Surprise! Another pumpkin recipe. But this one is totally justified because tis’ the season for pumpkin pie. And what’s better than pumpkin pie? A cheesecake pumpkin pie. Your welcome friends, family, and long-lost relatives whose tastebuds will be celebrating this divine pumpkin pie cheesecake.
I love raw desserts and have slowly been converting all my favorite baked treats into raw versions. There is something magical about how you can soak cashews, then blend them with a few other ingredients to achieve the exact texture and flavor of a cheesecake! Or how dates can completely replace sugar in any recipe. I think the coolest part is how you can eat a brownie, gingerbread cookie dough, or raspberry cheesecake without feeling sluggish (and guilty) after.
When making this cheesecake, I kept the classic pumpkin pie flavor in mind. I wanted to recreate that autumn spiced, pumpkin-licious flavor with every bite. The crust tastes like a gingerbread cookie, the perfect backdrop to showcase the creamy pumpkin filling. With a touch of molasses and a dash of allspice along with cinnamon, nutmeg, and ginger, the cheesecake portion of this pie is full of rich pumpkin flavor that will meet all your pumpkin needs.
I guess this cheesecake is not technically raw because I used roasted pumpkin, pure maple syrup, and molasses, but come on. Let’s not get nit picky and focus on that fact that this dessert boasts no refined sugar, butter, dairy, or gluten. Everyone who tried this cheesecake loved it! My sister’s only negative comment was it was weird eating a pumpkin pie that wasn’t warm. If that’s the worst of it, I think I’m doing alright. So go ahead, have a slice. And may all your pumpkin dreams come true!
No-Bake Pumpkin Pie Cheesecake
7 dates, pitted (I used medjool dates)
1 cup walnuts
1/2 Tbsp blackstrap molasses
1/2 cup unsweetened shredded coconut
1/2 tsp ginger
1/2 tsp vanilla
1 1/2 cups raw cashews, soaked overnight
1 1/2 cups pumpkin puree
1/3 cup maple syrup, room temperature
1 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/2 Tbsp blackstrap molasses
1 tsp vanilla
1/3 cup coconut oil, melted
1/4 cup warm water
Grease a 8″ spring form pan with coconut oil.
To make the crust: Process the walnuts, coconut, and ginger for 5 seconds in the base of a food processor. Slowly add the dates with the processor running, then add the molasses and vanilla. Process until mixture holds together when pressed between two fingers. Pour the mixture into the prepared spring form pan and press it down so it covers the entire bottom.
To make the filling: Drain and rinse the cashews. Add them to a high-speed blender along with the pumpkin puree, maple syrup, dates, molasses, vanilla, and water. Process until mixture is smooth. Add the coconut oil and spices, Process until smooth.
To assemble: Pour the filling over the crust, using a spatula to scrape all the filing out of the blender. Smooth the filling over the crust so it is even and level on top. Place in the freezer for 5-7 hours, or overnight to set.
Take the cheesecake out 30 minutes before serving, and allow to sit on the counter. Serve with toasted walnuts or coconut cream, if desired.