Caramel Pumpkin Cheesecake Bars (with a Gluten Free Option)

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Fall means it’s officially pumpkin season, and that makes this girl happy dance. Though, last year I did go through a “maple is the new pumpkin” phase last year. (You can check out those great maple recipes here!) This year, my heart is back to all things pumpkin! Pumpkin desserts; pumpkin cheesecake; pumpkin bread. Just call me the Bubba Gump of Pumpkin.

What’s one of my loves more than just pumpkin? Well, cheesecake recipes of course. That’s why this caramel pumpkin cheesecake bar recipe is perfect. It marries my favorite seasonal flavor of pumpkin with one of my absolute favorite desserts. There’s even a gluten free option since this gal now has to eat gluten free. (Want to read more about how to live gluten free, you can read that post here!)

You can have your cake and eat it too folks. You just have to make some very small adaptions. In this recipe, all you need to do is use gluten free ginger snap cookies, and that’s it. Hello, gluten free cheesecake! I found my gluten free ginger snaps at a local grocery store. If you don’t think your store will have them, never fear Amazon has (affiliate link) gluten free ginger snap cookies here. Those are exactly the brand I used, so I can tell you they are mighty tasty!

Now what I love about this recipe is that it’s super duper easy, and you don’t have to worry about your cheesecake cracking at the top. (I still haven’t quite figured out the science to get your regular cheesecake not to crack). Plus, it’s just heavenly to look at. You can take it to all the fall get togethers you will be attending this year, and they will think you are the most awesome guest ever. You don’t have to tell them just how easy this recipe was. Make them sweat, make them feel guilty. Shine in their praises of your awesome cheesecake.

Now enough for the rambling. Here are a few tips about this recipe. First tip, a little nutmeg goes a long way. At first I put 1/2 tsp of nutmeg in this recipe, but it was too overpowering. That’s why I dropped it down to 1/4 tsp. Second words of wisdom, is it’s really important to pre-cook your crust. This helps to make sure that it doesn’t fall apart when you go to serve it. Make sure to press it into the dish really firmly and cook it so you can make sure it sticks together when served. This has taken me a while to figure out.Even if your crust does fall part, tell them it’s food art and you are giving them a deconstructed pumpkin cheesecake dish. It makes you sound fancy ;).

Now onto the goodies. Here’s what you are going to need for this amazing pumpkin cheesecake bar recipe.

Ingredients:

• 2 8 Oz Packages of Cream Cheese (Room Temperature)
• 1 Egg
• 1 tsp Vanilla
• 1/2 C of Pumpkin Puree
• 1/4 t Nutmeg
• 1 t Cinnamon
• 1/2 C of Sugar
• 20 Ginger Snap Cookies Crumbed (or 1 C Ginger Snap Cookies Crumbled)
• 3 Tbsp Butter (Melted)

Directions: 

•  Preheat Oven to 350
• Line 8×8 pan with aluminum foil
• In a food processor, process ginger snap cookies until fine
• Combine melted butter and ginger snap cookie crumbs
• Press into dish with fork or fingers.
• Bake in oven for about 10 minutes. Allow to cool
• While the crust is cooking, whip the cream cheese on medium for 1-2 minutes
• Slowly combine the sugar, a little bit at a time while the cream cheese is still whipping
• Stop the mixer, scrape the sides (if necessary) add the pumpkin, nutmeg, and cinnamon and blend on medium for another 1-2 minutes.
• Add the egg and mix for a final 1-2 minutes until the mixture is no longer lumpy.
• Place the pumpkin cream cheese mixture on top of the crust, and place in the oven for 30-35 minutes or until the bars are almost set.
• Allow to cool, then place in fridge
• Drizzle with caramel sauce and serve.

Caramel Pumpkin Cheesecake Bars

★★★★

4 from 1 reviews

This pumpkin cheesecake bar recipe is amazing. It’s super easy to make plus an easy gluten free option.

• Author: Ashley Sears | Quirky Inspired
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 minutes
• Yield: 9
• Category: Dessert

Ingredients

• 2 8 Oz Packages of Cream Cheese (Room Temperature)
• 1 Egg
• 1 tsp Vanilla
• 1/2 C of Pumpkin Puree
• 1/2 t Nutmeg
• 1 t Cinnamon
• 1/2 C of Sugar
• 20 Ginger Snap Cookies Crumbed (or 1 C Ginger Snap Cookies Crumbled)
• 3 Tbsp Butter (Melted)

Instructions

1. Preheat Oven to 350
2. Line 8×8 pan with aluminum foil
3. In a food processor, process ginger snap cookies until fine
4. Combine melted butter and ginger snap cookie crumbs.
5. Press into dish with fork or fingers.
6. Bake in oven for about 10 minutes. Allow to cool.
7. While the crust is cooking, whip the cream cheese on medium for 1-2 minutes.
8. Slowly combine the sugar, a little bit at a time while the cream cheese is still whipping.
9. Stop the mixer, scrape the sides (if necessary) add the pumpkin, nutmeg, and cinnamon and blend on medium for another 1-2 minutes.
10. Add the egg and mix for a final 1-2 minutes until the mixture is no longer lumpy.
11. Place the pumpkin cream cheese mixture on top of the crust, and place in the oven for 30-35 minutes or until the bars are almost set.
12. Allow to cool, then place in fridge.
13. Drizzle with caramel sauce and serve.

Love this recipe? Then make sure to check out these great recipes too!

Hazelnut Cheesecake

Cinnamon Crumble Maple Cheesecake

Cinnamon Maple Cheesecake

Pumpkin Cinnamon Rolls