1 bag Purely Elizabeth Pumpkin Fig Granola
1/2 cup coconut oil
8oz package cream cheese
1 can (15oz) pumpkin puree
2 containers. 5.3oz siggi’s Pumpkin & Spice
3/4 cup coconut sugar
1 tbsp pumpkin spice
1 tbsp organic vanilla extract
Preheat the oven to 350°F. Prepare an 8″ x 8″ baking dish using parchment paper or a bit of coconut oil.
In a food processor combine the granola with ½ a cup of coconut oil, pulse until combined. Layer the mixture in a pan lined with parchment paper. Bake for 20 minutes or until golden brown.
In a large bowl, beat the cream cheese with the sugar at medium speed until blended. Beat in the pumpkin puree, siggi’s yogurt and vanilla, then beat in the eggs until just incorporated.
Set the pan with the crust in a large, deep roasting pan. Pour the pumpkin cheesecake filling over the granola crust.
Bake the cheesecake for about 55 minutes, until the filling is barely jiggly in the center. Let the cheesecake cool completely. Refrigerate the cheesecake overnight.
Cut into bars and serve.