Craving pumpkin cheesecake? This pumpkin cheesecake made with a macadamia and pecan crust filled with an irresistible healthy pumpkin cream cheese - is sure to be the hit at your next holiday dinner! Top with an elegant healthy chocolate syrup and coconut whipped cream. You'll find this recipe and other festive and healthy holiday recipes in theHealthy Holiday Eats & Treats andHealthy ThanksgivingeBook cookbooks.
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Chocolate Crust Ingredients
1 cup dry raw nuts (almonds, hazelnuts, walnuts, pecans, brazil nuts, etc.)
2-4 Tbs. Grade B pure maple syrup
1⁄4 cup raw cacao powder (optional for chocolate crust)
1/4 tsp. salt
Plain Cheesecake Filling Ingredients
3 cups raw cashews (1 pound) (soaked for 4 or more hours)
3⁄4 cup honey, or Grade B pure maple syrup (for lower sugar content use 1/3 cup honey+1/8 tsp stevia. Add more stevia or honey to taste)
3⁄4 cup raw coconut oil
2 tsp. vanilla
1⁄2 tsp. unprocessed salt
2 Tbs. fresh lemon juice
Add the following to the completed cheesecake recipe
3/4 cup cooked, pureed pumpkin
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 tsp. vanilla
1/4 cup additional honey or pinch stevia if needed
Chocolate Syrup Ingredients
3/4 cup raw cacao powder
1/2 cup raw honey
2 tsp. vanilla
pinch of salt
1/2 cup melted coconut butter
Whipped Cream Ingredients
2 cans coconut milk (Thai Kitchen Organic works well)
pinch of stevia
1 tsp. vanilla extract
Put nuts in a food processor and pulse until they become a coarse powder. Add cacao powder, if desired. Turn the food processor on and drizzle the maple syrup in 1 Tbs. at a time until the mixture becomes moist. (When you press it between your fingers, it should stick together, but not be sticky).
Line the bottom of a pie plate or springform pan with waxed paper. This will make it easier to get out of the pan. Press the crust into the bottom of the pan.
Combine ingredients for cheesecake filling in a Vita Mix or Blendtec high-speed blender. Process until smooth and creamy. If the mixture is too thin, add another 1⁄2 -1 cup cashews until the mixture is nice and thick.
After the basic cheesecake recipe is ready, add pumpkin, spices, and vanilla. Taste and balance sweetness if needed by adding additional honey. Pour cheesecake batter onto crust. Smooth top and place in freezer until firm. Top with chocolate syrup (directions below) and whipped cream (directions below).
Chocolate Syrup Directions
Mix ingredients together until smooth to make chocolate syrup. Warm in hot water bath if syrup is too thick.
Whipped Cream Directions
Refrigerate cans of coconut milk overnight until the fat separates from the water. The fat will float to the top and become solid, and the water will sink to the bottom of the can. Open the bottom of the can and drain out the water. Put the fat into a bowl with the stevia and vanilla and whip until light and fluffy. Store in refrigerator.
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