Paleo Pumpkin Cheesecake
User Reviews
4.2
Paleo Pumpkin Cheesecake
Description
Paleo Pumpkin Cheesecake consists of two main components: a crust made by pulsing raw walnuts, pitted dates, coconut oil, cinnamon, and sea salt into a sticky dough pressed into a springform pan, and a filling blending soaked cashews with coconut milk, coconut oil, pumpkin puree, maple syrup, lemon juice, vanilla, ginger, pumpkin pie spice, cinnamon, and salt. The filling is blended until smooth and poured over the crust.
The filling’s creamy consistency hinges on thoroughly soaking the cashews and blending them with the other wet and dry ingredients, producing a luscious, dairy-free cheesecake texture. The spices and pumpkin contribute a warm fall flavor profile, and the inclusion of lemon juice or cider vinegar adds brightness and balance to the sweetness.
This cheesecake is chilled for at least three hours to set, suitable for serving at dessert gatherings or festive occasions. It pairs well with autumn-themed meals or as a special seasonal treat. Variations include substituting walnuts with almonds or pecans and using cider vinegar instead of lemon juice as a moisturizer and flavor enhancer.
Ingredients
For the Crust:
- 3 cups walnut raw
- 10 Medjool dates pitted
- 3 Tbsp coconut oil softened or melted
- 1/2 tsp ground cinnamon
- 1/2 tsp salt sea salt
Pumpkin Cheesecake Filling:
- 2 cups cashew nuts soaked 3 hours, raw
- 2/3 cup coconut milk full-fat, canned
- 1/3 cup coconut oil melted
- 1 cup pumpkin pureed
- 1/2 cup pure maple syrup
- 2 Tbsp lemon juice **
- 2 tsp vanilla extract pure
- 2 tsp ginger peeled and grated, fresh
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon to taste
- 3/4 tsp salt to taste, sea salt
Instructions
Make the Crust:
- Line an 8-inch spring form pie pan with parchment paper.
- Add the ingredients for the crust to a food processor or blender and pulse until it is well-combined and forms a sticky dough.
- Transfer the crust mixture to the parchment-lined pan and press it into an even layer. Stick the pan in the freezer while you prepare the pumpkin filling.
Make the Pumpkin Cheesecake Filling:
- Soak the cashews for at least 3 hours (up to overnight). Drain the cashews and add them to a high-powered blender along with the remaining ingredients for the filling. Blend until super smooth and creamy. Taste the filling mixture for flavor and add more cinnamon, pure maple syrup, and/or sea salt to taste.
- Pour the filling over the pie crust and spread into an even layer. Refrigerate pie at least 3 hours (note: you can also freeze the pie for 2 hours to get it to set up nicely and make it easier for transport. Thaw in the refrigerator for at least 3 hours or at room temperature for 2 hours before serving).
- Cut pie into slices and serve with a dollop of coconut milk whipped cream on top.
Notes
- Walnuts in the crust can be replaced with almonds or pecans to change flavor and texture.
- If lemon juice is not available, use 1 tablespoon of cider vinegar as a substitute in the filling.
- For a keto version of this cheesecake, refer to special instructions provided separately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(8-inch) pie
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1of 16 | |
| Calories | 374kcal | 19% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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