This pumpkin spice cheesecake has been lightened up with Greek yogurt and has a tasty graham cracker crust. Try this recipe out this fall for a delicious Thanksgiving dessert!
Preheat the oven to 350˚F (175˚C). Grease a 9-inch pie plate or cake pan.
In a large bowl, combine the graham cracker crumbs, oats, maple syrup, and yogurt. Mix well. Press the mixture evenly into the bottom of the prepared pan.
Bake for 5 to 10 minutes or until golden. Let cool.
Mix the gelatine and water together in a small bowl and let soften.
Add the softened cream cheese, yogurt, pumpkin puree, spices, salt, and vanilla together and mix well until smooth.
Heat the gelatine in the microwave for 20 seconds or in a small pot on the stove until it is dissolved. Mix the dissolved gelatine into the pumpkin mixture and add to the cooled pie crust. Place in the fridge for 4 hours or overnight until the mixture has set.
To make the coconut cream topping, refrigerate a can of coconut milk overnight, and scoop off the thickened cream on top. Whip this in a bowl. It should resemble a runny whipped cream.
Decorate the cheesecake with chopped nuts and drizzle with the coconut cream. Cut pie into 12 equal slices.
