Cheesecake is my most favorite dessert. And pumpkin pie ain't so bad either. This recipe is a little early but I think this would be great for Thanksgiving.
Pumpkin Pecan Spice Cheesecake
CANDIED PECANS
Makes 2 cups
2 cups soaked pecans,
¼ cup maple syrup (not a raw product)
½ teaspoon organic vanilla extract
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
Stir together pecans, maple syrup, vanilla extract, seasonings and sea salt in a bowl. Spread walnut mixture evenly on Teflex sheets. Dehydrate at 115 degrees for 12-16 hours until pecans are dry and crunchy.
CRUST
2 cups soaked pecans
2 teaspoons ground ginger
1 ½ teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon organic vanilla extract
¼ teaspoon sea salt
1 cup of dates, unsoaked
Process nuts, spices, vanilla and salt in a food processor until fine; add dates. Continue to process until well incorporated. Transfer the mixture into a 9-inch springform pan and press evenly onto the bottom. Place the pan in the refrigerator until filling is ready.
FILLING
3 cups of cashews, soaked for 1 hour to soften
½ cup lemon juice
½ cup carrot juice
¼ cup raw agave nectar
1 tablespoon pumpkin pie spice
2 teaspoons organic vanilla extract
Mix cashews, lemon juice, carrot juice, agave, spice and vanilla in blender; process until smooth and creamy. Make sure the filling has no lumps. Pour the cheese mixture onto the crust. Place the cheesecake into the freezer for 4 hours or until firm. Let come to room temperature for 30 minutes before serving. Garnish with candied pecans.
