Pumpkin Pie Cheesecake Recipe

Photo by Natalie Y via Unsplash.

Pumpkin pie is always expected during the holiday season. But this year we decided to shake things up a bit and make pumpkin pie cheesecake instead. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds.

The recipe is not hard, there aren’t that many ingredients, but it’s a bit of a project. The only thing difficult about this cheesecake is waiting for it to cool so you can eat it!

It’s inspired by our love of the holiday season, and making the home smell incredible. It will have your dinner guests humming with delight.

These treats are brought to you by Amanda Tchir, from Just Baked

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Pumpkin Pie Cheesecake

Westpoint Ingredients

Crust:
1 1/2 cup of Organic Unblanched Sliced Almonds
8 Organic Medjool Dates
1/3 cup of Organic Unsweetened Medium Coconut
A pinch of Fine Sea Salt
Filling:
1 3/4 cup of Organic Raw Cashew Pieces
1 1/2 teaspoon of Pumpkin Pie Spice Blend
1 teaspoon of Arrowroot Powder

Other Ingredients

1/2 cup of Pumpkin Puree
1/4 cup of Maple Syrup
2 tablespoon of Coconut Oil
2 tablespoon of Coconut Cream
1 tablespoon of Lemon Juice

Method

1) Soak cashews in a bowl overnight.

2) In food processor, blend almonds, dates, coconut, and salt until combined, but not so much that it becomes a paste. Set aside.

3) Back to the food processor! Blend cashews, spices, maple syrup, coconut oil, cream, arrowroot powder, and lemon juice until smooth and creamy. Remove a small amount of filling and set aside for later (approximately 1/4 cup). Add pumpkin blend until fully combined.

4) Line the edge of a 6” spring form pan with parchment paper. Place crust on the bottom and press down firmly, and then pour filling over top.

5) Drizzle the remaining filling on top. Using a knife, swirl batter in circles.

6) Allow cheesecake to set in freezer for a minimum of 2 hours before serving.

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