Almost Raw Pumpkin Cheesecake
With winter in the air, pumpkin is in abundance and on special in many supermarkets. I love pumpkin, even more than potato, there is a subtle sweetness to it, it goes well with so many foods, can be eaten hot or cold and still be fabulous.....
Eating pumpkin is good for the heart. The fiber, potassium, and vitamin C content in pumpkin all support heart health. Studies suggest that consuming enough potassium may be almost as important as decreasing sodium intake for the treatment of hypertension, or high blood pressure
I have adapted the recipe below by Bakerita to tick all my eating guidelines :
- low in refined sugar
- gluten free
- high in good fats
- have nutritional value
- super easy to make, and even easier to eat
ALMOST RAW PUMPKIN CHEESECAKE
½ cup raw pecans
½ cup blanched almond flour
5 dates pitted
1 tablespoons coconut oil
2 drops cinnamon essential oil (or 1 teaspoon cinnamon)
¼ teaspoon sea salt
For the cheesecake
250g cream cheese
⅓ cup full cream
⅓ cup pumpkin puree NOT canned pumpkin pie, which has added sugar and spiced
1 Tbsp pure maple syrup
¼ cup Gelatin powder , ½ cup boiling water (add gelatine to water and mix vigorously with fork)
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean powder
2 drops of cinnamon essential oil or 1 teaspoon cinnamon
¼ teaspoon nutmeg
1 drop of ginger essential oil or ½ teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
For the cashew caramel sauce
1/4 cup cashew butter
1 tablespoon maple syrup
2 tablespoons coconut oil melted
2 tablespoons chopped pecans
Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
Add the pecans, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender (thermomix) and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Don’t over process, or it’ll turn into nut butter! Press the date dough evenly along the bottom of the prepared pan.
In the same food processor or high-powered blender (no need to wash between - I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients (except gelatin) and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. Add gelatine and blend for a further 1 minute.
Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.
Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Garnish with whole pecans.
Place in the freezer to set for at least 3 hours or until completely firm.
Let thaw at room temperature for 10-15 minutes or for an hour in the refrigerator before serving.
For the cashew caramel sauce. In a small bowl, whisk together the cashew butter, maple syrup, and coconut oil until smooth and combined. Warm in the microwave for 15 seconds to melt together if any of your ingredients were cool. Stir in the pecans.
I usually will cut the cheesecake into eating portions and place back in the freezer to keep , that way I can just take out what I need when I want a piece.