How to make it

  • Preheat oven to 325°F. Combine almond flour, 1/2 c semi-sweetened chocolate chip and butter; press firmly on bottom of 9-inch spring form pan.
  • With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well.
  • Pour over crust in prepared spring form pan. Bake 1 1/4 hour or until center appears nearly set when shaken. Cool 1 hour.
  • While is cooling, in a small pan add 1/2 c. of semi-sweetened chocolate chip and 1/4 c. maple syrup stir to combine on low heat until melted. Cool for 5 min. spoon over cheesecake. Garnish with peanut butter reese chip or cup (crushed) or whole if desired. Add ginger snap cookie (crushed) if desire....Cover and chill at least 4 hours or over night....enjoy!!!!

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