Vegan Pumpkin Cheesecake
When pumpkin cheesecake is on the menu it means it's holiday season.
This cheesecake is very flavorful, not too sweet, mildly spiced, and very decadent.
I used candied pecans for the crust which added another texture and another layer of flavor.
If you like cheesecake, I'm sure you'll love this recipe. It is very easy to make, and is worth the effort.
You can also make this recipe in individual ramekin, for a more elegant presentation.
Give it a try!
1 cup raw cashews, soaked overnight in water and drained
1 cup pumpkin purée
1/2 cup agave
1/2 cup pure maple syrup
1 package of organic sprouted tofu 14 oz / 397 gr
Zest and Juice of 1 lemon
1/4 teaspoon cinnamon
1/4 teaspoon all spice
1/4 teaspoon nutmeg
1/2 cup almond flour
1 cup candied pecans
1/4 cup coconut oil
Heat oven to 375° F
In a food processor add cashews, pumpkin purée, agave, pure maple syrup, tofu, lemon juice, cinnamon, all spice and nutmeg. Blend until very smooth. Set aside.
In a food processor add almond flour, pecans and coconut oil, pulse until combined.
Take a round baking dish and pour the crust mixture, press tightly. Take the filling mixture and pour on top.
Bake for about 40 minutes. Let it cool in the fridge for a few hours or overnight and serve chilled.