PUMPKIN-CHEESECAKE BARS
INGREDIENTS
No-Fail GINGERSNAP CRUST
PUMPKIN CHEESECAKE FILLING
INSTRUCTIONS
GINGERSNAP CRUST
PUMPKIN CHEESECAKE FILLING
INGREDIENTS
No-Fail GINGERSNAP CRUST
- 1.5 cups hard gingersnap cookie crumbs (do not use soft cookies)
- 4 tablespoons butter, room temperature
- 2 tablespoons coconut oil, room temperature
PUMPKIN CHEESECAKE FILLING
- 1 15-oz. can pumpkin puree (NOT PUMPKIN PIE FILLING)
- 8 oz. low-fat cream cheese
- 2 tablespoons pumpkin pie spice
- 2 tablespoons maple syrup
- 1/2 cup raw cane sugar (no white processed sugar)
- 2 tablespoons white whole wheat flour
- 2 large eggs, room temperature
INSTRUCTIONS
GINGERSNAP CRUST
- Preheat oven to 325ºF. Grease 8” x 8” baking dish with no-stick spray.
- Ground gingersnap cookies into crumbs (ground extra to sprinkle on top.)
- In a large bowl, mix gingersnap cookie crumbs, butter, and coconut oil. Use a spatula (or your hands), mix all the ingredients together until the crust can hold its form.
- Transfer crust into prepared pan and flatten it to the bottom of the pan to create the crust.
- Bake at 325ºF for 10 minutes. Then, remove from the oven and let rest for at least 10 minutes.
PUMPKIN CHEESECAKE FILLING
- In a large bowl, mix pumpkin puree, low-fat cream cheese, pumpkin pie spice, maple syrup, raw cane sugar, white whole wheat flour
- Mix with an electric mixture on low/medium speed until smooth.
- Crack the eggs into the bowl with the pumpkin filling. Mix on low speed only until the ingredients are combined. Do not over-mix.
- Pour pumpkin filling over the crust, making sure it’s evenly spread out.
- Bake at 325ºF for 40 minutes. The center should appear shaky, like Jell-O.
- Remove bars from the oven, let cool completely, and then place them in the refrigerator for at least 2 hours before cutting into bars.