Pumpkin Cheesecake Bars

I love everything pumpkin, and everything cream cheese, and so I really love this healthy dessert.  To combine those two elements, with a gluten-free and iron-rich crust from pumpkin seeds, makes this dessert really somethin'.

INGREDIENTS:

Crust:

- 2 1/2 cups roasted, salted pumpkin seeds (or make your own; directions below)

- 1 cup shredded unsweetened coconut (I use this brand)

- 1 tablespoon raw honey

- 1/4 cup good quality butter (I use this brand)

Cheesecake filling:

- 1 1/2 cups good quality cream cheese

- 1/2 cup raw honey (I like a mild tasting honey for this)

- 2 eggs (preferably from pastured hens)

- 1 teaspoon pure vanilla extract

Pumpkin pie topping:

- 15 oz can pumpkin (I use this brand)

- 3/4 cup coconut milk (I use this brand)

- 2 large eggs

- 1/2 to 3/4 cup raw honey (depending on how sweet you'd like it)

- 1/2 teaspoon sea salt

- 1 teaspoon ground cinnamon

- 1/2 teaspoon ground ginger

- 1/4 teaspoon ground cloves

DIRECTIONS:

For the pumpkin seeds:

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.

2.  In a bowl, mix pumpkin seeds with a small amount of melted butter (just enough to lightly coat seeds).  

3. Sprinkle with sea salt, and mix so that seeds are evenly coated.

4. Transfer seeds to baking sheet, and bake for about 15-25 minutes (or until seeds are cooked and lightly browned).  Let cool.

For the crust:

Combine crust ingredients in a food processor and pulse.  Press into the bottom of a 9x13 pan.

For the cream cheese mixture:

Combine ingredients in a medium bowl, spread on top of the crust.

For the pumpkin pie topping:

Combine the ingredients in a medium bowl and spread on top of the cheesecake filling, being careful not to mix the layers.

Bake at 375 degrees for 45 to 55 minutes.  Chill a couple of hours before serving, and eat as is, or top with whipping cream (Yum!)

(Adapted recipe from here)