Pumpkin Cheesecake Bars Recipe

Makes 16 servings | Gluten free

Step 1 (Crust)

3 Tbsp. butter – at room temperature
1 c. almond meal
½ c. coconut flour
2 Tbsp. pure maple syrup

Step 2

16 oz. cream cheese – at room temperature
15 oz. pumpkin purée
¼ c. pure maple syrup
1 tsp. vanilla
1 tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. nutmeg
½ tsp. ground ginger
½ tsp. salt

Step 3

3 eggs

Directions:

1. Preheat oven to 325º. Lightly grease a 9”x9” pan.
2. Using a fork or pastry blender, mix butter and maple syrup into the flours until it forms small balls and pieces. Mixture will be very crumbly.
3. Pat mixture into the bottom of pan. Bake for 7-10 minutes. Remove from the oven and cool.
4. Whip cream cheese (from step 2) on medium speed for one minute. Add pumpkin purée, maple syrup, vanilla and spices, continue to beat for 30 seconds.
5. Add eggs (from step 3) one at a time until just incorporated into batter. Pour over prepared pie crust.
6. Create a water bath by placing ½-1” of water in a roasting pan or pan large enough to hold the 9”x9” pan. Make sure the water level is below the top edge of the pan.
7. Place cheesecake into the water bath and bake 60 minutes, until the cheesecake has set, but still jiggles.
8. Turn off the oven and crack the oven door open. Allow cheesecake to rest in the oven 15-30 minutes.
9. Remove from oven and run a knife around the edge of the pan. Allow to cool completely before slicing.