Name: PUMPKIN CHEESECAKE
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 10
Ingredients: Hapi Snacks Wafer Cone Snack, Chocolate Flavor; O Organics Sugar, Organic, Powdered; Horizon Organic Heavy Whipping Cream (16 oz); Land O Lakes Butter, with Olive Oil & Sea Salt; Nabisco Grahams Original Graham Crackers; Gold Medal All Purpose Flour with Resealable Bag; O Organics Pumpkin Pie Spice, Organic; Open Nature Eggs Brown Free Range Large; Cake Mate Sugar, Blue; Signature Select Vanilla Extract Pure; SIGNATURE SELECTS Pumpkin, 100% Pure; Greek Gods Yogurt, Greek Style, Traditional Plain; O Organics Cream Cheese Spread Tub

Preheat oven to 350F. Spray and line an 8” baking dish or springform pan with parchment paper; set aside.
In a medium bowl, combine the ingredients for the crust. Stir well and then press the mixture into the bottom of the pan. Bake for 8-10 minutes, then cool before adding the cheesecake filling. Reduce the oven temperature to 325F.
In a large bowl, beat the cream cheese until smooth. Add in the sugar, greek yogurt, and vanilla, beat. Add in the eggs, one at a time, beating after each addition.
Fold in the flour and pumpkin pie spice.
Pour the filling onto the crust, and place the pan in the bottom of a baking sheet filled with 1” of hot water. Transfer to the oven and bake at 325F for 45-55 minutes, or until the middle has just set.
Remove and cool on a wire cooling rack for 1 hour+ before covering and transferring to the fridge and chilling for 8 hours.
Once ready to serve, make the homemade whipped cream.
Add all the ingredients to a chilled mixing bowl, and beat for ~5 minutes, until stiff peaks form.
Top the cheesecake with the homemade whipped cream, chocolate shavings, and the dark chocolate waffle cones.
Slice and enjoy!

PUMPKIN CHEESECAKE

Serves 10

35 mins prep

45 mins cook

80 mins total

What you need

How to make

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