Pumpkin Cheesecake Bars
Ingredients
The crust
-
8
ounces
gingersnap cookies
-
3
ounces
coconut oil
The filling
-
8
ounces
cream cheese
-
7
ounces
plain Greek yogurt
-
⅓
cup
pumpkin puree
-
½
cup
maple sugar
-
2
teaspoons
pumpkin pie spice
-
½
teaspoon
cinnamon
-
1
teaspoon
vanilla extract
-
2
units
eggs
Instructions
- Preheat the oven to 350ºF and line an 8×8 baking dish with parchment paper.
- For the crust, pulse gingersnap cookies in a food processor until broken down.
- Mix in softened coconut oil until the texture resembles wet sand.
- Press the crust mixture into the prepared baking dish evenly.
- For the filling, beat cream cheese in a large bowl until light and fluffy.
- Add yogurt to the cream cheese and blend until combined.
- Mix in pumpkin puree, maple sugar, pumpkin pie spice, cinnamon, and vanilla extract.
- Add eggs and beat until the mixture is fluffy.
- Pour the cheesecake filling over the crust and bake for 45 minutes.
- Turn off the oven and crack open the door, allowing the cheesecake to rest for one hour.
- Transfer to the fridge and chill overnight or for at least eight hours.
- Cut into nine squares and serve, optionally topping with whipped cream and cinnamon.
Nutrition Facts (estimated)
Servings
9
Calories
358
Total fat
23g
Total carbohydrates
34g
Total protein
6g
Sodium
105mg
Cholesterol
65mg
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