Peanut Butter Reese Pumpkin Cheesecake
From watson2167 10 years ago
- 1 hr 15 min. to make
- Serves 8
try to avoid extra carbohydrates , try it with almond meal flour as a crust..
Ingredients
- 1 1/4 c almond flour shopping list
- 1c. of semisweet chocolate chip ( 1/2 c for crust ), (1/2 c for topping) shopping list
- 1/4 c. of melted butter shopping list
- 3 (8oz) package cheese cake softened shopping list
- 1 (15oz) can pumpkin shopping list
- 3 eggs shopping list
- 1/4 c. maple syrup shopping list
- 1 can 14oz sweetened condensed milk shopping list
- 1 1/2 tsp. ground cinnamon shopping list
- 1 tsp. ground nutmeg shopping list
- 1/2 tsp. salt shopping list
- 1/4 c sweetened peanut butter reese chips or cup for topping shopping list
- 4 ginger snap cooking crushed for topping shopping list
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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