• Preheat oven to 350*

Crust

• Spray a springform pan with oil of choice, (I use coconut oil spray). In microwave safe dish melt butter in microwave in 30 second increments until just melted, not hot.
• In separate small to medium bowl mix together dry ingredients for the crust. Pour butter over dry ingredients and mix together to form a dough. Press dough into bottom and up the sides of the springform pan until evenly distributed. With a fork poke dough in bottom of pan.
• Place in oven for 10-12 minutes. Take out of oven and let cool completely….I even put mine in the fridge to speed that part up. Reduce oven temperature to 300*

Filling

• In medium to large bowl place softened cream cheese and pumpkin puree. Using a hand mixer start to blend the cream cheese and pumpkin to a smooth texture. Add in all of the other ingredients one at a time until fully blended and creamy.
• Pour cream cheese filling into cooled crust. Smooth out top of filling with back of rubber spatula. Place in center of 300* oven for 25-30 minutes or until center is set. (My oven was 25 minutes).
• Turn oven off and leave in oven with oven door cracked open for another 30 minutes.
• After you take the cheesecake out of the oven let cool on the counter for about an hour. Then place the cheesecake in the fridge for at least a few hours before you slice and serve.
• Serve with a dollop of fresh whipped cream.