Pumpkin Cheesecake Bars

I have an aversion to predictability.

It’s not that I don’t like routine so much as that I don’t like knowing what’s about to happen.

A lot of people consider pumpkin a “seasonal flavor” but I feel like people should just use it all year long.

Vegan Pumpkin Cheesecake Bars with a Cashew Crust

Ingredients- Crust
1 cup cashews, unsalted
1/2 cup flax seed meal
1/4 cup dark brown sugar
2 tb unbleached all purpose flour
1 tsp cinnamon
1/2 tsp cloves
5 tb vegan margarine, cubed

Combine cashew and flax seed meal in food processor, and blend for a full minute, until cashew are completely broken down. Add brown sugar, flour, cinnamon, and cloves, and pulse to combine. Add in margarine and pulse until mixture comes together in a crumby dough.

Press into bottom of 8″ by 8″ pan, and bake at 350 degrees for 10 minutes. Let cool completely before filling.

Ingredients- Filling
1 package extra firm tofu, 12.3 ounces
8 ounces
soy cream cheese
1 package
organic vanilla pudding mix, 3.8 ounces
1 can pumpkin puree, 15 ounces
1 1/2 tsp cinnamon
1 tsp ginger

Combine tofu, cream cheese, and pudding mix in food processor, and blend until smooth. Scoop half of mixture into separate bowl and set aside. In processor, add in pumpkin, cinnamon, and ginger, and pulse until smooth.

Pour pumpkin mixture over cooled crust, and spread evenly. Next add separate bowl of cheesecake batter over pumpkin, and swirl with a knife to marble to filling. Bake at 325 degrees for 20 minutes. Let cool on wire rack before transferring to fridge for at least 3 hours or freezer for an hour and fridge for 30 minutes. Cut into squares- makes about 9 bars.

A quick shout out to my dog Sophie- she’s going in for some knee surgery tomorrow.