Preheat the oven to 160℃ and line a small baking tin with parchment paper
To prepare the base, add the cracker crumbs and sugar to a large bowl and stir to combine
Add the coconut oil and stir to combine
Transfer to the prepared baking tray, firmly press down to compact the base and bake for 15 minutes
To prepare the pumpkin cheesecake layer, add the cream cheese to a large bowl and beat, add the salt and slowly begin adding in the sugar and continue to beat
Add the first egg and beat, add the second egg and continue to beat
Add the pumpkin and pumpkin spice blend, beat to combine until slightly thickened
Spread the pumpkin cheese mixture over the base and place back in the oven for 45 minutes
Remove and allow to cool, it sets even better if you place it in the fridge for an hour
Slice into squares and enjoy!