Gluten-Free Christmas Dessert | Pumpkin Cheesecake Bars

In a medium mixing bowl, combine the gluten-free graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and mix until all the crumbs are evenly coated and the texture is similar to wet sand. Press this mixture firmly into the bottom of the prepared baking dish to create an even layer. Use the back of a spoon or the bottom of a measuring cup to ensure it’s compacted.Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly.

In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add the ½ cup granulated sugar and ½ cup brown sugar, beating until fully incorporated. Add the pumpkin puree, eggs, and vanilla extract, and mix on medium speed until smooth. Sprinkle in the ground cinnamon, nutmeg, cloves, and salt, mixing just until the spices are evenly distributed.

Pour the pumpkin cheesecake mixture over the cooled crust, spreading it out into an even layer. Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center has a slight jiggle. Overbaking can cause cracks, so keep a close eye on it in the last few minutes. Once baked, turn off the oven, crack the door open slightly, and let the cheesecake cool inside for about 15 minutes. This gradual cooling helps prevent cracking.

After the initial oven cool, transfer the baking dish to a wire rack and let it cool to room temperature. Once cooled, cover the dish with plastic wrap and refrigerate for at least 2 hours (or overnight if possible) to allow the bars to set completely.

Using the parchment paper overhang, lift the pumpkin cheesecake slab out of the baking dish. Place it on a cutting board, then cut it into 12 bars (or smaller, depending on your preference). For an extra touch, add a dollop of whipped cream on each bar and sprinkle a dash of cinnamon or pumpkin pie spice over the top. A few crushed graham cracker crumbs also add a nice texture.