Not having dessert is NOT an option for me – so I came up with this healthier version of pumpkin cheesecake bars. I know I baked a winner when my oldest eats it!
1 c quick oats
½ c whole wheat flour
¼ c all-purpose flour
¼ c ground almonds
⅓ c butter, melted
3 TBSP Coconut palm sugar or brown sugar
½ tsp cinnamon
3 egg whites
⅛ tsp creme de tartar
8 oz low fat cream cheese, softened
1 whole egg
1 (15 oz.) can pumpkin
1 tsp vanilla
3 tsp pumpkin pie spice
⅓ c Coconut palm sugar or brown sugar
Preheat oven to 350 degrees. Spray a 9 x 11 baking pan.
Mix together the crust ingredients, until well distributed and crumbly. Dump the crust mix into baking dish. Gently press down, and even out height. Bake for 15 minutes. Remove from oven.
While crust is baking, Beat the 3 egg whites with the creme de tartar, until forming stiff peaks. Set aside.
Whisk together the remaining ingredients in different bowl until well mixed, then fold the egg whites into the filling, until smoothly distributed.
Spread filling over crust and bake for 20-22 minutes.
Allow to cool to room temperature before refrigerator. Serve well chilled with whipped cream.