Pumpkin Pie Cheesecake
Our recipe is easy to follow and quick to make, but it does require a long baking and cooling time. Since you don’t need more stress during the holidays, make this dessert a day ahead. Then at least there will be one less thing to worry about while you’re juggling pounds of mashed potatoes, green bean casseroles, and homemade rolls.
- 2 cups graham cracker crumbs
- 2 tablespoons Coco Treasure Organic Coconut Oil melted
- 2 tablespoons Coco Treasure Organic Coconut Sugar
Preheat oven to 350 degrees F.
Mix all ingredients for the crust in a medium-sized bowl. Press the mixture evenly into the bottom of a 9-inch spring-form pan. Set aside
Beat cream cheese, coco sugar and coconut syrup in a large bowl with an electric mixer on medium speed until the mixture becomes fluffy.
Add eggs, one at a time. Beat on low speed just enough to incorporate each egg before adding another.
Add remaining ingredients. Beat on low to mix well.
Pumpkin pie cheesecake:
Bake approximately 50 minutes or until the center is almost set. A pick placed into the center will still have a small amount of batter on it. Turn the oven off and let the cheesecake set in the oven for another 60 minutes.
Remove from oven, and run a small knife around the rim of the springform pan in order to loosen the cheesecake from the sides.
Continue cooling on a wire rack until the pan is cool to the touch.
Remove the outer ring of the pan. Cover the cheesecake with plastic wrap and refrigerate for 4 to 24 hours before serving.