PUMPKIN CHEESECAKE |
 
Prep time
Total time
 
Pumpkin Cheesecake - Perfect vegan and gluten-free fall holiday recipe
Author:
Serves: 8-12
Ingredients
For the crust:
  • 1½ cup pecans
  • ½ cup almond flour
  • 2 tsp cinnamon
  • 1 tbsp oil
  • 1 cup soft pitted dates
  • Dash of sea salt
For the filling:
  • 16 ounces Kite Hill vegan cream cheese
  • 2 (15-ounce) cans organic pumpkin puree
  • 1 tsp nutmeg
  • 2 tsp cinnamon
  • ½ cup (or more) coconut sugar
For the topping:
  • 2 cans organic coconut cream
Instructions
  1. Add the pecans, almond flour and cinnamon to a food processor and pulse the mixture a few times until the pecans are broken down.
  2. Add the oil, dates and sea salt, and process the ingredients until a sticky dough forms.
  3. Grease the bottom of a nine-inch springform pan, and then press the dough into the bottom of the pan until it’s even.
  4. Rinse the blender and add all of the filling ingredients. Blend the ingredients on low until they’re well-combined.
  5. Pour the filling into the pan, cover and set it in the freezer for at least three hours.
  6. Allow the cheesecake to thaw slightly before serving.
  7. Whisk the fat of the coconut milk and reserve the liquid for another use.
  8. Top the cheesecake with coconut cream. Store leftovers in the freezer.
Recipe by My Organic Diary at http://myorganicdiary.com/2017/11/pumpkin-cheesecake/