Chai Gluten Free Pumpkin Cheesecake
User Reviews
4.8
18 reviews
Excellent
Chai Gluten Free Pumpkin Cheesecake
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NOTES: Please read recipe carefully, as this does need to be cooled overnight!
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Ingredients
For the cheesecake:
- 3/4 cup unsweetened vanilla almond milk divided
- 1 1/2 teaspoons harney & sons chai tea
- 3 tablespoons flax meal
- 2 1/2 cups roasted salted cashews soaked in water overnight (315 grams) *
- 1 cup canned pumpkin
- 1/2 cup plus 2 tablespoons coconut sugar
- 5 tablespoons honey or agave for vegan
- 2 1/2 tablespoons coconut oil melted
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 3/4 teaspoon ground cardamom
- Pinch of sea salt
For the topping:
- 1 cup raw pecans 117 grams
- 2 tablespoons coconut sugar
- 1 tablespoon harney & sons chai tea
For the crust:
- 1/3 cup coconut oil at room temperature (it should be the consistency of softened butter)
- 3 tablespoons honey or agave
- 3/4 cup coconut flour sifted (66 grams) **
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- Pinch of sea salt
Instructions
- Preheat your oven to 350 degrees.
- Heat the almond milk in a small pot and put the tea (for the cheesecake) into a mug. Once the almond milk is hot, pour over the tea, stir, and let steep for 15-30 minutes.
- Once the tea has steeped, place the flax meal into a small bowl and pour 7 1/2 Tbsp of the warm almond milk/tea mixture ***(leaving the tea leaves at the bottom of the mug) over top. Whisk until well combined and then place into the refrigerator to gel up while you make the other layers.
- Drain the water from the cashews and add them into a high-powered blender. Add all the remaining "cheesecake" ingredients, along with the rest of the almond milk and tea leaves (don't remove the tea leaves from the mug!). Blend until smooth and creamy, stopping to scrape the sides as necessary. Set aside. ****
- Add all the "topping" ingredients into a small food processor (mine is 3 cups) and pulse until the nuts are broken down, but still a little chunky for texture. Set aside.
- In a large bowl, beat together the coconut oil and honey for the crust, until smooth. Stir in all of the remaining ingredients until well mixed. Your dough will be quite wet.
- Press the dough evenly into the bottom of a 9 inch Spring form pan. Since the dough is quite wet it might take a little bit of time, so just be patient.
- Bake until the edges of the crust are lightly golden brown, about 7-8 minutes.
- When the crust has about 2 minutes left to bake, transfer the cashew mixture into a large bowl and pour in the flax eggs from the refrigerator. You want to leave them into the refrigerator as long as possible, so they can really gel up. Stir until the flax is evenly mixed into the cashew cream.
- Remove the crust from the oven. Your crust with most likely have risen in a few spots. Just use a small spoon to quickly pack it back down flat. Immediately pour the cheesecake mixture over top and smooth out evenly. Finally, sprinkle the pecan mixture over top, and lightly press it into the cheesecake to adhere it.
- Bake until the cheesecake has risen slightly and it feels set, about 45 minutes. Remove from the oven and let cool completely on the counter. Then, cover and refrigerate overnight to completely set.
- Once refrigerated, slice and DEVOUR! *****
Notes
- *I buy my cashews pre-roasted. If you're aren't, stick them in a 400 degree oven for just a few minutes, until lightly golden brown.
- **I've made this crust with different brands of coconut flour and, to get 66g, some brands need less than 3/4 cup. So, I STRONGLY urge you to weigh your flour to make sure you get perfect results.
- ***It needs to still be warm. So, if the tea is cold zap it in the microwave for a few seconds.
- **** You need to pour the cheesecake over the crust as soon as it comes out of the oven, so it's best to make it first.
- *****It can be a little difficult to get the first piece of cheesecake out. Just make sure your getting your knife under the crust, not between the crust and cheesecake. An offset spatula really does the trick for serving here!
Nutrition Information
Show Details
Serving
1slice
Calories
421kcal
(21%)
Carbohydrates
37g
(12%)
Protein
7g
(14%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Sodium
238mg
(10%)
Potassium
264mg
(8%)
Fiber
6g
(24%)
Sugar
20g
(40%)
Vitamin A
3183IU
(64%)
Vitamin C
1mg
(1%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12People
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 421kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 238mg | 10% |
| Potassium | 264mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
| Vitamin A | 3183IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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