The pumpkin keeps coming! I wish I had made this for Canadian Thanksgiving but it's never too late. Marlie asked if I have a pumpkin patch in my back yard - No, but this was a huge pumpkin! A load of it has gone into the freezer for future use. I've finally gotten around to make a pumpkin cheesecake. I paired it with a chocolate crust spread with chocolate sauce, and the same sauce swirled into the filling. I have to say that I will definitely be making this again!!!
Pumpkin Cheesecake with Chocolate Swirl
This crust recipe did more than I needed for the cake. I pressed a little into mini silicone cups to make mini cheesecakes and then cut some into squares and dipped in chocolate.
1 1/4 cups almonds
1/2 cup pitted, packed dates, chopped
1/4 cup raisins
4 tablespoons cacao powder
1 teaspoon vanilla
1-2 teaspoons water
Pinch of salt
In a food processor grind the almonds to flour.
Add the raisins, dates, salt and cacao. Grind until broken down.
Add the vanilla and water. Grind and then press some mixture together to make sure it sticks. Add a little more water if needed.
Press into the bottom of an 8" spring form pan.
This filling is so delicious that you could eat it as a pudding with the addition of extra liquid or less coconut oil.
1 1/4 cup packed, cooked pumpkin puree
1 cup cashews
1/2 cup almond milk
1/4 cup + 1 tablespoon maple syrup
7-10 drops stevia
1 1/2 teaspoons cinnamon
1 1/2 teaspoons pure vanilla
1/4 teaspoon fresh grated nutmeg (1/8 teaspoon dry)
1/2 cup + 2 tablespoons melted coconut oil
Blend all but the oil in a blender until completely smooth.
Add the oil and blend again to incorporate.
Pour the mixture over the crust.
Optional - spoon blobs of chocolate sauce of top. Push down with a chopstick and swirl the chocolate around.
Chill for 12 hours in the fridge to set.
Try making mini cheesecakes too!
Happy Thanksgiving to my American friends!