November 22, 2021

Pumpkin Swirl Cheesecake Bars

Ingredients:

  • Crust:
  • 1 cup butter, browned
  • 1 1/4 cups brown sugar
  • 1 egg
  • 3 tablespoons pure maple syrup
  • 1 teaspoon maple extract
  • 1/3 cup pumpkin puree
  • 2 1/4 cups gluten-free 1:1 flour, I like Bob's Red Mill 1:1
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • Cheesecake:
  • 16 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 2 eggs
  • 1/2 cup pumpkin puree

YIELD: 9 squares

DIRECTIONS:

Preheat oven to 350F, then make the crust.

Whisk together the flour, baking soda, baking powder, salt, and spices. Set aside. Separately, cream the brown sugar and cooled brown butter. Mix in the egg yolk, maple syrup, extract, and pumpkin until smooth. Add the dry ingredients and press into a parchment lined square pan. Bake crust for 15-18 minutes, let cool before adding cheesecake.

Make the cheesecake filling. Beat cream cheese, sugar, and vanilla on medium speed until well mixed. Add sour cream and mix thoroughly. Add the eggs, one at a time, mixing on low speed until blended. Pour the mixture over the partially baked crust, swirl in the pumpkin puree on top. Bake until center is almost set, about 40 minutes.

Cool completely in the fridge before cutting.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

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