Butternut Squash Cheesecake Bars (gluten-free)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 9
• 1 cup gluten-free graham cracker crumbs
• 3 tablespoons melted butter
• 8 -12 ounces cream cheese, softened
• 3/4 cup coconut sugar
• 2 eggs
• 1 1/2 cups butternut squash, diced
• 1 teaspoon pumpkin pie spice (or 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/8 tsp ground allspice 1/8 tsp ground nutmeg)
• 3 tablespoons pecans (optional)
• 2 teaspoons powdered sugar, for dusting (optional)
• whipped cream (optional)

Recipe

• 1 steam diced butternut squash until soft.
• 2 preheat oven to 300ºf.
• 3 in a small bowl, combine graham cracker crumbs with melted butter.
• 4 press the crust onto the bottom of an 8 x 8-inch pan. set aside.
• 5 in a larger bowl, add cream cheese and sugar. beat until light and fluffy.
• 6 beat in eggs, one at a time, until the eggs are blended.
• 7 add steamed butternut squash and pumpkin pie spice and beat again until blended.
• 8 transfer the mixture to the pan and bake in the oven for 45 minutes.
• 9 turn off the oven and leave the door a jar for 1 hour. i usually place a kitchen towel to keep the door open slightly.
• 10 when the cheesecake has cooled down, refrigerate for a few hours or overnight.
• 11 dust with powdered sugar (optional), infuse love and slice the cheesecake into 9 square bars.
• 12 serve with nuts and whipped cream (optional).