It’s October, the air is crisp (not really, but go with me), cozy sweaters and fuzzy socks are donned, and the Starbucks lines seem even longer, which can only mean… it’s PSL season, ladies and gentlemen.
I don’t actually like pumpkin-spice flavored things, but I really like pumpkin. And squash. And sweet potato. And cinnamon. And spices like clove, ginger, nutmeg, and cardamom, so, maybe I actually do like pumpkin spice?
Well, in an attempt to create something that tickles my fancy while staying true to the flavors of fall, I concocted a classic Pumpkin Cheesecake Bar. The sweet, nutty crust pairs perfectly with the creamy, dreamy filling and you’ll suddenly be flipping your hair and talking in a Valley Girl accent (#basic). Take these bad boys to pot-lucks or holiday dinners and I guarantee they will be a crowd favorite.
Pumpkin Cheesecake Bars
INGREDIENTS:
Crust:
- 1 + 1/2 cup mixed nuts (I used equal parts almonds, cashews, and pecans)
- 2 dates
- 1/3 cup melted coconut oil
- dashes of cinnamon, ginger, nutmeg, and salt to your liking
Filling:
- 1 cup pumpkin puree
- 1/2 cup soaked raw cashews
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup
- 1 T vanilla extract
- vigorous shakes of cinnamon
- pinch of sea salt
DIRECTIONS:
- 1. Use food processor to pulse crust ingredients until crumb mixture forms.
- 2. Press firmly into a sprayed, square 8×8″ baking dish.
- 3. Add all filling ingredients to food processor and let that divine machine work its magic as the texture becomes silky.
- 4. Once totally creamy, spread on top of crust layer and let set in the freezer overnight.
- 5. Remove, slice, munch, do whatever, BUT STORE IN THE FRIDGE!
Don’t love pumpkin, but love a good creamy bar? Try out these blissful Blueberry Cheesecake Bars for a delicious alternative.
the exhale 