![['A close-up side view of pumpkin cheesecake bars, showcasing a creamy top and crumbly base.', 'Sliced pumpkin cheesecake bars with a rich, orange filling and golden crust, presented on a white plate.', 'Delicious pumpkin cheesecake bars that are layered and topped with a smooth cream cheese mixture.', 'A delicious slice of pumpkin cheesecake bars with a glossy surface and a hint of cinnamon on top.']](https://smarthealthyrecipes.com/wp-content/uploads/2026/07/pumpkin-cheesecake-bars_1_U1.webp)
Pumpkin Cheesecake Bars
Delight in these creamy pumpkin cheesecake bars with a crunchy oat crust, perfect for fall gatherings or a cozy treat.
Ingredients
Crust and topping
- 0.75 cup gluten-free rolled oats
- 0.75 cup raw cashews
- 0.25 teaspoon kosher salt
- 2 tablespoons caster sugar
- 0.25 cup coconut oil (melted)
- 24 ounces cream cheese (softened to room temperature)
- 1 cup caster sugar
- 6 large eggs (at room temperature)
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon powder
- 15 ounces pumpkin puree (one can)
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.
- Combine oats, cashews, salt, and sugar in a food processor. Add melted coconut oil and pulse until mixture sticks together. Press into pan and bake for 12-14 minutes. Lower oven to 325°F (160°C).
- Beat cream cheese, sugar, eggs, vanilla, and cinnamon until smooth. Divide mixture in half.
- Mix pumpkin puree into one half of the cream cheese mixture. Pour pumpkin layer over crust, then spoon plain mixture on top. Swirl gently.
- Bake for 40-42 minutes until edges are set. Cool before slicing.
Notes
Chill before serving for best flavor and texture.