Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cup Medjool dates ((pitted))
  • 2 cups Roasted and salted pecans
  • 1 tbsp Molasses
  • 1 tsp cinnamon
  • 1 3/4 cup raw cashews
  • 1/3 cup pumpkin puree
  • 1/3 cup full fat canned coconut cream or coconut milk
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1 tsp pumpkin pie spice
  • 1/4 tsp kosher salt

Instruction

  • Prepare an 8x8 baking dish by lining with parchment paper. I like to create a sling so it's easy to remove!
  • Before starting the crust, soak the raw cashews in boiling water. You will need to do this only for about 10 minutes.
  • Prepare the crust. In a food processor, pulse pecans, dates, molasses, and cinnamon. Continue to pulse until a thick/sticky dough forms. Using a rubber spatula, press into the bottom of your prepared baking pan. You can also use your finger tips to press down evenly all over the pan.
  • Now make the cheesecake filling. Drain the water from the cashews, and pour the cashews into a high powered blender. Add in the pumpkin, coconut cream, maple syrup, coconut oil, pumpkin pie spice, and salt. Blend for several minutes until smooth and really creamy. You can pause a few times to scrape the blender with a rubber spatula.
  • Pour the cheesecake mixture over the prepared crust. Smooth out with a spatula so that it's even. Bring the pan to the freezer and let the cheesecake set for at least 2 hours.
  • Store in the freezer until ready to slice. Bring to room temperature for about 10 minutes, then slice into 16 even squares.
  • Serve immediately, do not let the cheesecake sit at room temperature! Top with optional whipped cream, or additional cinnamon.