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| All ingredients are available at D&W Fresh Market |
Since my Pumpkin Cheesecake recipe has been one of my all-time most popular blog posts, I thought I’d make it a WOTV 4 Women Daily Buzz segment too! It’s ALWAYS a crowd pleaser. To view the 30 second clip, click play on the video below.
Pumpkin Cheesecake
(v/gf/r)
Crust:
Makes crust for one 9 inch Cheesecake
1 t Coconut oil or Flax oil
1 C Almonds
1 C Walnuts or Pecans
1 t Vanilla
1/2 C Agave
1 t Cinnamon
Preparation:
Using a pastry brush, coat bottom and sides of a pie dish with coconut/flax oil and set aside.
Place remaining ingredients in food processor fitted with the chopping blade.
Pulse until the mixture resembles small crumbles, do not let the mixture form into a ball.
Press firmly into the bottom of the pie dish, using water to keep fingers moist
while pressing (this decreases the stickiness factor!).
Place in the freezer while making filling.
Pumpkin Filling:
Makes filling for one 9 inch cheesecake
2 C Cashews, soaked & sprouted
1 C Coconut meat from a young Thai coconut
2 C Carrots, cut into chunks
1” Ginger root
3/4 C Almond milk
3/4 C Agave
2 t Vanilla
1/4 t Sea Salt
3 T Lecithin
1/3 C Coconut oil
1/2 t Cinnamon, organic *plus more for garnish
1/4 t Each: Allspice, Cloves & Nutmeg *plus more for garnish
Preparation:
Place cashews in a bowl, cover with filtered water and let soak for 4-6 hrs.
Drain and discard water. Do not use soaking water from nuts.
Place all ingredients, starting with liquids, into a high powered blender.
Blend until smooth and creamy. Try not to sample too much at this point. This will be difficult as the filling will be warm, amazing and oh-so-tempting!
Pour pumpkin filling into into the prepared pie crust.
Tap pie dish gently on counter to level the filling.
Garnish with a light sprinkle of ground spices, cinnamon, allspice, nutmeg & cloves.
Cover and chill in refrigerator for 4-6 hours or place in freezer.
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| Pumpkin Cheesecake (v/gf/r) |
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