Pumpkin Cheesecake Squares

• 2 cups Ground Ginger Snap Cookies (I Used Midel Brand)
• 3 Tablespoons Melted Earth Balance Butter Substitute
• 15 ounces, weight Canned Pumpkin Puree
• 12 ounces, weight Non Dairy Cream Cheese (I Use Tofutti)
• 1/2 cups Maple Syrup (or Dark Agave)
• 1/2 cups Coconut Palm Sugar (or Sub Brown Sugar)
• 2 Tablespoons Organic Cornstarch
• 1/2 teaspoons Vanilla Extract
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Salt

1. Preheat your oven to 350u0b0F.
2. Break up ginger snaps in a food processor and grind until you have 2 cups. Mix the ground cookies with the melted Earth Balance until well blended.
3. Line an 8" square pan with parchment paper (or the bottom of a spring form pan if you want it round). Press the cookie mixture into the bottom of the pan. Set aside.
4. Wash and dry your food processor.
5. Put the remaining ingredients into the processor and blend until completely smooth. Pour the pumpkin mixture on top of the cookie crust.
6. Bake for 50 minutes or until the center looks done. Allow to cool for 30 minutes and then refrigerate for 3 hours before cutting.

ground ginger, melted earth balance butter substitute, weight non dairy cream cheese, maple syrup, coconut palm sugar, cornstarch, vanilla, ground cinnamon, ubc, ubc, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/pumpkin-cheesecake-squares/ (may not work)