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Maple Pumpkin Cheesecake Bars

Maple Pumpkin Cheesecake Bars


For the Hazelnut Crust:

  • 2 cups hazelnut meal/flour (or almond meal/flour)
  • 3 tablespoons olive oil
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt

For The Maple Pumpkin Cheesecake Filling:

  • 1 cup pureed pumpkin
  • 1 cup plain Greek yogurt*
  • 3 eggs
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons tapioca flour**
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt


    Prepare the Hazelnut Crust:

    1. Preheat the oven to 350 degrees F and lightly coat an 8 x 8 square baking pan (or 8 round cake pan) with oil.
    2. In a mixing bowl, stir together all of the ingredients for the crust.
    3. Pour the crust mixture into the prepared baking pan and press it into the bottom and sides of the dish with your hands, evenly distributing the mixture (note: this doesn't have to be perfect).
    4. Place the crust in the oven and bake it for 8 minutes, until slightly browned on the edges. Remove from oven and allow crust to cool.

    Prepare the Pumpkin Cheesecake Filing:

    1. Add all ingredients for the cheesecake to a blender and blend just until completely combined.
    2. Pour the cheesecake filling into the pan with the crust.
    3. Bake cheesecake in the oven for 40 to 50 minutes, until the center is set up and doesn't jiggle when you shake the pan.
    4. Allow the cheesecake to cool at room temperature for 30 minutes, then place it in the refrigerator to chill and set up for at least 2 hours prior to serving.
    5. Serve with a dollop of plain Greek yogurt (or whipped cream), chopped nuts, and a drizzle of pure maple syrup.


    • *I recommend using full-fat plain yogurt that is very thick and creamy. 2% or whole milk Greek yogurt works, too!


    • **You can replace the tapioca flour with corn starch. I have not tested this recipe using corn starch, but have read that you can use corn starch as a 1:1 replacement for tapioca flour.


    • Recipe provided by


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