Teenie's Kitchen

Looking for the perfect gluten-free fall dessert? This is it! These pumpkin cheesecake bars are so cozy, creamy and totally gluten and refined sugar free. This is a great way to use up that jar of pumpkin puree we all have in the pantry this time of year. This recipe will make you forget all about those store-bought pumpkin pies ☺️

Recipe:

Crust

• 1 1/2 cups almond flour
• 1/4 cup finely chopped walnuts
• 3 tbsp coconut oil, melted
• 2 tbsp maple syrup
• 1/2 tsp cinnamon
• Sprinkle of salt

Filling

• 8 oz cream cheese, room temp
• 1/2 cup yogurt
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1 egg
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves

1. Preheat oven to 350F.
2. Start by finely chopping the walnuts (food processor also works!) 
3. To a bowl, add almond flour, walnuts, coconut oil, maple syrup, cinnamon & salt.
4. Line an 8×8 pan with parchment paper. Pour the mixture into the pan and spread evenly. Flattening with a spoon.
5. Bake at 350F for 8-10 minutes until the crust is just golden. Let the crust cool completely.
6. In a large bowl, add cream cheese and yogurt. Mix until smooth and creamy. 
7. Add pumpkin puree, maple syrup, one egg, vanilla, cinnamon, nutmeg and ground cloves. Mix well until creamy.
8. Pour the filling over the cooled crust. Bake at 350F for 30-35 minutes until the center is set. 
9. Cool completely and then put into the fridge for at least 3 hours (or overnight).
10. Cut into squares and finish with your favourite toppings (icing sugar, more walnuts, a dollop of whipped cream or cinnamon). 
11. Enjoy! 😋