Clean slices: For neat bars, use a sharp knife and wipe it clean between cuts.
  • Gluten-free safety: Check ingredient labels and use clean bowls, utensils, and baking equipment to help prevent gluten cross-contact.
  • Storage: Store leftover bars in an airtight container in the refrigerator for up to 4–5 days.