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PUMPKIN CHEESECAKE
PUMPKIN CHEESECAKE
Prep Time
20 Mins
Cook Time
260 Mins
1554
Views
Ingredients
Crust Ingredients:
3 tbsp coconut oil, melted
3 tbsp maple syrup (or liquid sweetener of your choice)
½ tbsp pure vanilla extract
7 tbsp pumpkin puree (I used 1 15oz can pumpkin puree in total for this recipe and took the 7 tbsp from that. You can also use your own cooked pumpkin puree but make sure it’s not too runny; strain the liquid out if necessary)
dash of salt
½ tsp cinnamon
½ cup coconut flour
3 tbsp tapioca flour
White Layer Ingredients:
1½ cups raw cashews, presoaked and strained (soak overnight for best results, or soak in boiling water for 20 minutes if in a rush)
3 tbsp lemon juice
2 tbsp non-dairy milk
6 tbsp maple syrup (or liquid sweetener of your choice)
2 tsp pure vanilla extract
dash of salt
Pumpkin Layer Ingredients:
White layer mixture, minus ¾ cup of it, which should be set aside (see step 4)
2 tbsp maple syrup (or liquid sweetener of your choice)
2 tbsp coconut oil, liquified
1¼ cups pumpkin puree (or remainder of the 15oz can — see note in crust ingredients)
2 tsp cinnamon
¼ tsp allspice
¼ tsp cloves
? tsp nutmeg
? tsp ground ginger
See Recipe Procedure
