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Gluten Free Cheesecake Pumpkin Swirl Bars

Pumpkin is one of the best flavors to serve during the holiday season because it works so well with other popular holiday flavors. Which makes this delicious dessert a great option for any holiday gathering. 

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 434 kcal
Author Cindy Livesey


For the Crust:

  • 1- 12 ounce bag of pecans
  • 4 tablespoons butter melted
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon

For the Cheesecake:


  1.  Preheat oven to 325 degrees and line the bottom of an 11x7 inch baking dish with parchment paper.

  2. Place pecans in a food processor and pulse until finely chopped. Add melted butter, brown sugar, and cinnamon and blend until combined

  3. Pour pecan mixture into baking dish and press into an even layer along the bottom of the pan.

  4. Beat the cream cheese and sugar in the bowl of an electric mixture until fluffy.

  5. Add the corn starch, salt, and vanilla and beat until combined.

  6. Add eggs, one at a time, beating after each addition.

  7. Separate ¾ cup of cream cheese mixture in a small bowl. Add pumpkin puree, cinnamon, and pumpkin pie spice and mix until combined.

  8. Spread a thin layer of plain cheesecake mixture on top of the crust.

  9. Add ¼ cup dollops of pumpkin cheesecake mixture and plain cheesecake mixture, creating a checkerboard pattern. Create the marble pattern by running a skewer through the cheesecake lengthwise, then horizontally.

  10. Bake 45 to 50 minutes, or until the cheesecake is set. Transfer pan to wire rack and allow to cool completely before moving to the refrigerator to chill for two to three hours.

Nutrition Facts
Gluten Free Cheesecake Pumpkin Swirl Bars
Amount Per Serving
Calories 434
* Percent Daily Values are based on a 2000 calorie diet.