Creamy pumpkin cheesecake with a gluten free graham cracker crust meets toasty, gooey marshmallows for the perfect fall bite.

Benefits of Baking with Pumpkin

I know I’ve joked before that pumpkin is “basic” and what every girl is obsessed with September – November (which is true), but I think pumpkin gets a bad rap.

Pumpkin is an extremely versatile ingredient. It adds moisture to baked goods, can be made savory or sweet, and is even considered a super food due to its many health benefits. Which will make you feel less guilty when you eat your 3rd gluten free pumpkin cheesecake bar with toasted marshmallows.

Gluten Free Graham Cracker Crust

Similar to my Gluten Free No-Bake Peanut Butter Cup Cheesecake, I purchased GF graham cracker crumbs from the King Arthur Baking site. The GF graham cracker crumbs worked well, but not as well as the chocolate ones.

To be honest, I’m not entirely sure why the crust was a little more crumbly around the edges with the traditional GF graham cracker crumbs. And just like the GF chocolate graham cracker crumbs, they are very pricey ($10.95 for 8 ounces).

BUT, it still turned out well, had great cinnamon flavor and a nice sandy texture, and I had no issues with the crust sticking to the pan.

Traditional GF graham cracker crumbs are more widely available than chocolate ones, but I can’t promise how they’ll turn out as these are the only ones I have used. I’m loyal to King Arthur Baking as their GF products have never let me down and are worth the sometimes steep price. But if you prefer a different brand, knock your socks off!

What’s In Gluten Free Pumpkin Cheesecake Bars with Toasted Marshmallows?

These cheesecake bars are loaded with pumpkin, warm fall spices, and topped with an ooey gooey layer of toasted marshmallows. It’s like all of the best fall dishes in one: cheesecake, pumpkin pie, and Thanksgiving sweet potatoes (we all know the marshmallows are the best part!).

In addition to pumpkin pie spice, I added extra cinnamon and a little clove to bring even more fall flavor. Sweet and creamy cheesecake batter acts as the sweetened condensed milk in a would-be pumpkin pie. And the toasted marshmallows and graham cracker crust evoke a fall bonfire. The perfect fall bite!

Tips for Making Gluten Free No-Bake Peanut Butter Cup Cheesecake

When making the crust, make sure to spray a 9×13 pan with nonstick cooking spray to prevent sticking. Then press the graham cracker mixture into the bottom and about 1/2 way up the sides of the pan. Additionally, let the crust cool a little while you prepare the cheesecake.

Make sure your cream cheese and eggs are room temperature. This will make all the difference when mixing the batter and ensure you have a smooth, creamy cheesecake base to add the pumpkin puree. See: no lumps of cream cheese in the finished bake.

Start checking the cheesecake after 25 minutes in the oven. A knife inserted into the center should come out clean, but the cheesecake should still be wobbly in the center.

Don’t worry about any cracks in the cheesecake or an indentation from the knife when you check the cheesecake. You’re going to be topping it with marshmallows so you won’t be able to tell.

Watch the marshmallows VERY closely when you are broiling them. They go from toasted to burnt and smoking (aka on fire) extremely quick.

Additionally, I wouldn’t recommend using a brûlée torch if you have one. I tried it on a corner of the marshmallows and they proceeded to burst in to flames in about 10 seconds. The heat is too concentrated and you have to get the flame to close to the marshmallows to toast them.

Finally, for the marshmallows, make sure you are using gluten free if you are celiac. If you have gluten sensitivity, like me, Kraft Jet-Puffed marshmallows should be fine (they’re gluten free, but made in a facility where they can come into contact with gluten products).

One last tip – spray your knife with nonstick cooking spray before cutting into the cheesecake bars. Otherwise your knife will pull the marshmallows off and you’ll have a sticky mess.

Let’s Eat!

I hope you enjoy these Gluten Free Pumpkin Cheesecake Bars with Toasted Marshmallows as much as I do! Be sure to tag me on social if you make it. Cheers to you, friend!

Gluten Free Pumpkin Cheesecake Bars with Toasted Marshmallows

Creamy pumpkin cheesecake with a gluten free graham cracker crust meets toasty, gooey marshmallows for the perfect fall bite.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Chilling Time 3

Total Time 3 55

Course Dessert

Cuisine American

Servings 20

Ingredients

Crust

8 ounces gluten free graham cracker crumbs
3 tablespoons unsalted butter melted
2 tablespoons sugar

Cheesecake

2 8 ounce packages of cream cheese room temperature
½ cup sugar
2 large eggs room temperature
½ teaspoon vanilla extract
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon cloves
¾ cup canned pumpkin purée
10 ounce bag of mini marshmallows

Instructions

For the Crust

Preheat oven to 350°.
Melt 3 tablespoons of unsalted butter in a microwave safe bowl. Add 2 tablespoons of sugar and 8 ounces of gluten free graham cracker crumbs and mix well.
Spray a 9x13 pan with nonstick cooking spray, then press the graham cracker mixture into the bottom and about 1/2 way up the sides.
Bake for 8-10 minutes at 350°. Let cool slightly while you prepare the cheesecake.

For the Cheesecake

In the bowl of an electric mixer fitted with a paddle attachment, mix softened cream cheese and sugar until light and fluffy, about 2 minutes.
Add eggs and vanilla extract and mix until well combined, scraping down the sides and bottom of the bowl with a rubber spatula.
Add in spices and pumpkin purée and mix until just combined. Using a rubber spatula, scrape the sides and bottom of the mixing bowl to ensure cheesecake mixture is fully combined with pumpkin purée.
Bake cheesecake for 25-30 minutes at 350°, or until a knife inserted into the center comes out clean. Cheesecake should still be a bit wobbly in the center.
Switch oven from bake to broil (low temp or about 425).
Sprinkle mini marshmallows on top of cheesecake and place back in the oven under broiler for about 2-3 minutes. Being careful not to burn marshmallows.
Let cheesecake cool to room temperature, then chill in refrigerator for about 2-3 hours before serving.

Notes

Be sure to spray a sharp knife with nonstick cooking spray before you cut the cheesecake bars! Otherwise the marshmallows will stick and pull off the top of the cheesecake.

Cheesecake can be stored covered in the refrigerator for about 2-3 days.