Pumpkin-Coconut Cheesecake with Dulce de Leche Glaze
This sumptuous pumpkin-coconut cheesecake with a graham cracker crust and a caramelly topping is adapted from a recipe that chef Leticia Moreinos Schwartz, author of the cookbook Latin Superfoods, developed for her family's Thanksgiving dinner. The combination of coconut and pumpkin is a flavor profile that nods to Moreinos Schwartz's childhood in Brazil. We've cut down on the sugar and the calories in a traditional cheesecake for this version of the treat but left all of the flavor and silky texture of the original.
Tip: Dulce de leche is a traditional South American caramelized milk sauce. Look for it in cans or jars in the grocery store baking aisle near the condensed milk, with Hispanic ingredients or in specialty stores or online.
To make ahead: Refrigerate for up to 3 days.
Equipment: 9-inch springform pan; heavy-duty foil
3 fat, 1 other carbohydrate, 1 starch, 1/2 medium-fat protein