GlutenFree Pumpkin Cheesecake Bars Baked

Instructions:

1. Preheat oven to 325°F (160°C) and line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, combine gluten-free gingersnap crumbs, almond flour, and salt.
3. Pour in melted butter and stir until the mixture resembles wet sand.
4. Press the mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup.
5. Bake the crust for 10 minutes, then remove and let cool slightly.
6. In a large bowl, beat softened cream cheese and granulated sugar together until smooth and fluffy (about 2-3 minutes).
7. Stir in the pumpkin puree and vanilla extract until the color is uniform.
8. Add eggs one at a time, mixing on low speed until just combined.
9. Sift in cornstarch, ground cinnamon, ground ginger, and ground cloves; mix until smooth.
10. Pour the filling over the baked crust and smooth the top with a spatula.
11. Bake for 40 minutes or until the edges are set but the center still has a slight wobble.
12. Allow the bars to cool to room temperature, then refrigerate for 4 hours before slicing into 16 bars.