Hey Everyone,
Here is a great creamy vegan cheesecake with a pumpkin variation for the holidays. For those of you who love pumpkin pie will love this decadent and crunchy “cheesecake” version. The soaked cashews gives it the mock cheese flavor and the added spices give it great depth like that familiar pumpkin pie mom used to make. Enjoy!
- Crust ingredients:
- 1 cups macadamia nuts
- 1 cup raw almonds
- 1 cup dates
- ½ cup dried, unsweetened coconut
- 1 pinch sea salt
- ¾ t. ground ginger
- Filling:
- 3 cups cashews, soaked in water for 3 hours
- ¼ cup lemon juice
- 3 cup steamed pumpkin
- 1 t. cinnamon
- ½ t. ginger powder
- ¼ t. ground cloves
- ⅛ t. allspice
- ⅛ t. nutmeg
- ¼ t. salt
- ¾ cup maple syrup
- ¾ cup coconut oil
- 1 tablespoon vanilla
- ½ cup of water
- Topping
- 1 cup pecans- chopped fine
- ¼ cup maple syrup
- Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and coconut and process until the mixture sticks together. Add salt and ginger powder
- Press the crust mixture into the bottom of a fluted tart pan with removable bottom, and press up along the sides, creating a nice edge
- Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and continue blending until smooth.
- Pour filling mixture into tart pan crust and put into freezer for 1 hour before adding the pecan topping.
- Pulse the pecans into small pieces, but do not over pulse into a flour. Add the maple syrup and pulse again until mixed. Sprinkle on top of the cheesecake. Replace the cheesecake into the freezer.
- Remove the cheesecake from freezer 15 minutes before serving
Step-By-Step Instructions:
Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and coconut and process until the mixture sticks together. Add salt and ginger powder
Press the crust mixture into the bottom of a fluted tart pan with removable bottom, and press up along the sides, creating a nice edge. Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and continue blending until smooth. 
Pour filling mixture into tart pan crust and put into freezer for 1 hour before adding the pecan topping.
Pulse the pecans into small pieces, but do not over pulse into a flour. Add the maple syrup and pulse again until mixed. Sprinkle on top of the cheesecake. Replace the cheesecake into the freezer.
Remove the cheesecake from freezer 15 minutes before serving.
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