Gluten-Free, Pumpkin Cheesecake Bars
Servings: 20
Preparation Time: 20 minutes
Ingredients:
- 1 recipe shortbread crust (see recipe below)
- one 8 ounce package cream cheese, softened
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1 14 ounce can sweetened condensed milk
- 2 eggs
- 15 ounces pumpkin puree
- 1/4 teaspoon salt
- dried coconut flakes (optional)
Directions:
Preheat oven to 350 degrees. Grease a 9 x 13-inch pan with coconut oil.
Press shortbread dough into prepared pan with cornstarch-dusted fingers (double recipe if you want a thicker crust). If needed, refrigerate for a few minutes until firm.
In the bowl of an electric mixer, beat cream cheese, cinnamon, ginger, and nutmeg just until creamy. Gradually add sweetened condensed milk. Beat in eggs one at a time. Add pumpkin and salt and beat until just blended.
Pour over crust and top with coconut flakes, if using. Bake in preheated oven for 30–35 minutes. Filling should be set but still jiggle slightly if you shake the pan. Cool and then refrigerate until cold before enjoying.
Gluten-Free Shortbread Crust:
- 1/2 cup butter, at room temperature
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons coconut flour
- 1/4 cup + 2 tablespoons cornstarch
- 1/2 cup brown rice flour
Beat butter and sugar until fluffy; add vanilla. Beat in remaining ingredients until a dough forms. Use as directed.
Recipe courtesy of Sarah Shilhavy.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
