Pumpkin Cheescake

This easy pumpkin cheesecake has a light and creamy filling with all your favorite fall spices, topped with Kevala Organic Coconut Butter, making it the perfect fall recipe!
  • 2 (8 oz) packages cream cheese, softened
  • ½ cup white sugar
  • ½ tsp vanilla extract
  • 2 eggs
  • ½ cup pumpkin puree
  • ½ tsp ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • Kevala Organic Coconut Butter for topping
  • 1 and 1/2 cups graham cracker crumbs
  • 5 Tbsp Kevala Ghee Clarified Butter, melted
  1. To make the crust mix the graham cracker crumbs and ghee together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy.
  2. Preheat oven to 325 degrees F.
  3. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  4. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  5. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then add Kevala Organic Coconut Butter as topping before serving.