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Pumpkin Cheesecake Bars
Ingredients
- Gluten free cinnamon-ginger shortbread
- 140 g unsalted butter softened
- 125 g light brown soft sugar
- 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
- 240 g gluten free flour
- 65 g almond flour
- 2 tsp ginger ground
- 1 tsp cinnamon ground
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- Base cheesecake filling
- 300 g cream cheese room temperature
- 150 g caster sugar
- 2 tbsp cornstarch
- 1 tsp vanilla bean paste or 2 tsp vanilla extract
- 3 eggs room temperature
- Vanilla cheesecake filling
- 250 g Greek-style yoghurt room temperature
- Pumpkin cheesecake filling
- 240 g canned pumpkin puree
- 25 g light brown soft sugar
- 1 tbsp cornstarch
- 1 egg yolk room temperature
- 1 tsp cinnamon ground
- 1 tsp ginger ground
- 1/2 tsp nutmeg ground
- 1/4 tsp cloves ground
- 1/4 tsp allspice ground
Directions
- Preheat the oven to 180°C and line a 23 cm square baking pan with parchment paper.
- Mix the softened butter, brown sugar and vanilla until combined. Do not cream or aerate.
- In a separate bowl, mix the gluten-free flour, almond flour, ginger, cinnamon, xanthan gum and salt.
- Add the dry ingredients to the butter mixture. Mix, then knead briefly until you have a smooth dough.
- Press ⅔ of the dough (about 380 g) evenly into the pan. Reserve the remaining ⅓.
- Bake for 20 minutes at 180°C, until evenly golden. Let cool until warm. Keep the oven at 180°C.
- Mix the cream cheese, sugar, cornstarch and vanilla until smooth, without incorporating too much air.
- Add the eggs one at a time, mixing well after each addition.
- Transfer about ⅓ of the cheesecake mixture to a separate bowl for the pumpkin filling. Keep the remaining ⅔ in the first bowl for the vanilla filling.
- Mix 175 g Greek yoghurt into the larger vanilla portion until smooth.
- Mix 75 g Greek yoghurt, pumpkin purée, brown sugar, cornstarch, egg yolk and spices into the smaller pumpkin portion until smooth.
- Spoon alternating dollops of vanilla and pumpkin filling over the shortbread base until both mixtures are used up.
- Swirl the fillings together with a knife or skewer, reaching all the way down to the crust.
- Crumble the remaining shortbread dough evenly over the top, leaving some cheesecake visible.
- Bake for 40–45 minutes at 180°C, until the crumble is golden and the filling only slightly wobbles in the centre.
- Cool completely in the pan, then refrigerate for at least 2 hours, preferably overnight.
- Remove from the pan, slice and serve.
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