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.