Early on in my relationship with my husband I discovered his weakness for pumpkin cheesecake. As a result I have made some gorgeous pumpkin cheesecakes in my day. Since going raw however there has not been a lot of cheesecake making on my part. In general I have liked the raw cheesecake recipes I’ve tried but did not find they quenched my cheesecake desire.
I knew it was possible to make a great raw cheesecake having indulged in many a slice of Ms. Lillian’s amazing pies in NYC. As Thanksgiving approached this year I decided it was time to try and develop a raw pumpkin cheesecake. I have to say the results were pretty amazing, mostly due to my steady source of amazing coconut creme. Here are my results:
Raw Pumpkin Cheesecake
Place all ingredients in a food processor and process until everything is well combined and the pecans broken down but still a little coarse. Press this into a springform pan that has been lined with parchment paper. Place in the refrigerator and allow to set while you make the filling.
2 cups macadamia nuts, soaked
1 cup pumpkin “juice”, juice from a small pie pumpkin
1 cup Coconut Oil, melted
1 lemon, juiced
1/2 cup honey or liquid sweetener of choice
2 tsp. nutmeg
3 tsp. cinnamon
2 tsp. suma
Place all ingredients in a high speed blender and blend until smooth. Pour on top of crust. Return to the refrigerator until set, this can take quite a few hours. Make sure it is completely set before adding topping.
Add cashews to a food processor, grind until almost turning into butter. Add remaining ingredients and process. Slowly pour in orange juice while the machine is running. Process until creamy. Spread this over the well set filling and decorate!
Tuesdays blog: Use up all that pumpkin pulp and make a Pear & Pumpkin Trifle!