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Creamy Gluten-Free Pumpkin Cheesecake Bars

gluten-free pumpkin cheesecake bars - featured image
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Rich, creamy, and completely gluten-free, these pumpkin cheesecake bars feature a nutty almond-oat crust and a smooth, spiced filling that rivals traditional dairy-heavy versions.

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups almond flour
  • 1/2 cup certified gluten-free rolled oats
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • For the Cheesecake Filling:
  • 16 oz cream cheese, full-fat, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup heavy cream
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup pure pumpkin puree
  • 1 1/2 tsp pumpkin pie spice
  • 2 tbsp gluten-free flour blend

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, combine almond flour, gluten-free oats, sugar, cinnamon, and salt. Stir in melted butter until the mixture resembles wet sand.
  3. Press the crust mixture firmly and evenly into the prepared pan. Bake for 10 minutes, then remove and let cool while making the filling.
  4. In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy (about 2-3 minutes). Scrape down the sides.
  5. Add granulated sugar and heavy cream to the cream cheese. Beat until combined and smooth.
  6. Add eggs one at a time, mixing on low speed just until blended. Add vanilla extract.
  7. Add pumpkin puree, pumpkin pie spice, and gluten-free flour blend. Mix on low speed until uniform. The batter will be thick.
  8. Pour the filling over the pre-baked crust and smooth the top with a spatula.
  9. Bake for 35-40 minutes. The edges should be set, but the center should still have a slight jiggle.
  10. Let the bars cool in the pan on a wire rack for at least 2 hours, then refrigerate for at least 4 hours (preferably overnight) before slicing.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracks. For clean slices, dip your knife in hot water and wipe dry between cuts. Bars are best served chilled and can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: gluten-free, pumpkin cheesecake, fall dessert, almond flour crust, dairy dessert, easy baking

Find it online: https://zoeplate.com/creamy-gluten-free-pumpkin-cheesecake-bars-easy-dessert/