Pumpkin Cheesecake Bars
Servings 12
Ingredients
Gingersnap Crust
- 1.5 cups gingersnap cookie crumbs about 20 cookies
- 4 tablespoons unsalted butter softened
- 2 tablespoons coconut oil softened (plus extra for greasing the pan)
Pumpkin Cheesecake Filling
- 15 oz. pumpkin puree 1 standard can
- 8 oz. cream cheese 1 standard block
- 2 teaspoons pumpkin pie spice
- 2 tablespoons maple syrup
- 1/2 cup coconut sugar or light brown sugar
- 2 tablespoons white whole wheat flour or all-purpose flour
- 2 large eggs at room temperature
Instructions
Gingersnap Crust
- Preheat the oven to 325ºF and grease an 8-inch x 8-inch baking dish with coconut oil.
- Make gingersnap cookie crumbs by processing cookies in a food processor.
- Mix cookie crumbs, butter, and coconut oil in a bowl until crust holds together.
- Press mixture into the prepared baking dish and bake for 10 minutes.
- Let crust cool for 10 minutes before adding filling.
Pumpkin Cheesecake Filling
- In a large bowl, mix all filling ingredients (except eggs) until smooth.
- Add eggs one at a time, mixing on low speed until just combined.
- Pour filling over crust and spread evenly.
- Bake for 38-40 minutes until center is set.
- Let cool, then refrigerate for at least 2 hours before cutting into bars.
Notes
- Store leftover bars in the fridge for up to 5 days.
- Freeze bars individually wrapped for up to 3 months.
- Use crunchy gingersnap cookies for the crust for best results.