Easy and convenient No-Boil Gluten-Free and Egg-Free Lasagna layered with a flavorful meat sauce, ricotta,…
Pumpkin Streusel Cheesecake Bars (Gluten-Free)
These Pumpkin Streusel Cheesecake Bars are a combination of pumpkin pie and cheesecake. Just the kind of food for the season! Recipe includes gluten free and traditional versions.
Pumpkin season is here! Those golden orbs in all sizes are in demand and on display everywhere – decks, porches, driveways, shopfronts, and malls. They complement the golden leaves on the ground and sets the mood for the upcoming holidays.
The Joys of Autumn
I do enjoy this time of the year as it is so pleasant and pretty. I also love all the warm and delicious aromas of baked goods, apple cider, and even scented candles. It makes me feel all warm and cozy inside. To get in the mood, I made these delicious gluten free Pumpkin Streusel Cheesecake Bars which are a combination of pumpkin pie and cheesecake. Just the kind of food for the season!
I found the recipe from the Betty Crocker Website. So that everyone in the family can enjoy it, I adapted the recipe using the GF mix from The Gluten-free Gourmet Makes Dessert to make it gluten-free. I must say that I am really happy with the results and will definitely make it again.
The recipe below includes both gluten free and traditional versions.
Tools Used in Making This Pumpkin Streusel Cheesecake Bars
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• Nordic Ware Aluminum Commercial 8″ x 8″ Square Cake Pan
• Hamilton Beach Power Deluxe Hand Mixer
Servings: 16
Calories: 227kcal
INGREDIENTS
Cookie Base (Gluten free)
- 1½ cups brown rice flour (225g)
- ½ cup potato starch (90g)
- ¼ cup tapioca flour (30g)
- ½ cup pecans (chopped) (60g)
- 1/3 cup brown sugar (60g)
- ½ cup cold butter (113g)
- ½ tsp guar gum / xanthum gum
- ½ tsp salt
Cookie Base (Traditional)
- 2¼ cup all-purpose flour (340g)
- ½ cup pecans (toasted and chopped) (60g)
- ⅓ cup brown sugar (60g)
- ½ cup cold butter (113g)
- ½ tsp salt
Filling
- 8 oz cream cheese (225g)
- 1/3 cup sugar (75g)
- 1 cup pumpkin puree (250g)
- 1 egg
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground allspice
INSTRUCTIONS
- Preheat oven to 350°F (180°C). In a medium sized bowl, combine all cookie base ingredients except butter. Cut in butter until mixture is crumbly. Reserve 1 cup mixture for topping.
- Press remaining mixture in the bottom of ungreased 8x8-inch pan. Bake for 10 minutes.
- In another bowl, beat together cream cheese and sugar on medium speed until smooth. Add remaining ingredients and beat until well blended.
- Pour over warm crust and sprinkle with reserve topping. Bake for 45 minutes or until center is set.
- Remove and allow to cool. Refrigerate for 2 hours before cutting into 2x2-inch squares. Store covered in the refrigerator.
NUTRITION
Calories: 227kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice!
Enjoy…..and have a wonderful day! 😎
That cheesecake looks so good. I used to bake cheesecakes often, but I don’t seem to find time anymore. You’re are inspiring me!
beautiful looking cake and fall food 🙂
regards Akheela
Love this cheesecake bar especially with pumpkin in it. So good if that can comes with a cup of your tea too 🙂
Yum, yum! Beautiful pictures too. Goes well with autumn. You have a beatiful cup and saucer….where can I find it?
Thanks Haruna! I chance upon the cup and saucer at a flea market. It is old but very pretty. 🙂
They look wonderful (and I love the tea cup too)! Snap on the pumpkin cheesecake – I just finished shooting one I made for my magazine column. It’ll go up on my blog after it appears in print (mid-November). I guess great minds really do think alike… 😉
That teacup is one of those lucky finds! I will have to check out your post when it is published.
I love everything pumpkin! The bars look so beautiful too! 🙂
I could eat all things pumpkin all year round, but something about fall makes ti seem just that much more perfect. Love this!
I love baking with pumpkin and I like your creative healthy take on this recipe. You’re inspiring me to try some pumpkin bars:)
I love pumpkin! what a great idea to mix it with cream cheese as cake filling!
oh my goodness, this sounds really good. I love the whole combination as well. Thanks for sharing a lovely halloween recipe.
Hope you’re having a fabulous weekend.
Kristy
I adore good pumpkin cheesecakes, not to mention when there’s streusel involved! This looks indeed lovely and tasty!
This is classic and love your display!
I love pumpkins but had never tried any pumpkin cheesecakes before. I’m sure this must be very delicious! 😉
Biren..that is a delicious pumpkin struesel cheescake bar…wow such a long name too 🙂 I wish I could take a bite now without having to make it 🙂 thanks for sharing the recipe..have KIV it !
My daughter requested a visit for home cooking, and tops on her list is pumpkin something she says. She’s bringing friends, so I have to impress. This looks like a terrific recipe for them. Thanks Biren!
These struesel bars look fantastic! You have a beautiful blog.
Have a great week 🙂
Mari
Thanks Mari for visiting! Nice to meet you. You have a lovely blog as well. 🙂
This is the 2nd interesting pumpkin “product” I have seen today. 😀
And they both have “savory” elements to it.
Biren, your setting is so victorian! Aha! I recall u saying u like to collect tea sets……. Pumpkin & Cheesecake is such a unique combi. Would certainly like to try it someday.
This recipe just oozes Fall, and it’s perfect for gluten free entertaining.
These look awesome! I can’t wait to make them, thanks!
This is so beautiful!! Lovely fall flavors too! ~ Ramona
Love your pumpkin streusel cheesecake bars. So perfect, and totally healthy. Super yummy too!
Photos are incredible, as well:DDD
These look DELICIOUS!!!