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.
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
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