Paleo Pumpkin Cheesecake

When I was asking for input in our Thanksgiving meal, my wonderful husband wanted four pies.  Yes, you saw it correctly 4.  We served our Thanksgiving meal to 7 people.  When I do the math, each person would have to eat half a pie before leaving to not have left-overs.  Needless to say, that is crazy.  However, I was able to take two of his pie requests and create one.  I took his pumpkin pie and cheesecake request and created a Paleo Pumpkin Cheesecake!  This creation was a MAJOR hit, leaving my mother-in-law puzzled how I made it without dairy!

How did I do it without dairy?  I used raw cashews and soaked them.  I recommend soaking the cashews for a minimum of 6 hours for this recipe.  If you are in a pinch for time, you can bring a pot of water to boil, remove from heat and place cashews in hot water for 15 minutes.  As I continue to cook with cashews, I notice a slight texture difference from the 15 minutes to the 6 hours.  I find them to give more ‘cream’ when soaked for a long time.

This recipe will need the use of two common kitchen machines: a blender and food processor.  The food processor is used for the crust and the blender for the filling.

Paleo Pumpkin Cheesecake

Paleo Pumpkin Cheesecake

Crust Ingredients
1/2 cup pecans
1/2 cup walnuts
1 cup Medjool dates (seeds removed)
Crust Directions
1.  Pulse the dates in your food processor to form small pieces.
2.  Add in pecans and walnuts and continue to pulse.
3.  Pour mixture into a spring pan or pie pan.
4.  Push mixture into pan.  Create an even bottom.
 
 
Pumpkin Cheese Cake Ingredients
1 1/2 cup cashews (soaked for 6 hours)
3/4 cup pumpkin puree
1/4 cup lemon juice
1/4 cup maple syrup
2 TBL coconut sugar
1/4 cup coconut milk (from can)
1/2 cup coconut oil
2 tsp vanilla
2 tsp pumpkin pie spice
Pumpkin Cheese Cake Directions
1. Place all ingredients into a blender and puree.
2.  Pour mixture into your crust.
3.  Refrigerate mixture for a minimum of 6 hours.  This will allow the cheesecake to set.