Gluten Free Pumpkin Cheesecake Bars

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 20
Preparation Time: 20 minutes

1 recipe shortbread crust (see recipe below)
1 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)

Preheat oven to 350 degrees. Grease a 9×13 inch pan with coconut oil.

Press shortbread dough into prepared pan with corn starch 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 then refrigerate until cold before enjoying.

Gluten Free Shortbread Crust:

1/2 cup butter, at room temp
1/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons coconut flour
1/4 cup + 2 tablespoons corn starch
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.

* You can make your own sweetened condensed milk
with our recipe here.

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Published on October 25, 2010

Be the first one to rate!

13 Comments

Molly November 21, 2012 at 12:03 pm - Reply

I made this without the condensed milk and it still came out fine.

Jen September 29, 2012 at 6:24 pm - Reply

I’d like to know if someone made it GFCF with coconut milk too.

Amy August 25, 2012 at 5:27 pm - Reply

Since it is the cheesecake part, and I make cheesecakes a lot, I would substitute 1/3 to 1/2 cup of honey and 2 TBs powdered milk, for the sweetened condensed milk.

Ann August 30, 2011 at 2:54 pm - Reply

Anyone know the rest of the nutrition percentages for these bars?  Im making them for someone who needs gluten free but also a carb content…

anna August 29, 2011 at 7:42 am - Reply

what could i sub for brown rice flour? i don’t have gluten intolerance and don’t have any on hand. ww flour?

Jan E August 27, 2011 at 2:33 pm - Reply

Would love to make this rcp but since my fam cannot have dairy there would b 2 may substitutes.

Sarah:) November 16, 2010 at 11:43 am - Reply

Hi Jill,

Sweetened condensed milk is very hard to replace in a recipe as it is the sweetener and texture and flavor enhancer. Cream of Coconut and Coconut Cream Concentrate will not give you the same results because they are not sweet, sticky, or thick enough. Also, CCC is not a liquid to begin with.

I recommend making your own sweetened condensed milk if you don’t want to get the stuff in cans. It can be easily made at home and there are lots of recipes for it out there. This way you are still following the recipe and will get the promised results, whereas if you tried making a different sub it may not turn out at all.

Jill November 16, 2010 at 7:15 am - Reply

Sarah, is there a reason why coconut cream or cream of coconut (commonly found on store shelves) wouldn’t work as an acceptable substitute for the sweetened condensed milk?  It’s usually sweetened & the consistency would be similar.  I’m thinking this was mentioned as a sweetened condensed milk substitute possibility for another recipe on your site (?).  Would that work or would that make it too firm?

Pamela November 9, 2010 at 1:56 pm - Reply

I’ve made this several times now, and it is a HIT every time!  I have made two very minor adjustments.  1. I sift the shortbread dry ingredients together before adding them to the butter/sugar mixture.  2. I bake the shortbread crust by itself for 10 minutes before pouring the pumpkin/cream cheese filling on top.
It’s a wonderful recipe, even for those of us who have no need to be gluten free!

Sarah November 2, 2010 at 12:30 pm - Reply

Renee: No. The coconut oil won’t work out too well here.

Renee November 1, 2010 at 1:34 pm - Reply

Have you tried coconut oil in the shortbread instead of butter?

Sarah October 27, 2010 at 8:01 pm - Reply

There really isn’t any good sub for it here. The sweetened condensed milk is a flavor and texture enhancer as well as the sweetener.

Martha October 27, 2010 at 6:02 pm - Reply

What may I exchange the condensed milk with in the pumpkin bars that is not heavily sweetened? Would plain coconut milk keep the same integrity of the product?