So I’ve been experimenting with different recipes for a raw pumpkin cheesecake, and I think I’ve come up with a winner. Let me know your thoughts.
1 Cups Pecans
1/3 Cup Raisins
1/2 tsp agave
Pinch of Sea Salt
4 Soft Dates, pitted and packed
1/4 Cup Agave
1/4 Cup Lemon Juice
1/2 Cups Cashews, soaked
1/2 Cup Young Coconut Meat
1 Tablespoon Pumpkin Pie Spice
1/2 Cup Coconut Oil, warmed to liquid
1 1/2 to 2 c Cup Pumpkin, chopped (I use butternut squash, but you can use any pumpkin)
To make the crust: In a food processor, process pecans, raisins, agave, salt until the mixture begins to stick together. Press the crust mixture evenly in the bottom of an 6-inch spring form pan( note that this is smaller than the standard size, if you are using the 8 inch pan, you will need to increase the amounts.)
To make the filling, process the dates, agave, and lemon juice in a Vitamix or a high power blender until smooth. Add the pumpkin, cashews and coconut meat and process until completely smooth. If the coconut oil is solid, put the jar in a pan of hot water and let it liquify then add the coconut oil and process until well incorporated. Pour the filling onto the crust. Chill at least 3 hours before serving, I like it frozen as well.