Pumpkin Cheesecake Bars

³ Description

A nutritious spin on a fall favorite!

² Ingredients

•  2 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
•  2 serving (serving = 2 tbsp) Nature's Promise Cashew Butter
•  4 serving (serving = 2 tbsp) Weight Watchers Reduced Fat Whipped Cream Cheese Spread
•  3 serving (serving = 1 level scoop) Cellucor Cor-Performance Whey
•  3 medium Egg
•  3 serving (serving = 1 tsp) Spice Classics Ground Cinnamon
•  1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  1 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
•  1.5 serving (serving = 2 tbsp) Hodgson Mill Milled Flax Seed
•  1 serving (serving = 1 tbsp) Spectrum Organic Virgin Coconut Oil
•  1/2 serving (serving = 1 tbsp) Madhava Amber Agave Nectar

q Directions

Preheat your oven to 350. Line a 9x9 baking sheet with foil and spray with Pam.

For the crust: Blend 1/2 cup of oats, but not until smooth. Mix oats with 3 tbsp ground flax seed. Melt 1 tbsp of coconut oil and mix in 1/2 tbsp of agave. Pour into dry mix. Pour into your lined pan and press down evenly. Bake for 10 minutes.

For the batter:
1 cup Pure Pumpkin
1/4 cup cashew butter
1/2 cup Weight Watchers cream cheese spread
3 scoops Cellucor Cinnamon Swirl whey
3 eggs
1 tbsp cinnamon
1 tsp vanilla.

Combine all ingredients in a blender and pour over crust. Bake 18 minutes. Let cool and cut into 10 bars.

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