Pumpkin Cheesecake Bars

Ingredients

Crust:

1 and ½ cups graham cracker crumbs

1 stick unsalted butter, cold

1/8 teaspoon salt

1 teaspoon vanilla extract

4 tablespoons (packed) golden brown sugar

1/2 cup old-fashioned oats

¾ cup Pecans

Filling:

8 oz cream cheese

3/4 cup canned pure pumpkin

¼ cup sugar

¼ cup brown sugar

1 large egg

1 tablespoons ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cloves

¼ teaspoon nutmeg

Topping:

1 and ¼ cup white chocolate chips

½ cup sliced almonds

½ cup coconut flakes

Instructions

1. Preheat oven to 350°F. Line an 8x8x2" baking pan with parchment and spray with baking spray.
For Crust:
2. Blend first 4 ingredients in a food processor pulsing until coarse meal forms. Add pecans; pulse until nuts are chopped. Add oats and pulse until mixture is moistened. Press crumb mixture onto bottom of prepared square pan. Bake crust for twenty minutes.
For Filling:
3. Blend all the filling ingredients in food processor just until smooth. Spoon filling onto crust. Bake until set in center about 22-24 minutes. Let cool for five minutes then top.
For Topping:
4. Sprinkle the white chocolate chips evenly over the pumpkin. Do the same with the almonds and then the coconut. Press the topping gently into the pumpkin if needed.
5. Let the bars cool for about 30 - 60 minutes on counter. Then chill for 2-3 hours in pan. Lift the bars out by the parchment and cut into squares. Store in refrigerator.

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