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