Ultra Dreamy Pumpkin Cheesecake

Posted by on Oct 13, 2014 in Recipes | 0 comments

Okay so the thing about opening a big can of pumpkin purée is that it goes a really, really long way. After baking my pumpkin bread the other day, I still had a little left over. What better way to use it up than to make a pumpkin cheesecake? None, I tell you. 

For this cheesecake, I actually do use a cashew cheese that has been fermented overnight.  And to get the creamiest of creamiest mouth feels, I use Irish moss powder, which also thickens it. 

Now, there is a bit of controversy about Irish moss, because it is a source of carrageenan, which, in its heavily processed and isolated state for large-scale food production has been shown to be inflammatory and carcinogenic.  The carrageenan in irish moss however is in its natural whole foods state. It hasn’t been extracted or fundamentally changed and for that reason it is not the same thing. If you are particularly concerned however, you could use 3/4 tsp of agar agar powder instead (although it won’t be as creamy). 

The dreamiest ever pumpkin cheesecake!

The dreamiest ever pumpkin cheesecake!

Now, back to the cheesecake! This thing really, really is the things dreams are made of.  It’s decadent, that’s for sure, but it feels light. And with warming spices like cloves and cinnamon, it is just the thing for cool autumn nights. 

Mmmm....

Mmmm….

Pumpkin Cheesecake
Serves 8
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Total Time
14 hr
Total Time
14 hr
Cashew Cheese
  1. 2 cups cashews, soaked for 4-6 hours
  2. Kombucha
Crust
  1. 1/2 cup pecans
  2. 5 dates
  3. Dash of cinnamon
  4. Pinch of nutmeg
  5. Tiny pinch of salt
Cheesecake
  1. Prepared cashew cheese
  2. 1/2 cup maple syrup
  3. 1/4 cup coconut palm sugar
  4. 1 tsp cinnamon
  5. 1/4 tsp nutmeg
  6. 1/8 tsp allspice
  7. 2 whole cloves, or 1/4 tsp ground cloves
  8. 1/2 cup pumpkin purée
  9. Tiny pinch of salt
  10. 2 tbsps irish moss powder
Cashew Cheese
  1. Place soaked cashews in your blender with enough kombucha to cover about an inch above the cashews.
  2. Blend for a few seconds until you get a cottage cheese-like consistency.
  3. Pour into a large bell jar, cover with cheesecloth, and leave in a warm place to ferment for 6-12 hours.
  4. When it is ready, the curds should have separated from the whey and you should see bubbles in the curds.
  5. Drain excess whey out.
  6. Pour the cheese into a nut milk bag and squeeze out remaining whey.*
Crust
  1. Add pecans, dates, cinnamon and nutmeg to your food processor and process until it forms a course crumb.
  2. The mixture should hold together when pressed. If it doesn't, add a teaspoon of water and pulse a few times to combine.
  3. Press mixture into the bottom of an 8-inch springform pan or two 4-inch springform pans.
Cheesecake
  1. Place all ingredients in your blender and blend on high until creamy and smooth.
  2. Pour over crust.
  3. Pick up and drop the cheesecake a few times to release any air bubbles and even out the top.
  4. Place in the freezer for about an hour until it firms up, or in the refrigerator overnight.
  5. Keep it in the fridge!
Notes
  1. *Keep the whey and drink it! It's like a delicious buttermilk. Full of probiotics and oh so tasty!
Vegan Sweet and Simple http://vegansweetandsimple.com/
I topped my cheesecake with a little grated raw golden white chocolate from Organic Nectars. That is completely optional though, because the cheesecake is so good, you’ll feel sad when it ends. In fact, I made it twice last week (just to make sure I got the recipe right, not because it was totally addictive… um… yeah…). 

Yum!

Yum!

And if you can’t wait the hour or so for it to set, there’s really no need to. You can do like I did at one point and make upside down cheesecakes by pouring the cheesecake mixture in a sundae dish and sprinkling the crumb on top. 

Upside down pumpkin cheesecake!

Upside down pumpkin cheesecake!

Yes, I did that. 

Instant gratification!

Instant gratification!

I hope you are all enjoying fall as much as I obviously am! 

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