A delicious layered pumpkin cheesecake with easy Pumpkin Paleo crust!
2 packages cream cheese (8oz each)
1/2 c. white sugar
1 tsp vanilla
1/2 c. pumpkin puree
2-3 tsp pumpkin spice
9 oz (1-1/2 bags) Pumpkin Paleo Granola
2 tbsp melted butter
Preheat oven to 325 F. Place Pumpkin Paleo Granola in food processor and blend until fine crumbles. Add 2 tbsp melted butter and mix thoroughly. Press crust into 8 inch pie pan.
Blend cream cheese, white sugar and vanilla until smooth. Add eggs one at a time and blend. Remove 1 cup cream cheese mixture and place in crust. Add pumpkin puree and pumpkin spice to remaining cream cheese mixture. Spread pumpkin mixture evenly over cream cheese layer.
Bake at 325 F for 45-50 minutes.
*Our crust came out slightly dark! For best results place foil around edges of pan prior to baking.
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