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!