Diva Dog Pumpkin Cheesecake Recipe
Crust – mix the following ingredients together into a thick, sticky dough which should have the same consistency as cookie dough:
– 2/3 cup quick oats
– 1 teaspoon molasses (I use blackstrap molasses)
– 2 teaspoons peanut butter
– 1/8 to 1/4 cup water
Scoop a teaspoon full of the crust mixture into the sections of a mini muffin pan. then use the spoon to shape the crust to the muffin pan by smushing it along the sides and the bottom.
Filling – mix the following ingredients together until the cream cheese is fully integrated into the pumpkin:
– 1/3 cup of cream cheese
– 2/3 cup of canned pumpkin puree (NOT pumpkin pie mix)
– 1/2 teaspoon vanilla
– a dash of ground ginger
– two slices of cooked bacon for garnish.
Spoon a tablespoon of the mixture into each crust. Garnish with pieces of bacon and bake at 350 degrees for 45-50 mins.
Makes 12 mini cakes if you use a mini muffin pan. However, feel free to make one big cake using a small baking dish. This may take longer to cook so be sure to test the center with a fork. Optional: put a drop of honey on the top of each cake. Please store in the refrigerator.
Thanks to Dog Pack Snacks for inviting me to share their recipe with YOU!
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