“Graham Cracker” Crust
4 tablespoons melted butter (*for dairy free see note below)
2 tablespoons honey
1 1/2 cups almond flour, firmly packed
1/2 teaspoon sea salt
1 teaspoon cinnamon
Cheesecake Filling
2 (8 ounce) packages cream cheese
1 cup sugar
Pumpkin Filling
2 eggs
15 ounces pumpkin pie mix
1 teaspoon pumpkin pie spice
2 1/2 ounces evaporated milk
In another mixing bowl, beat cream cheese and sugar. Spread over crust.
In another mixing bowl, beat 2 eggs. Add pie mix, pumpkin pie spice, and milk; pour over crust.
Combine sugar, flour, cinnamon, and reserved crumb mixture; sprinkle over pumpkin layer.
Bake 350° 45 minute or until golden brown.
Cool for 1 hour.
Refrigerate 2 hours or until chilled before cutting.
