One of our favorites on the NuNature Team here at HQ! This Pumpkin Cheesecake is sweetened with NuNature Date Syrup, the Gingersnap Pie Crust is from scratch and sweetened with NuNature Date Syrup as well!
Pumpkin Cheesecake + Gingersnap Pie Crust Recipe:
Part 1: Gingersnap Pie Crust
1.5 Cup Gingersnap Cookies, Crumbled
3 Tbsp NuNature Date Syrup
1/2 Tsp Ground Ginger
6 Tbsp Butter, Melted
Preheat your oven 
Part 2: Pumpkin Cheesecake Filling
3 (8 oz) Bars of cream cheese, softened
1 Cup NuNature date spread
1 Cup Pumpkin puree
1/4 Cup of sour cream
1 Tsp Pure vanilla extract
3 Large Eggs
1 Tbsp All purpose flour
1 1/2 tsp Pumpkin Spice (plus more for garnish)
Mix following the directions below and add to your pie crust you made above for a wonderful treat any time of day or year!
