Ingredients

The following ingredients have 4 Servings
  • 1.5 cups blanched almond flour ((172 grams))
  • 3 tablespoons melted coconut oil ((31 grams))
  • 2 tablespoons maple syrup ((28 grams))
  • 1 tablespoon blackstrap molasses ((16 grams; optional))
  • 1/4 teaspoon ground ginger ((optional))
  • 1/4 teaspoon fine sea salt ((2 grams))
  • 1 cup raw cashew butter ((273 grams))
  • 1/2 cup pumpkin puree ((136 grams))
  • 1/2 cup maple syrup ((168 grams))
  • 1/4 cup melted coconut oil ((54 grams))
  • 2 teaspoons pumpkin pie spice ((4 grams))
  • 1 teaspoon lemon juice ((5 grams))
  • 1/4 teaspoon fine sea salt ((2 grams))

Instruction

  • Lightly spray a 7-inch springform pan with oil, then press a square of parchment paper into the bottom. To make the crust, stir together the almond flour, coconut oil, maple syrup, molasses, ginger, and salt. Press it firmly into the bottom of the prepared pan.
  • In the same bowl to prepare the cheesecake filling. Stir together the cashew butter, pumpkin, maple syrup, coconut oil, pumpkin spice, lemon juice, and salt. Mix until totally smooth, then pour it into the pan, over the crust.
  • Smooth the top with a spatula, then place the cheesecake on a flat surface in the freezer to chill until firm, about 2 to 3 hours.
  • When the cheesecake feels totally firm to the touch, remove it from the pan and slice. Serve chilled for the best texture; it will melt if you leave it at room temperature for too long, but after it's firm you can store it in the fridge if you'd prefer a softer texture. Leftovers can be stored in the freezer for up to 3 months when tightly covered.