Name: Pumpkin Swirl Cheesecake Bars
Prep time: 142 min
Cook time: 332 min
Total time: 475 min
Yield: 16 servings
Ingredients: 0.75 cup rolled oats* ((certified gluten-free as needed)); 0.75 cup raw almonds*; 0.25 tsp sea salt; 2 tbsp coconut sugar ((plus more to taste)); 1 tsp pumpkin pie spice; 4.5 tbsp coconut oil, melted; 1 cup raw cashews; 1 cup coconut cream*; 8 ounces vegan cream cheese* ((Toffuti is best, or Kite Hill brand)); 1 tbsp arrowroot or cornstarch; 0.66 cup maple syrup; 1 cup pumpkin purée ((DIVIDED)); 3 tsp pumpkin pie spice ((DIVIDED)); 0.25 tsp salt; 1 tsp pure vanilla extract ((optional))

Instructions

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1

Preheat the oven to 350 F (176 C) and line an 8x8-inch baking dish with parchment paper.
2

CRUST: Add rolled oats* (0.75 cup), raw almonds* (0.75 cup), sea salt (0.25 tsp), coconut sugar (2 tbsp), and pumpkin pie spice (1 tsp) to a high-speed blender and blend on high until the mixture resembles a fine meal.
3

Add the lesser amount of coconut oil, melted (4 tbsp) to the blender and pulse or blend until well combined (using a tamper helps)! The mixture should hold together when squeezed in your hand. If too dry, add the extra coconut oil, melted (0.5 tbsp). Transfer the mixture to the lined 8x8 dish and spread evenly. Place parchment paper on top and press the dough into your pan using a flat-bottomed object, such as a drinking glass, to firmly and evenly distribute the crust.
4

Bake for 20-25 minutes or until the corners are golden and the center of the crust is lighter in color and dry to the touch. Remove from the oven and set aside to cool.
5

CHEESECAKE FILLING: While the crust is cooling, rinse your blender and make your cheesecake batter. Add raw cashews (1 cup), coconut cream* (1 cup), vegan cream cheese* (8 ounces), arrowroot or cornstarch (1 tbsp), maple syrup (0.66 cup), pumpkin purée (0.5 cup) (from the 'DIVIDED' amount), pumpkin pie spice (1 tsp) (from the 'DIVIDED' amount), salt (0.25 tsp), and pure vanilla extract (1 tsp) (optional), to the blender. Blend on high until the mixture is smooth and creamy.
6

Set aside cup (0.5) of the cheesecake batter you just blended, then pour the remaining cheesecake batter on top of the slightly cooled crust. To the now empty blender, add your reserved cup (0.5) cheesecake batter, your remaining pumpkin purée (0.5 cup), and your remaining pumpkin pie spice (2 tsp) (if altering batch size, adjust amounts accordingly). Blend until smooth and creamy.
7

Gently tap the 8x8 dish on the counter a few times to remove air bubbles from the cheesecake layer, then dollop ~cup (0.25)-sized scoops of the darker pumpkin cheesecake mixture you’ve just blended to the top of the filling and use the back of a knife or a toothpick to swirl.
8

Bake for 50-60 minutes — until the edges are slightly brown and the center is still slightly jiggly. Remove from the oven and allow to cool.
9

Cover the pan loosely with a kitchen towel or parchment paper and place in the refrigerator to chill for 6-8 hours or (preferably) overnight. After chilling, the top should have a glossy texture and the swirls will appear distinct.
10

To serve, gently lift the cheesecake out of the pan and cut into slices (16) equal squares. Store leftovers in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month.