Autumn in all its glory means pumpkin something. This time it's pumpkin cheesecake, and the maple-cinnamon pecan topping adds just the right warm sweetness.
Fortunately, while this pumpkin cheesecake may look (and taste) sinfully delicious, it’s not your typical, sinful dessert. It’s made with real food ingredients that make this a healthier holiday indulgence.
Check out some of the benefits!
Pecans are loaded with age-defying antioxidants, protein, and fiber.
Dates contain fiber & nutrients making them one of the best ways to add sweetness.
Cashews are rich in magnesium and other minerals, as well as healthy fats.
Pumpkin Puree is high in Vitamin A, a nutrient needed for blemish-free skin.
Now that you've had the rundown, here’s the recipe:
Pumpkin Cheesecake with Maple Cinnamon Soaked Pecans
Serves 12
Ingredients:
MAPLE PECAN TOPPING
- 2 tsp. maple syrup
- ¼ tsp. cinnamon
- ¾ cup pecans, chopped
CRUST
- 2 ½ cups pecans
- 1 cup dates
- ¼ inch piece ginger (optional)
- ¼ tsp. pumpkin pie spice or cinnamon
- pinch of salt
- ¼ cup dried, unsweetened shredded coconut
CHEESECAKE FILLING
- 1 ¼ cups raw cashews, soaked in water at least 4 hours or overnight
- 1 ¼ cups pumpkin puree (canned or fresh)
- ½ cup fresh squeezed lemon juice
- ½ cup liquid coconut nectar
- ¼ inch piece ginger (optional)
- ¾ cup coconut oil
- 1 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
- water, as needed to blend
Instructions:
First, prepare the topping, so the pecans can soak. Mix maple syrup and cinnamon in a small bowl. Add chopped pecans, mix well, and set aside.
For the crust, whiz pecans in high-speed blender until they make a powder, then add dates, ginger, pumpkin pie spice, and salt and process again until combined. The mixture should stay together when squeezed in your hand. Line the bottom of a 6-inch spring form pan with shredded coconut, then press pecan mixture into bottom and up sides.
Next, prepare the filling. Drain the cashews, and then throw all ingredients into a blender and process on high for about 2 minutes, until completely smooth. If well soaked, you likely won’t need additional water, but if your blender isn’t powerful enough, add as little water as necessary to blend and create a creamy texture. Pour mixture on top of crust.
Spoon maple soaked pecans on top.
Cover and place in freezer for two hours, to firm up before serving. When you are ready to serve, thaw in fridge for at least an hour.
This cheesecake will then last in the refrigerator for up to 3 days, and in the freezer, about 5 days.
Get the printable recipe here.
About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue,The New York Times,NBC,Well + Good, and more. Her first book,The Real Food Grocery Guide, will teach you how to eat healthy without going broke.
Check out her site, www.mariamarlowe.com
, or follow her on Instagram @MariaMarlowe and Facebook for more healthy recipes.
