Gluten Free Pumpkin Cheesecake Bars

These taste like they took all day, but are amazingly quick and easy. (This crust can be used for anything! Soooo yummy!)


2 cups finely crushed gingersnaps (gluten-free)
1/4 cup finely chopped pecans
1/4 cup butter, melted
1/4 cup brown sugar
1/2 teaspoon cinnamon

Pumpkin Cheesecake Batter:
1/2 cup canned pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 1/2 teaspoons vanilla
3 eggs

Preheat oven to 325°. Line bottom and sides of a 9″x13″ baking pan with parchment paper, leaving an overhang on all sides.

Crust: Blend or crush cookies, then add sugar and cinnamon and pecans and mix. Next add butter and combine. (I did most of this in my kitchen aid stand mixer.) Transfer your crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes.

Pumpkin: In a medium bowl stir together pumpkin, cinnamon, nutmeg, and cloves until combined; set aside.

Cheesecake Batter: In a large mixing bowl beat cream cheese until smooth. Add sugar and vanilla, beating until combined. Add eggs, one at a time, beating at low speed after each addition just until combined.

Stir about 1 cup of the cream cheese batter into the pumpkin batter until smooth. Pour remaining cream cheese batter over crust. Place large spoonfuls of pumpkin batter randomly over cream cheese batter. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together. Bake for 25 to 30 or until center is just set. Cool completely in pan, cover and chill for 4 to 24 hours before lifting out of pan and cutting into bars. Store any remaining bars in the refrigerator.