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Pumpkin cheesecake slab freshly baked and cooling in the pan, cut into clean, even squares with a pretty marbled swirl on top.
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Pumpkin Cheesecake Bars

Creamy pumpkin cheesecake meets a crunchy oat-cashew crust in these easy-to-make Pumpkin Cheesecake Bars. Perfect for fall gatherings or a cozy night in.
Prep Time20 minutes
Cook Time55 minutes
Chill Time2 hours
Total Time3 hours 15 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Skill Level: Intermediate
Servings: 12 Servings
Author: Rena

Ingredients

  • ¾ cup gluten-free rolled oats
  • ¾ cup raw cashews
  • ¼ teaspoon kosher salt
  • 2 tablespoons caster sugar
  • ¼ cup coconut oil melted
  • 24 ounces cream cheese softened to room temperature
  • 1 cup caster sugar
  • 6 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon powder
  • 15 ounces pumpkin puree one can

Instructions

  • Preheat your oven to 350°F and line an 8 or 9-inch square pan with parchment paper. In a food processor, combine the ¾ cup gluten-free rolled oats, ¾ cup raw cashews, s¼ teaspoon kosher salt, and 2 tablespoons caster sugar. Blend until mostly fine, then add the melted ¼ cup coconut oiland pulse until the mixture starts to stick together. If it feels too dry, add another tablespoon of oil and pulse again.
    Food processor blending oats, cashews, salt, sugar, and coconut oil to make the oat and cashew crust.
  • Press the crust mixture evenly into your prepared pan and bake for 12 to 14 minutes, just until lightly golden. Remove it from the oven and lower the temperature to 325°F.
  • In a large mixing bowl, beat the 24 ounces cream cheese, 1 cup caster sugar, 6 large eggs, 1 tablespoon vanilla extract, and 1 teaspoon cinnamon powder until smooth and creamy. Pour about one-third of this mixture into a separate bowl or jug and set it aside.
    Mixing bowl filled with cream cheese, sugar, eggs, cinnamon, and vanilla ready to be blended for pumpkin cheesecake filling.
  • Add the 15 ounces pumpkin puree to the remaining two-thirds of the cream cheese mixture and mix until combined.
    Creamy cheesecake mixture in a bowl with pumpkin puree added on top, ready to be mixed together.
  • Pour the pumpkin layer over the baked crust, then spoon the plain cheesecake mixture on top. Swirl the two together gently with a knife to create a marbled effect. Bake for 40 to 42 minutes, until the edges
    Baking dish lined with crust, as pumpkin and plain cheesecake batters are being swirled together before baking.

Notes

  • Let the cheesecake cool slowly in the oven to keep the top smooth and crack-free.
  • Always chill completely before slicing for clean, neat bars.
  • Swap cashews for almonds or pecans if you want a slightly different flavor.
  • For a stronger spice flavor, add a pinch of pumpkin pie spice with the cinnamon.
Storage:
  • Store in an airtight container in the fridge for up to 5 days.
  • Freeze slices in a single layer until firm, then transfer to a container. Thaw in the fridge before serving.

Nutrition

Calories: 339kcal | Carbohydrates: 32g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 291mg | Potassium: 322mg | Fiber: 2g | Sugar: 24g | Vitamin A: 5964IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 2mg