Ingredients:
- 2 cups raw cashews, soaked overnight
- 1 cup pumpkin puree
- 1/2 cup coconut cream
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup graham cracker crumbs for crust
- 3 tablespoons coconut oil, melted for crust
- 2 tablespoons maple syrup for crust
Instructions:
Preheat the oven to 350F 175C
In a food processor, blend the graham cracker crumbs, melted coconut oil, and maple syrup until well combined
Press the crust mixture firmly into the bottom of a greased 9-inch springform pan
Bake the crust for 10 minutes, then remove from the oven and set aside to cool
In the same food processor no need to wash, combine the soaked cashews, pumpkin puree, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, spices, and salt
Blend until smooth and creamy, scraping down the sides as needed
Pour the filling over the cooled crust, spreading it out evenly
Tap the pan gently on the counter to remove any air bubbles
Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour
Remove the cheesecake from the oven and let it cool completely at room temperature
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, until firm
Serve slices of the cheesecake chilled, optionally topped with whipped coconut cream and a sprinkle of cinnamon
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