Oh my god. HOW AMAZING IS THIS CHEESECAKE?! This Pumpkin Pie Cheesecake is seriously the most delicious dessert I’ve made so far, and I’m so excited to share it with you! This is the perfect dessert to take for Thanksgiving dinner. The best part? It is so yummy that no one will miss the dairy, eggs, or gluten from it!
1 cup packed medjool dates, Pitted (about 20 dates)
1 1/2 cups raw pecans
1 pinch sea salt
3 cups raw cashews (soaked in water overnight, or hot water for atleast 2 hours)
2 lemon, juiced (about 4 Tbsp)
2/3 cup light or full-fat coconut milk
6 Tbsp coconut oil, melted
1 cup maple syrup, or coconut nectar
2/3 cup pumpkin puree
1 pinch sea salt
2 tsp pumpkin pie spice
1 tsp vanilla extract
1 tsp ground cinnamon
Coconut Whipped Cream
Add the dates to your food processor and blend until it forms a ball(as pictured below). Remove from the food processor, and set aside.
Next, Add pecans and a pinch of salt to blender and process into a meal(as pictured above), and then add the dates back into the food processor and blend until it’s thoroughly combined. It should stick together when you squeeze a bit between your fingers. If too sticky, add more pecans. If too crumbly, add a few more dates.
Line your springform pan with parchment paper or aluminum foil.
Spread your pecan & date crust evenly across the bottom of your pan and press down with your fingers to evenly distribute the mixture, allowing some crust to come up the sides of the pan. Set the crust in the freezer.
Once the cashews are soaked and drained, add them to your blender with remaining filling ingredients and puree until very smooth(about 2-3 minutes). If your blender isnt blending the mixture easily, add a bit more coconut milk.
This next step is optional, you can either follow the next steps for the pecan middle layer, or you can just pour all of your cheesecake filling on top of your crust and set it in the freezer for about 6 hours.
For pecan layer filling:
Top your crust with about half of your cheesecake filling. Tap a few times to release any air bubbles, then cover loosely with plastic wrap and freeze until firm(about 4 hours). Layer pecans on top of your first layer of cheesecake, then add the remaining half of your filling, and set back into the freezer for another 4 hours.
Serve with coconut whipped cream and chopped pecans.
You can store leftovers in the freezer for about 7-10 days, though the cheesecake is best when enjoyed within the first 3-4 days. Let thaw at room temperature 15-20 minutes before serving for the best texture.
Happy Holidays, Sunshine!