This recipe makes 1 large pup-friendly cheesecake. Which is great for a Thanksgiving celebration!
- 2 cups of The Honest Kitchen Goat’s Milk N’ Cookies (Pumpkin Cinnamon is our suggestion!)
- 1/4 cup coconut oil
- 2 tbs hot water
- 1 tsp cinnamon
- 4 5.5 oz pumpkin pour over toppers
- 2 8 oz Light cream cheese (room temperature)
- 6 eggs
- 1/2 cup Honey
- 1/2 cup almond flour
- 1/2 cup organic peanut butter
- 2 tbs coconut oil optional for drizzle
- 2 tbs peanut butter optional for drizzle
- Preheat the oven to 325 and wrap the bottom of a springform pan with foil.
- Pulse Honest Kitchen cookies in a food processor until crumbled. Add in cinnamon and pulse once to mix.
- Add in ¼ cup coconut oil and hot water, pulse until combined/
- Press crust into the pan, and bake for 10 mins. Let cool.
- Add pour overs, cream cheese, eggs, and honey to a mixer. Blend at medium speed until combined. Change the speed to ‘low’ and sprinkle in almond flour.
- Remove half the batter, and add peanut butter. Stir in peanut butter until combined.
- Add batter to the crust, alternating between the white batter, and peanut butter batter.
- Cook for 60-70 minutes. Let cool overnight.
Alternatively, you could follow a simple cheesecake bite recipe to make smaller-sized portions.
- Heat your oven to 325 degrees F and line two muffin pans with cupcake liners.
- Mix crust as directed above, and then spoon about a tablespoon of the crust mixture into the bottom of each cupcake liner. Use a spoon or cup to tamp the mixture into the bottom of each cupcake liner.
- Place muffin pans in the oven and bake for 5 minutes. Remove and let cool.
- Mix the filling as directed above. Then, pour a few tablespoons of the filling onto the top of each graham cracker crust. (Pro tip: tap the muffin pans on the counter to release any excess air bubbles! Pop any air bubbles that are on the surface before cooking).
- Bake for 22 minutes. Remove from the oven and allow them to cool for 5-10 minutes before taking them out of the pan and placing them on a wire rack to cool.
- Once they’re reached room temperature, place them in the fridge for at least 2-4 hours before serving. Top with a peanut butter or coconut oil drizzle before giving it to your pup for an extra dose of flavor!