Fall season is here! That means bring out the pumpkin recipes! My special recipe is vegan and raw, PUMPKIN PIE CHEESECAKE. I made it for the first time last Thanksgiving for my family, (who is not vegan) and they went crazy over it. It is so delicious and creamy you would think it is a regular cheesecake. And it is surprisingly very easy to make, does take a little time but its worth it!
1/2 cups dates
1 cup walnuts
1 cup pecans
1 tsp cinnamon
1 tsp vanilla
A splash of coconut oil
1 1/2- 2 cups cashew
A can pumpkin puree or fresh pumpkin
1/2 maple syrup, agave, or dates ( i used maple syrup)
2 tsp pumpkin pie spice, or if you have spices separately, 1 tsp cinnamon, 1/2 nutmeg, 1/4 tsp ginger, 1/2 vanilla
Blend the crust ingredient in a food processor, dates, walnuts, and pecans first, then incorporating the rest until it all clumps together. Then press it down on a cake pan thats lined with parchment paper. Set it in the fridge while you make the filling.
You may have to do this part in batches depending on how big your food processor is. Take your soaked cashews and rinse them. Blend them all in a food processor until they became smooth. You can add water if it gets too dry, but remember it should stay of a paste consistency. Once the cashews are blended, add in the pumpkin, spices, and maple syrup. Can adjust the sweetness here and put less maple syrup if you desire. Process until its all smooth and creamy.
Now pour the filling evenly on the crust. Stick in the freezer for a couple hours so it can firm. I find its more effective to chill overnight, so i usually prepare this the night before serving.
When ready, you can top with whipped cream, coconut, nuts, or anything else you desire! Eat and enjoy guilt free! ~ Namaste.