Serves a Party of 8
Happy December! I am here and kicking off this month with a new tasty and seasonal cheesecake recipe for you to prepare for your loved ones through the holidays. Heck, maybe you can just make it for yourself and crush the whole dang thing – whatever you choose to do, I can assure you that this cheesecake will be a hit.
Using Kite Hill cream cheese as the base, I blended it up with a can of pumpkin puree`, So Delicious coconut whip, maple syrup, and a few dashes of cinnamon and nutmeg. After freezing the cheesecake for a few hours and letting it defrost in the refrigerator, it becomes easy to slice and serve up for any occasion. You could even get a little crazy and toss some ice cream on top! Regardless, I hope this recipe finds you well and you enjoy it as much as I do.
Ingredients:
- 16 Oz of Kite Hill Plain Cream Cheese (2 containers)
- 18 Oz of So Delicious Coco Whip (2 containers)
- 1 Can of Pumpkin Puree`
- 1/3 Cup of Maple Syrup
- 1 Teaspoon of Cinnamon
- 1 Teaspoon of Nutmeg
- Gluten Free Pie Crust
In a high speed blender or food processor, pulse together the cream cheese, coconut whip, pumpkin puree`, maple syrup, cinnamon, and nutmeg until your mixture is thick and creamy.
Pour the mixture into the crust and freeze for at least a few hours or even overnight.
Defrost the cheesecake for a few hours in the refrigerator and there you have it – a delicious pumpkin masterpiece ready to slice up and serve.
Plant Sugar Kitchen 