October 21st is National Pumpkin Cheesecake Day, make sure you partake in this delicious dessert!

Here is the recipe I’ve been using for the past 4 years, that I love!

Ingredients

Pumpkin Cheesecake Crust

• 2 Cups Quick Oats
• 1/2 Cup Melted Butter
• 1/4 Cup Honey
• 1/2 Tsp Cinnamon
• 1/4 Tsp Nutmeg
• Dash of Salt
• Cooking Spray

Pumpkin Cheesecake Filling

• 2 8oz Cream Cheese
• 2/3 Cup Coconut Sugar
• 1 Box (16oz) Pumpkin
• 1 Ripe Banana
• 1/2 Cup Applesauce
• 1/2 Tsp Cinnamon
• 1/2 Tsp Nutmeg
• 1/2 Tsp Ginger
• 1/2 Tsp Salt

Tools

• Mixer
• Rubber Spatula
• Food Processor
• Spring Foil Pan
• Measuring Cup
• Measuring spoons
• Large bowl
• Whisk
• Oven

Recipe

1. Pre-heat oven to 350 degrees
2. Combine melted butter, oats, honey, cinnamon, nutmeg, and salt in the food processor until smooth
3. Spray the spring foil pan with cooking spray
4. Pour contents into the spring foil pan, flatten with your hands
5. Set the spring foil pan with the crust to the side
6. In the large bowl combine coconut sugar, cinnamon, nutmeg, ginger, and salt
7. Mix contents of the large bowl with the whisk, until evenly mixed, set to the side
8. In the mixing bowl combine cream cheese, pumpkin, banana, applesauce until smooth
9. Slowly mix in the contents from the large bowl
10. • Would recommend using a mixing shield
11. Blend contents until smooth
12. Using the rubber spatula scrap contents overtop of the pie crust
13. Cook for 25-30 minutes
14. Cool pie and serve with whip cream!