Maude's Pumpkin Cheesecake

Allie Christoff -

This recipe makes 1 large pup-friendly cheesecake. Which is great for a Thanksgiving celebration!

Ingredients

  • 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

Instructions

  1. Preheat the oven to 325 and wrap the bottom of a springform pan with foil.
  2. Pulse Honest Kitchen cookies in a food processor until crumbled. Add in cinnamon and pulse once to mix.
  3. Add in ¼ cup coconut oil and hot water, pulse until combined/
  4. Press crust into the pan, and bake for 10 mins. Let cool.
  5. 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.
  6. Remove half the batter, and add peanut butter. Stir in peanut butter until combined.
  7. Add batter to the crust, alternating between the white batter, and peanut butter batter.
  8. Cook for 60-70 minutes. Let cool overnight.
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Alternatively, you could follow a simple cheesecake bite recipe to make smaller-sized portions.

  1. Heat your oven to 325 degrees F and line two muffin pans with cupcake liners.
  2. 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.
  3. Place muffin pans in the oven and bake for 5 minutes. Remove and let cool.
  4. 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).
  5. 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.
  6. 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!