For The Crust:
- 1 cup graham crackers, crashed
- 4 tbsp carob powder
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- FOR THE FILLING:
- 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
Method:-
- 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.
