Chocolate Swirl Pumpkin Cheesecake Bars

Here's another grain-free experiment that turned out soooo yummy! It's a perfect fall treat!



Preheat oven to 350 degrees and grease a 9x13 pan.

CRUST
2 c. almond meal
4 tbsp. raw sugar
1/2 c. butter, melted
2 tsp cocoa powder
Mix above ingredients together and press into bottom of pan with a fork.

FILLING
1 8 oz. block cream cheese or yogurt cheese, softened
1/2 c. plain kefir or yogurt
1 1/2 c. sugar
1 15 oz. can pumpkin puree
4 eggs
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
couple dashes cloves
1/2 tsp. salt
1 c. semisweet chocolate
Blend together all filling ingredients except chocolate until mixed. Set aside 1 c. pumpkin mixture and pour rest of filling into pan. Melt chocolate on double boiler on stove. Stir the remaining 1 c. pumpkin filling into the melted chocolate. Drop dollops of chocolate mixture onto pumpkin mixture in the pan and swirl with a butter knife. Bake 40-50 minutes or until bars are set but still jiggle slightly. Cool and serve. Can top with whipped cream if desired.