Pumpkin Cheesecake Bars With An Almond-Oatmeal Crust
Prep time
Cook time
Total time
These cheesecake bars are made a little healthier by using coconut sugar and have an almond-oatmeal crust, making them gluten-free!
Recipe type: Dessert, Gluten-Free
Serves: 16 squares
Pumpkin Filling:
To Make The Crust:
  1. Preheat oven to 350F. In the bowl of a food processor, combine oats, almonds, sugar, and a pinch of salt. Pulse mixture until crumbly. Add coconut oil and blend until combined. If you don't have a food processor, you can use a coffee grinder to break down oats and almonds or chop finely with a knife, then combine with other ingredients in a bowl. Pour mixture into an 8x8 pan lined with parchment paper or foil. Press evenly to the bottom of the pan. Place crust into the 350F oven to pre-bake for 10 minutes. Remove and let cool while you prepare the filling.
To Make The Filling:
  1. Place cream cheese into a mixing bowl and beat until fluffy. Pour in sugar and continue to beat until well combined. Add eggs one at a time, blending until well incorporated. Mix in pumpkin puree, pumpkin pie spice, and vanilla. Beat until smooth. Pour filling onto the prepared crust and bake for 25-30 minutes, or until center is set.
*If you don't have pumpkin pie spice, you can use 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and a pinch each of ground ginger and cloves.
Recipe by Wife Mama Foodie at https://www.wifemamafoodie.com/pumpkin-cheesecake-bars-with-oatmeal-crust/