Pumpkin Cheesecake

Ingredients:

For the Crust:

• 1 cup Sea Salt & Cracked Black Pepper pork rinds, ground

• 4 Tbsp. Butter, melted

• 2 Tbsp. Maple syrup

• 2 tsp. Pumpkin pie spice

For the Filling:

• 8 oz. Cream cheese, softened

• 1 cup Pumpkin puree, canned

• 1 tsp. Vanilla extract, pure

• 1/4 cup Brown sugar, packed

• 2 tsp. Pumpkin pie spice

• 1 cup Whipped cream, cold

• 2 Tbsp. Powdered sugar

Directions:

1. Preheat oven to 350°F.

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

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

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

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

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

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

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

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

10. Refrigerate cheesecake for at least 6 hours – or overnight – to set.

11. Slice and serve. Optional: top with whipped cream or a sprinkle of cinnamon.