Description
Pumpkin Cheesecake – Perfect vegan and gluten-free fall holiday recipe
Ingredients
Scale
For the crust:
- 1 1/2 cup pecans
- 1/2 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
- 1/2 cup (or more) coconut sugar
For the topping:
- 2 cans organic coconut cream
Instructions
- Add the pecans, almond flour and cinnamon to a food processor and pulse the mixture a few times until the pecans are broken down.
- Add the oil, dates and sea salt, and process the ingredients until a sticky dough forms.
- Grease the bottom of a nine-inch springform pan, and then press the dough into the bottom of the pan until it’s even.
- Rinse the blender and add all of the filling ingredients. Blend the ingredients on low until they’re well-combined.
- Pour the filling into the pan, cover and set it in the freezer for at least three hours.
- Allow the cheesecake to thaw slightly before serving.
- Whisk the fat of the coconut milk and reserve the liquid for another use.
- Top the cheesecake with coconut cream. Store leftovers in the freezer.