Pumpkin Cheesecake Bars

Pumpkin cheesecake bars are gluten-free, nut-free, and full of pumpkin flavor
and protein.

Servings: 12 bars

Author: Meme

Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
1 hour

Instructions

1 Preheat the oven to 325*F. Line an 8 or 9 inch square baking dish with foil or
parchment paper. Set aside.
2 Add the oats to the bowl of a food processor. Pulse for 10 seconds. Add the
dates, and pulse for 30 seconds until combined. Add the pumpkin seeds, pumpkin
puree, and salt. Pulse until it sticks together and starts to form a ball, about
30 to 60 seconds.
3 Press the mixture into the prepared baking dish, and set aside.
4 Add the dates to the bowl of the food processor. Puree for 30 seconds until
smooth. Add the siggi's pumpkin yogurt, cream cheese, pumpkin puree. Blend until
smooth and completely combined.
5 Add eggs and vanilla extract. Blend until combined.
6 Add cornstarch, cinnamon, ginger, nutmeg and salt. Blend until combined. Pour
mixture over crust, and bake for 45-50 minutes until set. Let cool for at least
one hour in the oven, and transfer to the refrigerator. Refrigerate for at least
3 hours before slicing.
7 Keep in the refrigerator, and eat within 2-3 days. Enjoy!