Carob/Chocolate Pumpkin Cheesecake Bars

•1 cup graham crackers, crashed

•4 tbsp carob powder

•2 tablespoons sugar

•4 tablespoons unsalted butter, melted 2

•2 8 oz bar cream cheese

•1 cup sugar

•1 cup pumpkin puree

•3 tbsp all-purpose flour

•½ tsp nutmeg

•½ tsp cinnamon

•1/2 teaspoon salt

•4 oz carob chips

•4.5 tsp egg replacer, mixed with 6 tbsp warm water

Preheat oven to 350 F. Line bottom and sides of an 8-inch square baking pan with parchment

paper or aluminum foil, leaving an overhang on all sides.

Crash the crackers (either with a rolling pin or a food processer). In a bowl, mix melted butter,

sugar, crumbles, and carob powder. Transfer crumb mixture to prepared pan, and press gently

into bottom. Bake for 12 minutes. Set aside to cool.

Beat cream cheese with a mixer until smooth. Add sugar, pumpkin puree, egg replacer mixture,

flour, spices, and salt, mix well.

Place carob chips in a microwave-safe bowl; microwave in 30-second increments, stirring

between each, until melted. Add 1 cup pumpkin mixture; stir to combine.

Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto

pumpkin mixture; swirl. Bake until cheesecake is set for about 40 to 50 minutes.

Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Cut into 16 pieces.

16