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Pumpkin Cheesecake
Pumpkin Cheesecake
Happy National Pumpkin Cheesecake Day!! In case you haven’t realized it yet fall is my favorite season! When the fall season arrives, so does the pumpkin flavor and who can resist that delicious sweet taste?! Two years ago, I decided to experiment and make a pumpkin cheesecake for Thanksgiving. It turned out so tasty, and everyone in my family loved it. My father-in-law enjoyed it so much that he let me know that I would be making it every year for the holidays! I was so impressed with the outcome because it was my first time making it. I knew the basic ingredients for this dessert, pumpkin, cream cheese, eggs but I put my own twist on it to enhance the flavor.
Ingredients:
8” baking pan
For the crust
1 cup graham cracker crumbs
½ teaspoon cinnamon
4 tablespoons Kelapo Extra Virgin Coconut Oil
1 tablespoon firmly packed brown sugar
For the filling
8oz cream cheese
2/3 cup of brown sugar
15oz canned pumpkin
1 teaspoon vanilla
1 tablespoon cinnamon
1 1/2 tablespoon pumpkin pie spice
1 tablespoon allspice
2 eggs
¼ teaspoon salt
Directions:
When you wake up in the morning you can enjoy your pumpkin cheesecake with a delicious cup of hot coffee! This is one of my favorite desserts to make and it is enjoyable any time of the year! What are some of your favorite baking dishes this season?
-Lani
Tags: baking with coconut oil, cheesecake recipes, coconut oil baking, coconut oil cheesecake, holiday, holiday recipes, how to use coconut oil, pumpkin, pumpkin cheesecake, pumpkin recipes, sweet