Pumpkin Cheesecake

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Last pumpkin recipe of the week! I know, it’s not dairy-free, but it’s fun and it’s so,so tasty. What can I say, cheesecake is kind of amazing. More and better than your average pumpkin pie. Hmm….just thinking of this makes me sigh in taste-bud delight.

Again I’ve used my fancy little pumpkin-shaped pan. And I put a fancy little pepita brittle on the top. Cute and delicious.

Mini Pumpkin Cheesecakes

  • 1 cup pumpkin puree
  • 1 1/2 tsp pumpkin pie spice
  • 12 oz cream cheese
  • 2 eggs
  • 1/2  cup honey

Crust

  • 1/2 tsp vanilla
  • 1 cup finely chopped nuts
  • 2 tbsp melted ghee
  • 2 tbsp honey

How to make it:

Preheat oven to 325. Lightly spray each cup (or pan). Mix together in a small bowl the crust ingredients. Divide the mixture evenly among the cups. Press the mixture down and bake until the crusts are set (8-10 minutes). In a bowl combine: pumpkin, cinnamon, and pumpkin pie spice. Set aside. Using an electric mixer, beat together cream cheese and honey. Mix until smooth. Add the pumpkin mixture and beat at a low speed until completely blended. Divide the batter evenly among the cups. Bake 18-20 minutes, until the filling is set. Remove from oven. When the pan is cool, transfer to the frig. Try to hang in there for 2 to 3 hours to allow the cheesecake to set up.

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