Pumpkin Cheesecake Bars

1: Preheat the oven to 350°F.

2: Grease and line a 9x9-inch baking pan.

3: In a food processor, combine the almonds, flour, salt, and dates until the nuts are finely chopped.

4: While the food processor is running, slowly pour in the coconut oil and maple syrup until evenly combined.

5: Transfer the crust to the prepared baking pan and press the crust into the pan.

6: Bake for 12 minutes, until set.

7: Remove from the oven and cool for at least 30 minutes.

8: In a mixing bowl, beat together the pumpkin, whipping cream, egg, coconut sugar and pumpkin pie spice until well combined.

9: Pour the filling on top of the cooled crust.

10: For the cheesecake swirl, beat all the ingredients together in a mixing bowl.

11: Dollop the swirl mixture on top of the pumpkin filling.

12: Use a butter knife or skewer to swirl the fillings together.

13: Bake for 40 to 45 minutes, until the center is set.

14: Refrigerate for at least three hours or overnight before serving.