10
Invalid input. Value must be greater than or equal to 1
Ingredients
For the Crust:
1 cup pitted medjool dates
1 1/2 cups walnuts
For the Cheesecake Filling:
3/4 cup raw cashews
3/4 cup macadamia nuts
1/3 cup pumpkin puree
1/4 cup unsweetened shredded coconut
1/2 cup pitted medjool or regular dates
1/2 cup water
1 tablespoon lemon juice
2 teaspoons pumpkin pie spice
1/4 cup pecans or walnuts (optional)
Instructions:
To make the crust, add dates to a food processor and process until they form a ball, pausing to scrape down the sides of the container as needed. Remove and set aside. Add walnuts and vanilla to food processor and process until they are the consistency of a coarse powder. Add the dates back to the food processor and blend until a loose dough forms. It should stick together between your fingers. If it is too crumbly, add more dates and if it is too sticky, add more crushed walnuts.
Line a cake pan (or springform pan) with parchment paper. Place the crust in the pan and press down with your fingers to evenly distribute. Using the back of a spoon press down firmly and allow some of the crust to come up the sides.
To make the Cheesecake Filling, combine cashews, macadamia nuts, pumpkin puree, coconut, dates, water, lemon, pumpkin pie spice and nutritional yeast in a high powered blender and blend until smooth. Spread over the crust.
Cover and refrigerate overnight or until firm.
If desired, garnish with whole or chopped pecans or walnuts before serving.
My Notes:
(Click Edit to enter your notes about this recipe)
Per Serving:
Calories 343
Protein 6 g
Carbohydrates 35 g
Sugars 26 g
Total Fat 23.2 g
Saturated Fat 4.2 g
Cholesterol 0 mg
Sodium 4 mg
Fiber 5.3 g
Beta-Carotene 601 ug
Vitamin C 1 mg
Calcium 53 mg
Iron 2 mg
Folate 25 ug
Magnesium 89 mg
Potassium 448 mg
Zinc 1.4 mg
Selenium 3.5 ug