Gluten Free Pumpkin Cheesecake Bars

For the Crust

Preheat your oven to 350F. Grease a 9x9 pan with non-stick baking spray and line it with parchment paper.

In a small bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and pumpkin pie spice.

Press the crust into the bottom of the pan creating a compact, even layer. Set aside until ready to use.

For the Cheesecake Layer

Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment.

Add the granulated sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Mix on medium-low speed until well combined-- about 1 minute.

Make sure to scrape down the sides of the bowl as needed. With the mixer on low speed, add the eggs one at a time. Once all of the eggs have been incorporated, scrape down the sides of the bowl and then turn the mixer to medium speed and mix for another 10-15 seconds. This is just to make sure all of the ingredients are well incorporated!

Pour the cheesecake layer over the crust and bake for 35-40 minutes or until the cheesecake is set in the center and no longer jiggles when the pan is shaken.

Allow the cheesecake bars to cool to room temperature. Then, place them in the fridge to chill for at least 4 hours (although overnight is preferred).

Slice and enjoy! Store any leftover cheesecake bars in an airtight container in the fridge for up to two days.