Pumpkin Cheesecake

Pumpkin Cheesecake

www.jodiburke.com

Vegan Pumpkin Cheesecake

 

Pumpkin Cheesecake – Vegan almost Raw style!!

It was my son’s birthday the other day – he turned 20 – boy does time fly!!!

He usually asks for a Pumpkin Pie for his birthday cake – this year I said I would switch it up some – he resists me a little at this age on eating too healthy but was quite impressed with the Vegan almost Raw Pumpkin Cheesecake – I got two thumbs up from him and his friend!!

Enjoy the fall colors and the Pumpkin Cheesecake!!

Jodi

www.jodiburke.com

Vegan Pumpkin Cheesecake

 

Crust

–  1 cup Madjool Dates

–  11/2 cups Almonds (skins on)

–  1 cup Peacans

–  1 tsp Vanilla

Put all ingredients into a food processor and process until crumbly and it’s sticking together somewhat – as when you spread the mixture into the cheesecake pan you want it to stick together somewhat.  Once done, put mixture into cheescake pan and press down mixture until evenly spread out on the bottom to form the crust.

www.jodiburke.com

Pumpkin Cheesecake

 

Pumpkin Filing

–  1 15 oz can organic Pumpkin  puree

–  13/4 cups raw Cashews

–  1/2 cup Agave

–  1/4 cup Coconut Oil

–  1 tsp Pumpkin Pie spices

–  1 tsp Vanilla

– pinch Himalayan Sea Salt

 

You will need a very good blender or a Vitamix to thoroughly blend all ingredients together until smooth.  If you are using a blender, mix all ingredients together and use small batches to blend until very smooth – no nut chunks.

 

Pour the mixture on to the crust and spread out evenly.  Put this into the freezer and let sit for an hour or two.

 

Whip Topping

–  2 cups raw Cashews

–  4 tbsp Agave

–  1 tsp Vanilla

–  8 oz water

Put the cashews, agave and vanilla in the Vitamix or blender and slowly add water.  You may need all the water or a little less. Process until smooth and pourable but not runny.  Pour and spread evenly on top of the pumpkin mixture.  Keep in freezer for several hours.  You can keep it i the fridge but it is much softer.  Both are good!

 

www.jodiburke.com

Pumpkin Cheesecake

 

If you like this recipe and want to learn how to add in more plant-based, whole foods into your diet but don’t know where and how to get started, please feel free to contact me via jodi@jodiburke.com or by phone 778-836-2922. I’m more than happy to help. I can help you with Health Coaching, Kitchen Make Over, Transformation Cleanse and Ladies Raw Dinner Preparation. I have also compiled my vegan recipes which I have perfected through many years of being in the kitchen.   Get a free copy of my book, Amazing & Tasty Vegan Recipes That Are Easy to Make [Kindle Edition]. Please take note, it’s free only from 10/21/2014 – 10/23/2014.

2 replies
    • admin
      admin says:

      Cashews are great to make a whip, cream sauce even cheese – come bakc for more recipes with those and thanks for stopping by!!

      Reply

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