PUMPKIN CHEESECAKE CRUST 1 cup raw hazelnuts, soaked, rinsed, and drained 5 Tbs. blackstrap molasses ½ cup raw cacao powder 1 tsp. pure vanilla extract CHEESECAKE cups raw cashews, soaked, rinsed, and drained 1 ½ cups cooked pumpkin ⅔ cup organic refined
Makes 1 - inch cake ( about 1 servings) With hints of lemon and maple syrup, this creamy vegan pumpkin cheesecake is perfect for any holiday feast. A simple nut crust creates great flavor and texture. To make crust, place nuts, molasses, cacao powder, and vanilla in blender, and process until mixture reaches desired texture. Scoop out, and press evenly into inch cake pan. Chill in refrigerator – hours.
To make pumpkin cheesecake filling: Place all ingredients in blender. Process until mixture is smooth and creamy. ( If mixture is too thick to blend, add nondairy, soy- free milk, Tbs. at a time, to desired thickness.)
Pour pumpkin mixture into crust, smoothing out top. Cover, and refrigerate overnight to set. Cheesecake will keep up to five days in refrigerator.
Per serving: 8 cal; g prot; 8g total fat ( g sat fat); g carb; mg chol; mg sod; g fiber;