Raw Pumpkin Cheesecake recipe
| Serves | 24 |
| Prep time | 45 minutes |
| Cook time | 2 hours, 15 minutes |
| Total time | 3 hours |
| Meal type | Dessert |
| Allergy list | Milk, Shellfish, Tree Nuts |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold |
| Occasion | Formal Party |
| Description | A delicious, healthy, and raw alternative to the holiday favorite. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
Filling
- 4 cups cashews (raw, soaked, roughly 3 cups dry)
- 28oz organic pumpkin
- ¾ cup honey (raw, local, and unfiltered preferably)
- 2/3 cup coconut oil (melted)
- 2 heaped tablespoons cinnamon
- 1 tablespoon ground ginger
- ½ tablespoon nutmeg
- ½ tablespoon clove
Filling - Optional
- 1 teaspoon xantham gum
Pie Crust
Directions
Filling
Step 1
Soak your cashews for 2-4 hours in water. Just put them in a large bowl and fill to a few inches above the nuts, they will absorb a bunch of the water and become soft.
Work on the crust while those soak
Pie crust
Step 2
Preheat the oven to 175ºC / 350ºF / Gas Mark 4 and get your ingredients together.
1 cup walnuts. 1/2 pecans. 1/2 macadamia nuts. 2 tablespoons butter.
Step 3
Combine and blend in a food processor or maybe a blender, haven't tried that yet.
Step 4
This is what a well blended crust looks like.
Step 5
Take that mixture and press it down into your spring form pan.
You can use a different pan but it can be a pain to get out.
Try to make it as even as possible. Start from the middle and work your way our out. Push the extra up the sides a bit but keep it thin
Step 6
Here is a example of a rougher crust, it's up to personal preference but it may not hold together as well in the end.
Step 7
Bake the crust for 20 minutes or until it begins to brown a little.
Filling
Step 8
Once the cashews are soft drain them and throw 4 cups of them in a food processor.
Step 9
Blend until smooth.
Should happen pretty fast if they have been soaked long enough.
Step 10
Add the rest of the ingredients:
2 cans of pumpkin
3/4 cups of honey
2/3 cups of coconut oil
2 heaping tablespoons cinnamon
1 tablespoon ginger
1/2 tablespoon nutmeg
1/2 tablespoon clove
1 teaspoon xantham gum (optional)
Mix until its really smooth.
Step 11
Once the crust is done baking, let it cool for a few minutes and then add the filling
Step 12
Now just stick it in the freezer for a few hours and its good to go! Usually 1-3 hours is enough time.
Don't try release the form or cut it before its set or it will just run out slowly.
Step 13
Remove the cheesecake from the fridge about a hour before you are ready to serve it.
It should thaw a little bit but still be cold enough to hold its form.
Step 14
Add some whipped coconut cream!
Step 15
And fruit!
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