This paleo pumpkin cheesecake is the ideal dairy free and gluten free fall dessert. It’s a no heat treat that everybody will adore and that main requires a couple of moments to plan in a blender, or food processor. With a scrumptious walnut covering and smooth pumpkin filling, regardless of whether you serve this at a vacation or a cool fall end of the week, it’s certain to be a hit! It can likewise effectively be made vegetarian!
This paleo dessert couldn’t be simpler to make. The initial step is to douse the cashews short-term to relax them, or then again, in case you’re in a rush you can absorb them boiling water for an hour prior to making the pumpkin cheesecake which will mellow them speedier. You will need to utilize crude cashews, not broiled and salted.
You’ll likewise require canned pumpkin, not canned pumpkin pie filling. The canned pumpkin ought to just hold back pumpkin and no different fixings. Different elements for the filling are coconut milk, maple syrup, nectar and a modest bunch of flavors. For the hull you’ll require walnuts, almond flour, dates and coconut oil. These things can be gotten up significant supermarkets, or from Thrive Market, where I get a larger part of all of my storage room staples like these.
You’ll begin by joining all of the paleo pumpkin cheesecake outside layer fixings into either a powerful blender, or a food processor. It will be mixed until the nuts are in negligible pieces and it’s all delicate enough and remains together when squeezed. You can utilize a glass pie dish, or a springform container, which is the thing that I’d suggest.
A 7-inch or 9-inch springform container can be utilized. A 7-inch springform container will give the paleo pumpkin cheesecake a thicker eventual outcome, and the 9-inch springform dish will make a more slender cheesecake, yet both outcome in a similar incredible taste! When the covering is done, it’ll get squeezed into the lower part of the lubed skillet, and afterward the dairy free cheesecake filling will be mixed and poured up and over!
For the Crust:
- 1/2 cup almond flour
- 3/4 cup raw pecans
- 3 pitted dates
- 2 tbsp coconut oil
- 1 tsp cinnamon
- 1/4 tsp salt
For the Cheesecake Filling
- 2 cups raw cashews (soaked overnight with 1 cup water and then drained)
- 1/3 cup coconut milk (shake the can well first)
- 1/3 cup canned pumpkin (not pumpkin pie filling)
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 2 tbsp honey
- 1.5 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- Combine all of the crust ingredients into a high powered blender or food processor. Blend or pulse until the mixture is finely ground and sticks together when pressed.
- Grease a springform pan or pie dish and add the crust mixture. Press the mixture down with your hands and form an even layer on the bottom of the pan.
- Next, add all of the paleo pumpkin cheesecake filling ingredients into the blender or food processor and blend until smooth and creamy. You may need to stop a few times and push down the sides of the blender with a spatula to incorporate everything.
- Once it’s smooth, pour into the pan over the crust and smooth with the spatula or the back of a spoon. Place into the freezer for at least an hour, until it’s set. You can add pecans to the top of the cheesecake at this point if desired.
- If making the cheesecake in advance, store in the freezer and remove 30 minutes prior to serving to soften it. Store leftovers covered in the freezer for up to two weeks.
- To make this vegan, use more maple syrup in place of the honey