Candied Bacon Pumpkin Cheesecake
Candied Bacon Pumpkin Cheesecake
Throw Out Your Pumpkin Pie Recipe!
Ingredients:
-
1 Cup GODSHALL’S Smoky CRUMBLZ (Candied)
- 1 Tablespoon Butter
- 1 Teaspoon Cinnamon
-
1/4 lb Ginger Snaps (Crushed)
-
1/2 Stick Butter
- 16 oz. Cream Cheese (Softened)
- 1/4 Cup Truvia or Equivalent Non Sugar Sweetener
- 1/2 Cup Canned Pumpkin
- 1/2 Teaspoon Vanilla
- 1/2 Teaspoon Cinnamon (Ground)
- Dash Cloves (Ground)
- Dash Nutmeg (Ground)
- 2 Eggs
- 1 Cup Whipped Topping (Optional)
Instructions:
- Candied Bacon;
- Melt one tablespoon of butter, then add the bacon.
- Add one heaping teaspoon of brown sugar and 1 teaspoon of cinnamon.
- Stir until bacon glistens and remove to cool. Break up the clumps.
- Crust:
- Crush Gingersnaps and mix with butter.
- Form the crust into a pie pan.
- Heat oven to 350 Degrees F.
- Beat cream cheese, truvia, pumpkin, vanilla and spices in large bowl with mixer until well blended.
- Blend in the beaten eggs.
- Pour into gingersnap crust.
- Bake approx. 40 min. or until center is almost set.
- Refrigerate approx. 3 hours.
- Garnish with Whipped Topping and Candied Bacon CRUMBLZ
- ENOJY!