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Nut-Crusted Pumpkin Cheesecake Bars

Nut-Crusted Pumpkin Cheesecake Bars

Pumpkin cheesecake bars are arguably one of the most popular Fall desserts. Let’s bake them with a nut crust and swirl in your favorite jam!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Cooling & Chilling Time 4 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 16 bars

Equipment

  • 9x9 Inch Square Baking Pan
  • Parchment Paper
  • Food Processor
  • Stand Mixer or Large Bowl with Electric Hand Mixer

Ingredients
  

For the Nut Crust:

  • ¾ cup oats
  • ¾ cup pecans
  • ¾ cup walnuts
  • ¾ cup hazelnuts
  • 1 tablespoon gluten-free all-purpose
  • 6 tablespoons coconut oil
  • 3 tablespoons agave
  • ½ teaspoon Kosher salt

For the Filling:

  • 1 cup light brown sugar
  • 2 8 oz. packages cream cheese, at room temperature
  • ¼ cup sour cream at room temperature
  • 15 oz. can pumpkin puree not pumpkin pie mix
  • 1 teaspoon vanilla extract
  • 3 tablespoons gluten-free all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves
  • Kosher salt
  • 4 eggs at room temperature
  • ¼ cup jam of choice

Instructions
 

For the Nut Crust:

  • Position a rack in the middle of the oven and preheat to 350°F. Line a 9x9 inch square baking pan with parchment paper.
  • Place the oats, pecans, walnuts, and hazelnuts in the bowl of a food processor and pulse to combine until coarsely ground. Add the flour, coconut oil, agave and a pinch of Kosher salt, and pulse until combined and sticky.
  • Press evenly into the bottom of the parchment-lined baking pan. Bake on the middle rack for 12-15 minutes, until lightly golden. Remove from the oven and cool completely.

For the Filling:

  • Place the sugar and cream cheese in the bowl of a stand mixed fitted with the whisk attachment (Alternatively, use a large bowl with an electric hand mixer). Whisk on medium-high until light and fluffy, scraping down the sides when needed. Add the sour cream, pumpkin puree, flour, cinnamon, nutmeg, ginger, allspice, cloves, and a pinch of salt. Whisk to combine. One by one, add the eggs, pausing between each to let them fully whisk into the batter before adding the next.
  • Pour the batter on top of the cooled crust and dollop the jam on top. Using a wooden skewer or toothpick, swirl the jam into the batter.
  • Bake on the middle rack for 50-55 minutes, until almost set but still slightly jiggly in the middle. Turn off the oven and leave the oven door open a crack, sticking the handle of a wooden spoon in the door to prop it open. Let the oven cool completely with the cheesecake bars inside, this should take about an hour. Once cooled, refrigerate for at least 3 hours or overnight.
  • Remove from the pan and cut into 16 squares. Serve immediately or refrigerate until ready to serve.

Notes

Pumpkin Cheesecake Bars can be stored in an airtight container in the refrigerator for up to 3 days.
Pumpkin Cheesecake Bars can be stored in an airtight container in the freezer for up to 3 months. 
Keyword cheesecake, Fall, Fall dessert, sweet
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