These were super easy to make, the only thing I didn't do quite right was to keep only 1/3 of the plain cream cheese batter, resulting in less than a colourful top. I had too much white to mix through the pumpkin layer.
Recipe: Pumpkin Cheesecake Bars
Crust1 10 ounce package ginger snaps 283 grams gluten free graham cracker crumbs
2 tablespoons sugar6 tablespoons butter, melted 85 grams
2 8 ounce packages cream cheese
3/4 cup sugar14 ounce can solid-pack pumpkin 414 ml
3 large eggs
5 tablespoons all-purpose flour
1 teaspoon cardamon
1/2 teaspoon salt
3 tablespoons pure dark maple syrup
Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper, leaving a slight overhang on two sides. In a food processor pulse the gingersnaps with sugar until you have a fine crumb. Slowly drizzle in the melted butter and pulse to combine. Pat the crumb mixture gently into the bottom of the pan. Bake for 15 minutes, until slightly firm. Set aside to cool.
Wipe out the food processor with a paper towel. Blend the cream cheese and the sugar until smooth. Add the eggs, flour and salt. Blend until combined. Remove 1/3 cup of the mixture and set aside. Add the pumpkin and cardamon and blend until combined. Pour over the cookie crust.
Mix the maple syrup in the 1/3 cup mixture of plain cheesecake batter. You can add a little more or a little less depending on how much of a maple flavoring you like. Place spoonfuls, that are slightly spaced apart, on top of the pumpkin mixture. Take the end of a sharp knife and gently swirl the two batters together to form a pretty pattern.
Bake until the cheesecake is set, about 45 minutes. It will jiggle slightly when gently shaken. Cool in the pan, then chill in the refridgerator until firm, at least 2 hours. With a sharp knife, cut into squares. Serve. Eat.