Pumpkin Yogurt Cheesecake Bars with Gingerbread Crust

Prep Time 15

Cook Time 1

Servings bars

2 cups (453g) plain whole milk Greek yogurt
1 (15 oz) can unsweetened pumpkin puree (1 ⅔ cup)
2 tbsp (40g) maple syrup
1 tbsp (13g) vanilla extract
2 eggs
¼ cup (46g) coconut sugar
1 tbsp pumpkin pie spice
½ tsp kosher salt
Whipped cream, to serve
For a more classic creamy cheesecake, use 1 cup Greek yogurt and 8 oz cream cheese!
Note: you could also bake this in a 9-inch springform pan for a round cheesecake.

Preheat the oven to 350F. Lightly grease (with oil or butter) an 8x8-inch baking dish. To ensure that these come out easily, line the baking dish with parchment paper.
In a medium microwavable bowl, add the butter and microwave in 15 second intervals until melted. Add the almond flour, maple syrup, molasses, cinnamon, ginger, cloves, and salt and mix to combine until a sticky dough forms. It’s best to use your hands at the end to mix everything thoroughly.
Transfer to the baking dish and use your hands to press into an even layer. Bake for 10-15 minutes, or until the edges turn light golden brown (it may puff up in the middle, but it will puff back down).
In the same bowl, add the yogurt, pumpkin, maple syrup, vanilla, and eggs and whisk until totally smooth. Stir in the sugar, pumpkin pie spice, and salt until combined.
Pour the filling on top of the baked crust and smooth into an even layer. Bake for 40-45 minutes, or until set and darkened on the edges but still a little jiggly in the center when you shake it. Let sit for at least 30 minutes, though this is best made the day before and enjoyed cold the next day.
Serve topped with fresh whipped cream!

Substitutions:

To make vegan, use a thick vegan plain yogurt alternative and liquid egg substitute. Use coconut oil in place of butter for the crust. Top with whipped coconut cream!
To make nut-free, make a homemade seed flour by adding pumpkin or sunflower seeds to a high-speed blender and blend on high until a fine meal forms.