Holiday Pumpkin Cheesecake (V/GF/R)

Holiday Pumpkin Cheesecake

If you were inspired by my spread of plant-based cuisine ideas for the holiday season on eightWest last week, but were unable to attend my Holiday Raw Food Demonstration at Harvest Health Foods to learn how to make them, YOU ARE IN LUCK! This week I am posting two of the recipes, Pumpkin Cheesecake and Curried Butternut Squash Bisque.
Since the Pumpkin Cheesecake can be made a few days in advance and kept frozen I thought I would start there, as it is nice to get a head start on Thanksgiving meal preparation, plus my e-mail inbox is flooded with requests for it! It was a HUGE hit and hope it will be for your family and friends too. So without further adieu…
Pumpkin Cheesecake
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
  • 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
  • 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.
  • Served chilled, cut with a warm knife and ENJOY!
Why no pumpkin? I am just trying to make it really easy for you to whip this up in no time, the flavor is still VERY “pumpkiny” though. If you would like to substitute pumpkin or butternut squash for the carrots, GO FOR IT!
Happy Thanksgiving!!!