Pumpkin Chai Cheesecake
Cooking Steps
Crust:
1/2 c pitted dates
1/2 c pecans
1/3 c coconut flakes
Put all of the ingredients in food processor & pulse it hits breadcrumb consistency.
You want to be able to press this between your fingers and have it kind of stick together.
Press to the bottom of your pan, keeping it just on the bottom.
Filling:
1-1/2 c soaked cashews (you must soak it overnight or for at least 4 hours, otherwise it won’t reach the creamy texture it needs to be.)
1-1/2 c pumpkin puree
1/2 c coconut oil – melted
1/3 c honey
1/2 tsp vanilla extract
1 tsp cinnamon
1/3 tsp cloves
1/3 tsp ginger
1/3 tsp nutmeg
1/3 tsp all spice
1/3 tsp cardamon
1/4 tsp of fennel
Put all of the ingredients in a food processor or blender; this will take a bit of effort.
Blend, re-blend, stir, re-blend, repeat…
The filling needs to be super creamy and not chunky at all to feel like cheesecake. (Take your time with this step, the results are worth it.)
Spoon the entire filling amount into your pan.
There’s no magic secret. Just pile it on evenly.
Cover and freeze or refrigerate for a few hours so that it’s got a firm.
For texture, I added some chopped pecans in which I toasted in the oven with a sprinkle of cinnamon, nutmeg, and ginger.
Serves 5
30 mins
This is a Non-Dairy Recipe
Ingredients
- 1/2 c pitted dates, 1/2 c pecans, 1/3 c coconut flakes
- 1 1/2 c cashews, soaked in water for at least 4 hours
- 1 1/2 c pumpkin puree (or canned)
- 1/2 c coconut oil, melted
- 1/3 c honey
- 1/2 tsp vanilla extract
- 1 tsp cinnamon, 1/3 tsp nutmeg, 1/3 tsp cloves, 1/3 tsp nutmeg, 1/3 tsp ginger, 1/3 tsp all spice (2 tsp pumpkin spice)
- 1/3 tsp cardamom, 1/3 tsp cloves, 1/4 tsp fennel
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11 Responses to “Pumpkin Chai Cheesecake”
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[...] blogs and sites on the web!Pumpkin Chai Cheesecake Fast Paleo / Posted on: October 17, 2012Fast Paleo – Crust: 1/2 c pitted dates 1/2 c pecans 1/3 c coconut flakes Put all of the ingredients in [...]
What’s the correct amount of cashews? .5 cup or 1.5 ingredients says one thing and recipe direction says another. Thank you
One and a half cups
Thanks, good catch! ~James
Where’s the chai in the recipe also???
Can the pecans be replaced with almonds in the crust? I cannot eat pecans but can tolerate almonds.
Hi Ryan! Chai, or Masala Chai is a combination of tea and spices, so the “Chai” flavor in this recipe comes from the spices. Andrea, sure, almonds should sub for pecans just fine, experiment and see
~James
Fantastic! Follow the directions and make it really creamy!! Thought it tastes wonderful. Next time going to make more crust and use it on the sides as well!
This is so very delicious! I followed the directions exactly and the texture is perfect. I shared with friends and they loved it too. This recipe is a keeper.
This recipe is amazing! Came out perfect.
I just made this tonight…I mistakenly bought prunes instead of dates but those worked just fine as well. It is in the fridge right now, but the little taste I had from the food processor ‘clean up’ was AMAZING!
[...] mean that just as cavemen in different regions evolved to eat different foods (because that’s what was available) we will adapt and evolve to eat the beans grains and dairy products we’ve been [...]