Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Pumpkin Cheesecake [Vegan/Gluten Free]

by Chelsea @ Make Real Food on October 11, 2013, 10 comments

Cheesecake is a pretty magical food.

I’ll be honest, though.  I never ate much cheesecake before I stopped eating dairy.  I mean, if one was around, I would partake, but I had never made one.  Ever.   But the second I quit eating diary, I wanted cheesecake.  PRONTO.  Shortly there after, I found this ‘Raw Cashew DreamCake’ Recipe.  And, it is just that – dreamy.  I make it frequently in the summer, with strawberries.  This pumpkin cheesecake is a spin off of the Dream Cake recipe, and I would consider it a fall dream cake.  Mainly because I dream about eating it – like every day.

Pumpkin Cheesecake [Vegan/Gluten Free]

Pumpkin Cheesecake [Vegan/Gluten Free]

Click Here for a Printable Version

Ingredients:

Crust:

  • 1 cup walnuts (pecans or almonds would work too)
  • 1 cup dates (soaked for about an hour and then drained if dry)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cinnamon

Filling:

  • 1 + 1/2 cups unsalted cashews, soaked for at least 2 hours and then drained
  • juice of 2 lemons
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut oil, melted
  • 1/3 cup maple syrup
  • 1 cup pumpkin butter*

* Pumpkin Butter Note: I used the recipe attached, subbing 3/4 a cup of maple syrup for the honey.  I made it on the stove top.  You could substitute store bought pumpkin butter, or you could do a combination of 3/4 cup pumpkin, 1/4 cup maple syrup, 2 + 1/2 teaspoons pumpkin pie seasoning.

Let’s Make It:

  1. First we’ll make the crust: place all of the ‘crust’ ingredients into a food processor with an ‘S’ blade
  2. Blend until crumbly, but sticking together.  Use the ‘pulsing’ blend as to not over-blend.  You’ll know it’s ready when you can stick the crust together with your fingers
  3. Dump the crust into a 9 inch pie plate, and press into the bottom, forming a crust.  Set asidePumpkin Cheesecake [Vegan/Gluten Free]
  4. Melt the coconut oil and the maple syrup together over low heat, stirring often.  Turn off the heat as soon as the coconut oil melts
  5. Add all of the ‘filling’ ingredients to a high powered blender (or the food processor if you don’t have a high powered blender – if so – clean it well to remove all of the crust first)
  6. Blend until creamy and no lumps remain (this could take a few seconds)Pumpkin Cheesecake [Vegan/Gluten Free]
  7. Pour pie filling on top of pie crust and smooth out evenlyPumpkin Cheesecake [Vegan/Gluten Free]
  8. Refrigerate for at least 4 hours before serving, but overnight is best
  9. Serve cold, store leftovers tightly covered and refrigerated

Pumpkin Cheesecake [Vegan/Gluten Free]

What sweet foods remind you of Fall?

-Chelsea

I added this recipe to a fall recipe roundup here!

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10 thoughts on “Pumpkin Cheesecake [Vegan/Gluten Free]

  1. Wondering- we have a peanut allergy and finding cashews that do not contain peanut oil has proved impossible- would any other nut maybe work- or tofu??? just wondering thanks

    • Hi Christi! Thanks for stopping by! I’ve never tried it with any other nuts, but almonds would probably work, but I would soak them for about 12 hours first. Also, macadamias come to mind too! Tofu would probably work – but you would need to make sure that it’s ‘silken’ tofu – which doesn’t require cooking, where other tofu types need to be cooked before eaten. I’d love to hear how it turns out if you try it!

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