PUMPKIN-CHEESECAKE BARS


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

1. Preheat oven to 325ºF. Grease 8” x 8” baking dish with no-stick spray.
2. Ground gingersnap cookies into crumbs (ground extra to sprinkle on top.)
3. 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.
4. Transfer crust into prepared pan and flatten it to the bottom of the pan to create the crust.
5. Bake at 325ºF for 10 minutes. Then, remove from the oven and let rest for at least 10 minutes.

 
PUMPKIN CHEESECAKE FILLING

1. In a large bowl, mix pumpkin puree, low-fat cream cheese, pumpkin pie spice, maple syrup, raw cane sugar, white whole wheat flour
2. Mix with an electric mixture on low/medium speed until smooth.
3. Crack the eggs into the bowl with the pumpkin filling. Mix on low speed only until the ingredients are combined. Do not over-mix.
4. Pour pumpkin filling over the crust, making sure it’s evenly spread out.
5. Bake at 325ºF for 40 minutes. The center should appear shaky, like Jell-O.
6. Remove bars from the oven, let cool completely, and then place them in the refrigerator for at least 2 hours before cutting into bars.

Top with gingersnap crumbs, nuts, low-fat whipped cream, or ice cream.