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<\/p>\nThis pumpkin cheesecake may look (and taste) sinfully delicious, but it\u2019s not your typical dessert. It\u2019s made with real food ingredients that make this a healthier holiday indulgence.<\/p>\n
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Check out some of the benefits:<\/span><\/p>\n Pecans<\/b> are loaded with age-defying antioxidants, protein, and fiber.<\/span><\/span><\/span><\/span><\/p>\n Dates<\/b> contain fiber & nutrients making them one of the best ways to add sweetness.<\/span><\/span><\/p>\n Cashews<\/b> are rich in magnesium and other minerals, as well as healthy fats.<\/span><\/span><\/p>\n Pumpkin<\/b> is high in Vitamin A, a nutrient needed for blemish-free skin.<\/p>\n Here\u2019s the recipe:<\/span><\/p>\n Pumpkin Cheesecake with Maple Cinnamon Soaked Pecans<\/b><\/span><\/span><\/p>\n Serves 12<\/p>\n Ingredients:<\/p>\n MAPLE PECAN TOPPING<\/p>\n 2 tsp. maple syrup<\/p>\n \u00bc tsp. cinnamon<\/p>\n \u00be cup pecans, chopped<\/p>\n CRUST<\/p>\n 2 \u00bd cups pecans<\/p>\n 1 cup dates<\/p>\n \u00bc inch piece ginger (optional)<\/p>\n \u00bc tsp. pumpkin pie spice or cinnamon<\/p>\n pinch of salt<\/p>\n \u00bc cup dried, unsweetened shredded coconut<\/p>\n CHEESECAKE FILLING<\/p>\n 1 \u00bc cups raw cashews, that have been soaked in water at least 4 hours or overnight<\/p>\n 1 \u00bc cups pumpkin puree (canned or fresh)<\/p>\n \u00bc inch piece ginger (optional)<\/p>\n 1\/2 cup fresh squeezed lemon juice<\/p>\n \u00bd cup liquid coconut nectar<\/p>\n \u00be cup coconut oil<\/p>\n 1 tsp. pumpkin pie spice<\/p>\n 1 tsp. vanilla extract<\/p>\n water, as needed to blend<\/p>\n Instructions:<\/p>\n For the topping, mix maple syrup and cinnamon in a small bowl. Add chopped pecans, mix well, and set aside.<\/p>\n For the crust, whiz pecans in high-speed blender until they make a powder, then add dates, ginger, pumpkin pie spice, and salt and process again until combined. The mixture should stay together when squeezed in your hand. Line the bottom of a 6-inch spring form pan with shredded coconut, then press pecan mixture into bottom and up sides.<\/p>\n For the filling, drain cashews, and then throw all ingredients into a blender and process on high for about 2 minutes, until completely smooth. If well soaked, you likely won\u2019t need additional water, but if your blender isn\u2019t powerful enough, add as little water as necessary to blend and create creamy texture. Pour mixture on top of crust.<\/p>\n Spoon maple soaked pecans on top.<\/p>\n Cover and place in freezer for two hours, to firm up before serving. When you are ready to serve, thaw in fridge for at least an hour. Will then last in refrigerator for up to 3 days, and in the freezer, about 5 days.<\/p>\n","protected":false},"excerpt":{"rendered":" This pumpkin cheesecake may look (and taste) sinfully delicious, but it\u2019s not your typical dessert. It\u2019s made with real food ingredients that make this a healthier holiday indulgence. Check out some of the benefits: Pecans are loaded with age-defying antioxidants, protein, and fiber. Dates contain fiber & nutrients making them one of the best ways… <\/p>\n<\/div>\n