Pumpkin Cheesecake

Ingredients:

For the Crust:

• 1 cup ground Sea Salt and Cracked Black Pepper pork rinds (about 2.5 oz)

• 4 tablespoons Butter, melted

• 2 tablespoons Maple syrup

• 2 tsp Pumpkin pie spice

For the Filling:

• 8 oz Cream cheese, softened

• 1 cup Canned pumpkin puree

• 1 teaspoon Pure vanilla extract

• 1/4 cup Packed brown sugar 

• 2 teaspoons Pumpkin pie spice

• 1 cup Whipped cream, cold

• 2 tablespoons Powdered sugar

Directions:

1. Preheat the oven to 350°F.

2. Crush pork rinds finely in a food processor until they resemble breadcrumbs.

3. Mix the pork rinds, melted butter, pumpkin pie spice, and sweetener in a bowl until fully combined.

4. Press the mixture into the bottom of a 9-inch pie pan or springform pan, forming an even crust layer.

5. Bake for 5 minutes, or until the edges are golden brown. Allow the crust to cool completely before adding the filling.

6. In a large bowl, beat the softened cream cheese and pumpkin puree until smooth and creamy.

7. Add the brown sugar and powdered sugar. Beat again until fully combined

8. Gently fold the whipped cream into the pumpkin mixture until fully combined and smooth.

9. Once the pork rind crust has cooled, pour the pumpkin cheesecake filling over it and spread evenly.

10. Refrigerate the cheesecake for at least 6 hours (or overnight) to set.

11. Once set, slice and serve! You can top it with whipped cream or a sprinkle of cinnamon.