Pumpkin Cheesecake \\ Sweet Laurel
Dairy-free dreams come true with this cheesecake. My husband Nick is a cheesecake guy. It is his favorite dessert, and if he is craving a really special treat, cheesecake is usually at the top of his list. When we changed our lifestyle to be grain-free, dairy-free, and refined sugar-free, I needed to figure out an alternative to the classic dessert, and one that Nick would love just as much as the dairy and sugar full version. After lots of testing, I came up with this recipe. And as a little teaser, the Sweet Laurel Cookbook has a delicious version of this recipe, Creamy Cheesecake, which I’m excited to share with you when it comes out April 3. But for now, here’s my pumpkin spice and everything nice version!
Yields 1 Cheesecake
To make the crust:
2 cups pecans or almonds, or nut flour
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/2 teaspoon Himalayan pink salt
Preheat oven to 350.
Prepare a springform pan by lining the base with parchment paper and greasing the sides with coconut oil.
In a food processor, blend the nuts, maple syrup, coconut oil and Himalayan pink salt. Press into the base of a springform pan. Bake 10 minutes. Allow to cool while you prepare your filling.
To make the cheesecake filling:
1 cup coconut yogurt
1/4 cup maple syrup
2 tablespoons date paste, or 3 pitted dates
3/4 cup pumpkin
2 tablespoons arrowroot powder
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
In a blender, pulse the coconut yogurt, maple syrup, pumpkin, and date paste together until mixture is congealed. Pour into a bowl, and beat coconut yogurt mixture with eggs using a hand whisk or stand mixer. Slowly add arrowroot powder, lemon juice, vanilla extract, and spices. Mix until batter is well incorporated.
Pour into cooled pie crust and bake at 350 for 45 minutes. Remove from oven and allow to cool completely.