Pumpkin Chai Cheesecake
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.
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.