Pumpkin Cheesecake Bars
Ingredients Crust
1 cup of Bob’s Red Mill Old Fashioned Rolled Oats (Grounded into a fine flour with blender)
1 cup of Bob’s Red Mill Finely Ground Almond Meal/Flour
4 tbsp salted butter (room temperature)
2 tbsp dark brown sugar
Dash of salt
Directions:
Preheat the oven at 350°F
Grease and line a 9x13 glass dish with shortening and parchment paper. Making sure to fully cover all sides of the dish
Mix the butter, sugar, and salt in a bowl with a fork. Add the Oat Flour, ¼ cup at a time,
until well mixed
Add the Almond Meal/Flour, ¼ cup at a time, and stir and mash until crumbly.
Press the dough into the prepared pie dish. (The bottom of a dry measuring cup can be used)
Place the dish on the top rack and bake for 10 minutes
Allow to cool
Pumpkin Cheesecake Ingredients
(4) 8oz packages cream cheese (room temperature)
1 1/3 cups sugar
¼ cup all-purpose flour
½ cup sour cream (room temperature)
1 ½ tsp vanilla extract
3 large eggs (room temperature)
1 tsp lemon juice
1 cup pumpkin puree (canned)
2 tsp pumpkin spice
Directions:
Beat softened cream cheese in mixer on medium speed until well combined and fluffy
In another separate bowl, whisk together the sugar and flour.
With mixer on low speed, slowly add the sugar and flour mix to the cream cheese. Mix until well combined and smooth.
Add the sour cream and vanilla. Mix again until smooth.
Add the 3 eggs, one at a time.
Then add ½ tsp of lemon juice and mix until fully combined.
Spoon half of the cheesecake filling over the crust.
Then mix in the pumpkin puree, pumpkin spice, and ½ tsp of lemon juice to the
remaining cheesecake filling in the bowl.
Carefully spoon in the pumpkin cheesecake mixture over the cheesecake layer, and smooth.
Cover the exterior (bottom and sides) of the baking dish with two layers of foil
Then place the baking dish into a bigger pan and fill the pan with hot water until it comes up to half of the side of the baking dish.
Bake for 45 minutes, and then reduce to 325°F for 30 minutes.
Turn the stove off and crack open the oven door for 1 hr, allowing the cheesecake to cool
Remove the pan from the oven and take the baking dish out and place on a cooling rack.
When it is completely cooled place in the fridge for at least 8 hours
Enjoy with whipped cream dusted with cinnamon and your choice of salted caramel or chocolate drizzle.
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