Gluten Free Pumpkin Cheesecake Bars

Easy Gluten Free Pumpkin Cheesecake Recipe 

This is one of the best desserts you will ever taste! Is it healthy? No, not really! But it could be; it’s a great gluten free alternative. You would never guess it is gluten free – the crust made from Betty Crocker gluten free yellow cake mix together with butter and pecans will blow you away!  This recipe is truly amazing and your family and/or guests will love it.

If gluten is not a problem for you, then this recipe can be made with gluten – simply sub regular yellow cake mix for the gluten free cake mix.

Gluten Free Pumpkin Cheesecake Bars -

Gluten Free Cheesecake Recipe

*Recipe for Gluten Free Pumpkin Cheesecake:

Gluten Free Pumpkin Cheesecake Bars -

  • 1 box Betty Crocker Gluten Free yellow cake mix
  • 1/2 cup finely chopped pecans
  • 1/2 cup butter, softened
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1 Tablespoon pumpkin pie spice
  • 2 Tablespoons whipping cream
  • 2 eggs



1. Heat oven to 350°F. In medium bowl, stir together cake mix and pecans.
2. With pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1 cup mixture for topping.
3. In bottom of ungreased 13×9-inch pan, press mixture for the crust. Bake for 10 minutes.
4. For the frosting, in a large bowl beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining ingredients and beat until well blended. Pour over warm crust. Sprinkle with reserved topping.

5. Bake about 35 minutes or until center is set. Cool for 30 minutes. Refrigerate about 2 hours or until chilled.

6. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

(Adapted from Gluten Free Pumpkin Streusel Cheesecake Bars.)