Pumpkin Cheesecake Bars

🧂 Ingredients

• 8 ounces gingersnap cookies

  (I used these [https://amzn.to/3mF9HTp])
• 3 ounces coconut oil
• 8 ounces organic cream cheese
• 7 ounces plain Greek yogurt
• 1/3 cup pumpkin puree
• 1/2 cup maple sugar

  (I used this one [https://amzn.to/3oFQl2e])
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 2 eggs

Instructions

• 1 Preheat oven to 350ºF and line an 8×8 baing dish with parchment paper. Set
  aside.
• 2 Place gingersanp cookies into a food processor and pulse until the cookies are
  broken down.
• 3 Add softened coconut oil to the cookies and mix until blended well. The texture
  will resemble wet sand.
• 4 Transfer the crust into the prepared baking dish and use your fingers to press
  it into the corners and along the sides of the pan until it looks even.
• 5 Using a hand mixer, whip cream cheese in a large bowl until light and fluffy.
  Add yogurt to the cream cheese and blend again.
• 6 Add pumpkin puree, maple sugar, pumpkin pie spice, cinnamon, and vanilla
  extract. Blend together.
• 7 Add in egg, and beat one last time until the mixture is nice and fluffy.
• 8 Carefully pour the cheesecake filling over the prepared crust and bake for 45
  minutes.
• 9 Once the time is up, turn off the oven and crack open the oven door. Allow the
  cheesecake to rest in the oven for one hour.
• 10 Transfer to the fridge and chill overnight or for a minimum of eight hours.
• 11 Cut into nine squares and enjoy!
• 12 Optional: Top with fresh whipped cream and extra cinnamon.

Nutrition Info