Updated: Nov 24
I needed a twist on an old favorite this year. I figured cheesecake was the most natural "twist" and I'm not 100% sold on the chocolate-pumpkin combo.
This recipe is great for a crowd, because of the stunning layer effect. It can also be made up to 2 days in advance, making your Thanksgiving day THAT much easier. Its a great way to finish up a holiday meal and it won't make you feel awful at the end of a glorious feast!
3/4 cup oat flour
3/4 cup almond meal
2 tbsp maple syrup
2 tbsp melted refined coconut oil
1/4 tsp salt
1 1/2 cups raw cashews, soaked for at least an hour
1/4 cup + 1 tbsp fresh lemon juice
1/3 cup refined coconut oil, melted
1/3 cup maple syrup
1 tsp vanilla extract
Pinch of salt
1 1/2 cups pumpkin puree
2 tbsp coconut sugar
1 tbsp ground flax or chia seeds
1/2 tsp vanilla extract
Pinch of salt
Preheat oven to 350 degrees. Grease a small springform pan or pie plate and set aside. In a small bowl, combine all crust ingredients until thoroughly combined. It should look like wet sand that sticks to itself.
Dump the dough into the greased pan and press the crust into the pan using your hands. You want a uniform layer that goes up the sides of the pan a bit.
Bake for 15 minutes and allow to cool completely.
In a high speed blender, combine the cashews, lemon juice, coconut oi, maple syrup, vanilla extract, and salt and blend on high until smooth and creamy. Pour into the pie crust and smooth out to an even layer. Cover and place in the fridge for at least 1 hour (or freezer for 30 minutes).
While the cheesecake layer sets up a bit, combine the pumpkin layer ingredients in a small bowl and set aside. Once the cheesecake layer has set up a bit, smooth out the pumpkin into an even layer on top. Cover and refrigerate until ready to serve. Top with whipped coconut cream, and extra cinnamon or nutmeg for serving.