Pumpkin Spice Cheesecake with Pecan Caramel Sauce
Tonight we celebrated our dear friend David’s birthday. With the gathering of our friends, not only did we sing happy birthday, but, we shared wonderful dinner and topped it with belly satisfying raw dessert! Pumpkin is one of his favorite flavors so I knew I had to make this for him. Believe it or not but I bought this sugar pumpkin back in December. They have an amazing shelf life when stored properly. I just had to put one to the test and sure enough, 3 months later we were still able to use it to create this special treat! I hope you enjoy this Pumpkin Spice Cheesecake with Pecan Caramel Sauce as much as we did. You can make it as a pie or serve it in bar form.
Ingredients for crust:
Preparation for making the crust:
- In your food processor blend the nuts along with the salt till mealy.
- Add the dates one at a time, but quickly so you don’t over process the nuts. Again – Be careful not to over process.
- You want the batter to hold together when you pinch it.
- Press the crust mixture in the bottom of your pan. I used a 9×9 square Springform pan. These are my favorite types of pans. You could use any size, shape or style to fit the occasion! Set aside while you make the filling.
Ingredients for the Cheesecake batter:
- 2 cups raw cashews, soaked for a min. of 2 hours to soften them)
- 2 cups almond milk
- 2 cups cubed raw pumpkin, sugar pumpkin is the best
- 4 Tbsp lemon juice
- 1/4 tsp salt
- 1 1/2 tsp pumpkin spice
- 1 cup maple syrup or raw agave nectar
- 3 Tbsp lecithin
- 1 cup cold pressed raw coconut oil, melted
Preparation in making the filling:
- In a high-speed blender add the almond milk, lemon juice, salt, pumpkin spice, cubed pumpkin and maple syrup until very smooth.
- Add in the cashews and blend until all graininess is gone. Rub a little batter between your fingers to make sure it is nice and creamy. You are after a smooth mouth feel! This is a good time to taste test. You may need to add additional spice or sweetness, it all depends on the quality of the pumpkin you used. We are dealing with fresh ingredients here and the taste can very largely due to ripeness, etc.
- **Add the lecithin and melted coconut oil and continue blending until creamy and the powder is well-integrated.
- Pour the mixture over the prepared crust.
- Gently tap your pan on the counter top to bring all the bubbles to the surface.
- Place in the fridge to set up.
Tip: If you don’t have pumpkin spice, you make your own by combining the following:
- 1/2 tsp of cinnamon into a small bowl or cup.
- 1/4 tsp of ground ginger.
- 1/8 tsp of ground allspice or ground cloves.
- 1/8 tsp of ground nutmeg.
- Stir to blend.
- Makes 1 tsp of pumpkin pie spice.
Ingredients for the Pecan Carmel Sauce:
- 1/2 cup raw almond butter
- 1/4 cup raw agave nectar
- 1/4 cup yacon syrup
- 1/2 cup date paste
- 2 tsp vanilla extract
- 1/8 tsp sea salt
- 1/4 cup of water (may need more or less, do you want to drizzle or use as a frosting?)
- 1/2 – 1 cup raw pecans, chopped
Preparation for making the caramel sauce:
- Place all ingredients in a high powered blender and process until smooth. You may need to stop occasionally to scrap the sides down.
- Hand stir in pecan or place on top after applying the caramel sauce.
- Store left sauce in the fridge in a glass container for up to 2 weeks. To soften, leave out at room temperature for a few hours or place the container in a bowl of hot water.
- Assembly: Pour caramel over the cheesecake and allow it to drizzle down the sides. Cut and serve!! Keep chilled.