Cashew Pumpkin Cheesecake

Jun 13, 2022 | Cheese, Desserts, Thanksgiving, Topping | 0 comments

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Cashew Pumpkin Cheesecake

This decadent Thanksgiving dessert was favored over the traditional pumpkin pie, even by the non plant-based people in my family! The 6 hour preparation to soak the cashews and then freeze the entire cheesecake prior to serving is well worth the effort!
Prep Time30 minutes
10 hours
Total Time10 hours 30 minutes
Course: Dessert
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: cashews, dessert, fall desserts, pumpkin, pumpkin seeds, Thanksgiving, Thanksgiving dessert
Servings: 12 slices
Author: Denise Balistrieri

Equipment

  • 1 food processor
  • 1 High Speed Blender
  • 1 9 inch spring form pan
  • Parchment Paper
  • 1 Stand mixer or hand held mixer

Ingredients

Crust Ingredients

  • 2 C Pecans (you can sub any nut you like)
  • 8-10 Large Dates, pitted

Cake Ingredients

  • 4 C Cashews, raw and unsalted
  • 1 C Maple Syrup
  • 2 C Pumpkin, canned and pureed
  • 3 TBSP Almond Flour
  • 1-2 TBSP Pumpkin Pie Spice (adjust to personal taste)
  • 1-2 tsp Cinnamon (adjust to personal taste)
  • 1 ½ tsp Vanilla

Maple and Cinnamon Coconut Whipped Cream

  • 1 -13.5 oz can Coconut Milk (use full fat)
  • 3 TBSP Maple Syrup
  • 1 ½ tsp Cinnamon

Optional Topping

  • ¼ C Pecans, chopped

Instructions

Crust Instruction

  • Place parchment paper in the bottom of the 9-inch springform pan. Secure the springform pan by closing the clasp. Assure that the parchment paper completely covers the bottom of the pan.
  • Add pecans to food processor and pulse to begin breaking down the nuts. Add the dates and process until the mixture begins to come together by sticking together.
  • Press the nut and date mixture evenly into the bottom of the springform pan.
  • Place the crust in the freezer until ready to add the filling.

Pumpkin Cheesecake Filling

  • Soak cashews in a bowl of water for at least 6 hours.
  • Rinse and drain cashews. Add cashews and the remaining ingredients in a high speed blender. (Maple syrup, pumpkin, almond flour, pumpkin pie spice, cinnamon and vanilla). Blend on high speed until the mixture is completely smooth.
  • Pour the mixture over the crust, spread and smooth.
  • Place the cheesecake in the freezer for a minimum of 4 hours.
  • Remove the cheesecake from the freezer 1/2-1 hour prior to serving.

Maple Cinnamon Coconut Whipped Cream

  • Chill the coconut milk in the refrigerator for about 4 hours.
  • Open the can of coconut milk and scoop out the coconut cream from the top of the can. Do not use the watery liquid found underneath the coconut cream.
  • Using a hand or a stand mixer, whip the coconut cream on high until the cream can hold it's form.
  • Add the maple syrup and cinnamon and continue whipping until well combined.
  • Refrigerate until ready to use.

Notes

***Tip: Keep a can of coconut milk in your refrigerator all the time to best be prepared to make whipped cream any time!

This recipe does take some time! six hours to soak cashews, 4 hours to refrigerate coconut milk, four hours to freeze the dessert and one hour to thaw before serving! Whew! That’s quite a bit of time, but it can be broken down into 2 days if you soak the cashews and refrigerate the coconut milk the day before you plan to make the dessert. It is now my family’s preferred Thanksgiving dessert over traditional pumpkin pie! I think that says it all!