Vegan Pumpkin Cheesecake Bars


INGREDIENTS:

- 2 bags of Maxine’s Heavenly Pumpkin Pecan Spice Cookies

- 1 (15 oz) can of pumpkin puree

- 3 TBS melted vegan butter

- 2 TBS ground flax seeds

- 6 TBS warm water

- 1 (8 oz) container of vegan cream cheese

- 1 TBS vanilla extract

- 1 ½ tsp pumpkin spice

- 2 TBS brown sugar

- ½ cup coconut sugar

- 1 tsp lemon juice


INSTRUCTIONS:

1. Preheat oven to 350 F

2. In a medium sized bowl, crumble 2 bags of Maxine’s Heavenly Pumpkin Pecan Spice Cookies and mix with 3 TBS of melted vegan butter

3. In a small bowl, mix 2 TBS of ground flax seeds with 6 TBS of warm water to make flax eggs. Let it sit for a few minutes.

4. In a food processor add 1 container of vegan cream cheese (preferably Kite Hill - 8 oz container), 1 TBS of vanilla extract, 1 15 oz can of pumpkin pure, 1.5 tsp of pumpkin spice, 2 TBS brown sugar, 1/2 cup coconut sugar, 1 tsp fresh lemon juice and vegan flax egg mix

5. Pulse until well combined

6. Reserve 1 cup of cookie mixture, then firmly press the remaining cookie mixture to the bottom of the an 8 x 10 baking dish

7. Layer the pumpkin mixture evenly

8. Sprinkle the remaining cookie crumbs over the top

9. Bake at 350 degrees for 40 minutes

10. Let it cool

11. Refrigerate 1 hour or until firm