Pumpkin Cheesecake Bars

These gluten free, nut free pumpkin cheesecake bars are full of pumpkin flavor and protein with lower sugar thanks to siggi's pumpkin & spice yogurt.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 bars
Author Meme

Ingredients

For the crust:

  • 3/4 cup oats
  • 1/2 cup dates
  • 3/4 cup raw pumpkin seeds
  • 2 tablespoons pumpkin puree not pumpkin pie mix
  • 1/8 teaspoon salt

For the filling:

Instructions

For the crust:

  • Preheat the oven to 325*F. Line an 8 or 9 inch square baking dish with foil or parchment paper. Set aside.
  • 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.
  • Press the mixture into the prepared baking dish, and set aside.

For the filling:

  • 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.
  • Add eggs and vanilla extract. Blend until combined.
  • 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.
  • Keep in the refrigerator, and eat within 2-3 days. Enjoy!