Description
Delicious gluten-free pumpkin cheesecake bars with a creamy filling and a spiced crust.
Ingredients
Scale
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/4 cup melted butter
- 1 tsp cinnamon
- 16 oz cream cheese, softened
- 3/4 cup sugar
- 1 cup pumpkin puree
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp nutmeg
- 1/2 tsp ginger
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, butter, and cinnamon. Press into a lined 8×8-inch pan.
- Bake crust for 10 minutes, then let cool.
- Beat cream cheese and sugar until smooth.
- Add pumpkin, eggs, vanilla, nutmeg, and ginger. Mix well.
- Pour filling over crust and bake for 35-40 minutes until set.
- Cool, then refrigerate for 4 hours before slicing.
Notes
- Use full-fat cream cheese for best texture.
- Ensure all ingredients are gluten-free.
- Store leftovers in the fridge for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg