Imagine sinking your teeth into a rich, creamy cheesecake bar that's not only gluten-free but also bursts with the perfect blend of chocolate and pumpkin flavors. These irresistible bars are about to become your new obsession, combining the luxurious texture of cheesecake with the warm, comforting spices of autumn. Whether you're catering to gluten-sensitive guests or simply looking for a show-stopping dessert, these chocolate pumpkin cheesecake bars will have everyone begging for the recipe!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 1 cup gluten-free graham cracker crumbs
- 1/4 cup unsweetened cocoa powder
- 1/3 cup melted butter
- 1 cup cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, combine gluten-free graham cracker crumbs, cocoa powder, and melted butter. Mix thoroughly until the mixture resembles wet sand.
- Press the crust mixture firmly and evenly into the bottom of the prepared baking pan. Use the back of a spoon or measuring cup to create a compact, smooth base.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Add sugar to the cream cheese and continue mixing until fully incorporated and no lumps remain.
- Gradually add pumpkin puree, eggs, vanilla extract, pumpkin spice, and salt to the cream cheese mixture. Mix on low speed until all ingredients are well combined and the batter is uniform.
- Pour the pumpkin cheesecake mixture over the prepared chocolate graham cracker crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until the center is set but still slightly jiggly when gently shaken.
- Remove from the oven and let cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate the cheesecake bars for at least 2 hours or overnight to allow them to set completely.
- Use the parchment paper overhang to lift the bars out of the pan, then cut into 12 even squares using a sharp knife.
- Serve chilled and optionally garnish with a light dusting of cocoa powder or whipped cream.
Tips
- Make sure all ingredients are at room temperature before mixing to ensure a smooth, lump-free batter.
- Use a high-quality gluten-free graham cracker to create a crisp, flavorful crust.
- Don't overmix the cheesecake batter - this can introduce too much air and cause cracking.
- Use parchment paper overhang for easy removal and clean cutting of bars.
- Allow the bars to cool completely at room temperature before refrigerating to prevent condensation.
- For the cleanest cuts, use a sharp knife wiped with a hot, damp cloth between each slice.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- For best texture and flavor, let the bars sit at room temperature for 10-15 minutes before serving.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 28g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 75mg
