Author: Oven Love
Prep time: 10 hours
Cook time: 1 hour
Total time: 11 hours
adapted from Handle the Heat makes about 36 squares
- 1 cup graham cracker crumbs (regular, gluten-free or grain-free as needed)
- 1 stick butter, melted and cooled
- 8 oz cream cheese, at room temperature
- 5 oz mascarpone cheese, at room temperature (substitute more cream cheese here if you prefer)
- 1/2 cup granulated sugar (I used coconut sugar, you could use date sugar as well)
- 1/2 cup plain yogurt or sour cream
- 1/2 cup pumpkin puree
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 16 ounces chocolate for melting (refined-sugar free, if necessary)
- 4 tablespoons coconut oil
- more crushed graham crackers, for topping
- Preheat the oven to 350 degrees. Line an 8x8 square baking dish with foil and grease with butter or non-stick spray.
- To make the crust: Combine graham cracker crumbs and butter in a small dish. Press mixture evenly into your pan and bake 8-12 minutes, or until light golden and fragrant.
- Reduce oven heat to 325 degrees.
- To make the filling: Beat cream cheese, mascarpone (if using) and sugar with an electric mixer until smooth, 2-3 minutes. Add in yogurt/sour cream, pumpkin, eggs, vanilla, cinnamon and nutmeg and beat until just combined. Pour mixture over the crust and bake 35-40 minutes or until the cheesecake is slightly puffed and the center is set. Cool to room temperature on a wire rack.
- Refrigerate until chilled (about 2 hours) then place in the freezer, 8 hours or overnight.
- To coat: Once the cheesecake is frozen, lift it out of the pan and gently peel away the foil. Using a sharp knife, cut the cheesecake into 36 squares. Place in the freezer until you're ready to dip them.
- Melt the chocolate and coconut oil in the microwave or double-boiler until smooth. Place parchment paper on a baking sheet. Dip the squares, one at a time, in the chocolate. Let the excess drip off and place on the prepared sheet. Top with graham cracker crumbs, if using. Then refrigerate or freeze until the chocolate is set.
- Trim excess chocolate, if necessary, and serve cold. Store in the refrigerator or freezer in an airtight container.
Recipe by Oven Love at https://www.ovenloveblog.com/pumpkin-cheesecake-bites-no-refined-sugar-grain-free-and-gluten-free-options/
3.1.09