Vic’s Tricks To…Gluten Free Pumpkin Pie Cheesecake Bars

Vic’s Tricks To...
by Vic’s Tricks To...
16 servings
1 hr 35 min

Pumpkin pie is my freakin’ jam.


Like if there was not a pumpkin pie at Thanksgiving, I was having words with my mother.


Granted, she’d put me in my place real quick, but still. Pumpkin pie is supreme.


I will not accept any pumpkin pie slander at any time.


Making your own pumpkin pie is super easy and delicious, but I wanted to make something more portable than that.


Plus, cheesecake is just *chef’s kiss*


I also made this gluten free crust because I really love how the almond flavor tastes with the cheesecake, but feel free to substitute crushed graham crackers!


You can also make these into bars or bites. I’ve done both and all that changes is the timing!


Preheat oven to 325°.


First, mix together 3 cups almond flour, 1/2 cup of melted butter, 4 tbsp of sugar, and 2 tsp of vanilla extract in a large bowl until it resembles wet sand.

Vic Trick: As I mentioned, I’ll be giving the recipe for bars, but if you’re making bites in a cupcake tin, lower the cooking times by 1/3.


Press the mixture down into the bottom of a 9×13 pan and bake in the oven until golden brown, about 12-14 minutes. Then set aside or in the freezer to cool.

In another bowl, combine 32 oz cream cheese and 4 eggs – both at room temperature – 2 tsp vanilla and 1 1/2 cups of sugar until smooth.


Vic Trick: In order to get a truly smooth batter, everything needs to go in at room temperature. You’ll see I had actually forgotten one of my blocks of cream cheese in the fridge, resulting in a slightly lumpy mixture. Don’t be alarmed, it all melts evenly in the oven.


Spread about 2/3 of the mixture onto the crust, then place into the freezer until set, at least 20 minutes.

To the remaining mix, add a 15 oz can of pumpkin puree, 1 tsp cinnamon, and 1 tsp pumpkin pie spice (or 2 tsp of either is fine). Then pour that mixture on top of the frozen cheesecake layer.

Bake in the oven for about 50-60 minutes or until the center just barely jiggles when you move the pan. Allow it to cool at room temperature, then place into the fridge to let it set.

You’ll also see that my cheesecake has a big crack down the middle. This is because when a cheesecake goes through a quick change in temperature, like cooking it collapses a bit. And the sides can get stuck, causing cracks. But, have no fear!


Vic Trick: That’s why we make bars! If there’s a crack, just use that as one edge of the bar!


Sprinkle on a little more cinnamon, cut into bars and enjoy!

Happy Eating!

Give it a try and rate this recipe!

Vic’s Tricks To…Gluten Free Pumpkin Pie Cheesecake Bars
Recipe details
  • 16  servings
  • Prep time: 40 Minutes Cook time: 55 Minutes Total time: 1 hr 35 min
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Ingredients

  • For Crust:
  • 3 cups almond flour
  • 1/2 cup butter, melted
  • 4 tbsp sugar
  • 2 tsp vanilla extract
  • For Cheesecake:
  • 32 oz cream cheese, room temp
  • 1 1/2 cups sugar
  • 4 eggs, room temp
  • 2 tsp vanilla
  • 15 oz can pumpkin puree
Instructions

Preheat oven to 325°.
Mix together almond flour, butter, sugar, and vanilla extract in a large bowl until it resembles wet sand.
Press the mixture down into the bottom of a 9×13 pan and bake in the oven until golden brown, about 12-14 minutes. Then set aside or in the freezer to cool.
In another bowl, combine 32 oz cream cheese and 4 eggs – both at room temperature – 1 tsp vanilla and 1 1/2 cups of sugar until smooth.
Spread about 2/3 of the mixture onto the crust, then place into the freezer until set, at least 20 minutes.
To the remaining mix, add a 15 oz can of pumpkin puree, 1 tsp cinnamon, and 1 tsp pumpkin pie spice (or 2 tsp of either is fine). Then pour that mixture on top of the frozen cheesecake layer.
Bake in the oven for about 50-60 minutes or until the center just barely jiggles when you move the pan. Allow it to cool at room temperature, then place into the fridge to let it set.
Sprinkle on a little more cinnamon, cut into bars and enjoy!
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