Pumpkin Chai Spiced Cheesecake (Paleo, Vegan)
I’ve had some really great ideas lately for things I want to start doing with this blog. My ultimate goal is to have a cookbook (working on it!), but I want to add a few other cool things to my repertoire too. I have so many little recipes for natural household cleaners with essential oils, herb infused cooking ingredients, the whole nine. Once I get some more time, I will definitely be sharing!
On a side note, Thanksgiving is 2 weeks away, and I’m left wondering where 2017 went. I think I can speak for most when I say that 2016 was just a lengthy and traumatic, so we were all waiting for 2017 to be a nice transition to figure all of our shit out.
I don’t think that happened, because it’s November and I’m not sure what I’ve done for the last 10.5 months. And I only drank a *few* beers.
Regardless, I plan on spending the rest of this year making my time count – I have a lot I want to accomplish, and I’m tired of letting time pass me by. To start, I want 2018 to have newsletters, updates, and I want to share with you all whatever it is you’re looking for when you walk into your kitchen and want to be inspired.
This post is short and sweet, didn’t take a lot of time… much like this recipe J I have another variation of this that I’ll have to post, but I wanted you all to have a delicious, gluten free/vegan alternative to bring to the Thanksgiving table next week! For a person that doesn’t really eat desserts… this one takes the cake. Pun intended.
Pumpkin Spiced Cheesecake (Gluten Free, Vegan)
prep time: 25 min
cook time: n/a
- 1 cup almonds
- 1¼ cup Medjool dates, pits removed
- 1 tsp cinnamon
- 1½ cup raw cashews, soaked and drained**
- ½ cup coconut cream
- ½ cup agave nectar
- 1 tsp vanilla extract
- ¼ cup liquid virgin coconut oil, melted
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 cup canned pumpkin
- 3 tsp chai tea leaves (approx. 2-3 tea bags)
**soaking the cashews for 4-5 hours is best, but you can also soak for about 20-25 minutes in a bowl of boiling water)
For the crust:
- Add dates, cinnamon and almonds to food processor and pulse on high for 1-2 minutes until finely chopped and mixture starts to become sticky when you pinch it together. If the mixture is too dry, add more dates. If it’s too sticky, add more almonds, a small handful at a time.
- Transfer your crust to an 8″ springform pan. Firmly press crust into the bottom of the baking dish, ensuring that it is packed evenly around the entire dish and no air bubbles remain. Set aside.
For the cheesecake:
- In a blender, add cashews, coconut cream, agave nectar, vanilla extract, pumpkin, coconut oil and pumpkin pie seasoning. Blend on high until filling is very smooth and appears creamy, about 2-3 minutes.
- Pour half of the batter over the crust, making sure to get rid of any bubbles and that it’s covered evenly. Place in the freezer while you work with the remaining batter.
- Add the chai tea leaves to the last half of the batter and blend for another minute or so, making sure the entire mix is evenly blended.
- Gently pour the chai batter over the first batter slowly, so as to not mix the two. Tap the sides of the dish to ensure the layer is evenly covering the rest, and to get rid of any air bubbles.
- Place cake in freezer for at least 2 hours to set. Before serving, remove from freeze for about 15 minutes to allow to thaw.