Ingredients:
2- 8 oz. packages cream cheese
1/2 cup coconut milk
2 eggs
1 cup canned pumpkin
1/2 cup maple sugar or coconut sugar
1/2 cup agave nectar
1 t. cinnamon
1/2 t. nutmeg
1/2 t. ginger

Topping
1 cup sour cream
1/2 cup brown sugar
1 t. vanilla

One gluten free graham cracker crust or gluten free gingersnap crust, prebaked for 10 minutes at 350 F.

Instructions:
Preheat oven to 350 F. Using electric mixer with paddle attachment, beat the cream cheese until softened. Add coconut milk and one egg at a time. A dd pumpkin, sugar, agave and spices. Beat until thoroughly blended. P our the mixture into the prepared crust and bake for 50 minutes.

While cheesecake is baking, blend together sour cream, brown sugar and vanilla. Remove cheesecake from oven and check for doneness, it should be firm. Spread sour cream mixture over the top and bake an additional 10 minutes. Cool cheesecake on wire wrack and then chill in refrigerator for at least 2 hours before slicing.