• Heat oven to 350°F. Line an 8x8-inch baking pan with aluminum foil, leaving an overhang over the sides of the pan. Lightly grease the tinfoil with cooking spray.

Make The Crust:

• In a large bowl, use an electric hand mixer to beat the maple syrup, molasses, and coconut oil together until creamy and well combined. Stir in the coconut flour, ginger powder, and salt until it forms a dough.
• Press the dough evenly into the bottom of the pan. Bake until lightly golden brown, about 7-8 minutes.
• If the crust has risen and cracked a little bit when it comes out of the oven, use the pack of a large spoon to pack it down so it’s flat and crack-free.
• Let the crust cool for 30 minutes before starting the cheesecake layer.
• Reduce the oven temperature to 325°F.

Make the Cheesecake Filling:

• In a large bowl, use an electric hand mixer to beat the softened cream cheese and coconut sugar until fluffy and combined.
• Add the canned pumpkin and beat just until combined. Finally, add in the egg and pumpkin pie spice and beat just until mixed, scraping down the sides as needed. Make sure you beat just until everything is smooth and creamy, as overbeating cheesecake causes it to crack while baking.

Assemble And Bake The Cheesecake:

• Pour the cheesecake filling onto the cooled crust. Use a spatula to spread it out evenly.
• Bake until the sides just begin to rise and the center feels set, but is still a little jiggly, about 30 minutes.
  
• Turn off the oven, but leave the cheesecake inside. Crack the oven door a little bit and let the cheesecake sit in the oven for 30 minutes.
• Remove cheesecake from the oven and set it on a cooling rack. Once the cheesecake has cooled to room temp, cover and refrigerate it for 4 hours to overnight.
• Once chilled, slice into squares. Serve cold.