Raw Pumpkin Cheesecake

Photo: Raw Pumpkin Cheesecake
Raw Pumpkin Cheesecake recipe from Down to Earth Organic and Natural.
Yield
8-10 Servings
Vegan
Raw
Gluten-Free
Soy-Free
Desserts
Holiday
Ingredients

Crust:

  • 1 Tablespoon coconut oil
  • 1 cup raw macadamia nuts
  • 1 cup raw almonds
  • ½ cup pitted dates
  • ¼ teaspoon salt

Filling:

  • 3 cups raw cashews, soaked 1-4 hours
  • 1 cup shredded coconut, soaked 1 hour
  • 1¾ cups fresh grated pumpkin
  • ½ cup fresh lemon juice
  • 1 cup raw agave nectar
  • 1 cup coconut oil
  • 2 teaspoons vanilla extract* or 1 teaspoon raw vanilla powder (optional)
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice

*Not considered a raw product

Sauce:

  • Zest and juice of 1 orange
  • ¼ cup dried apricots, soaked 1 hour
  • 3 Tablespoons maple syrup* (optional)

*Not considered a raw product

Instructions
  1. Prepare Crust: Coat a spring form baking round with coconut oil. Process remaining Crust ingredients in a food processor or blender until a crumb-like consistency is achieved. Firmly press Crust mixture down into baking round.
  2. In a blender or processor, blend Filling ingredients until creamy smooth.
  3. Pour Filling over Crust. Place in freezer until firm, about 2-3 hours.
  4. About an hour before serving, let cheesecake defrost in refrigerator. Mix all Sauce ingredients in a blender. Blend until well combined. Drizzle over cheesecake. Serve and enjoy!