Phenomenal Spiced Pumpkin Cheesecake {Grain & Gluten-Free}

Pumpkin cheesecake sounds amazing right now, doesn’t it?

There is something about pumpkin blended with lots of rich spices that makes me feel all warm and cozy. The rich, deep flavors that make pumpkin so special will be equally appreciated whether the leaves of the trees are just turning color or the first blanket of fluffy snow is falling outside your door and the log stove warming your tootsies.

If you are trying to avoid grains and gluten as more and more people are, you’ll be excited to find a recipe that is easy and company-worthy. I’ve given my version a 5-star rating, as no one would ever suspect it’s ‘healthy.’

Recently, I experimented with Tasty Yummie’s Pumpkin Cheesecake recipe that’s made by blending cashews and pumpkin. My first attempt was pretty good, but it simply wasn’t spiced richly enough for us, so I tried it again and bumped up the warming spices. This time, it was just right.

So, here is my recipe after some fine-tuning.

Pumpkin Cheesecake Ingredients

• 2 cups raw cashews, soaked for at least 4 hours, preferably overnight, drained
• 6 slightly rounded tablespoons coconut oil (health benefits of coconut oil)
• juice from 1 lemon (or approx. 2 1/2 TBSP.)
• 3 tsp. lemon zest from that lemon, optional (how to zest w/o a zester)
• 1 cup pumpkin puree (canned or fresh)
• 1/4 cup maple syrup (or honey)
• 1 tsp. sea salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon pumpkin pie spice, or to taste
• 1/8 tsp ground ginger, optional

Chocolate Coating

• 1/2 cup coconut oil
• 3 tbsp maple syrup (or honey) ~to taste
• 2 tsp vanilla extract
• 3/4 cup raw cacao powder
• pinch of salt

Set a Pyrex 2-cup measuring cup over a pan with very warm water, but not on a burner. Add the coconut oil to melt. Stir in the maple syrup and vanilla. Slowly mix in the raw cocoa powder into the mixture and stir until it is is all well combined and liquidy. Keep warm until you pour it over the cheesecake mixture.

Directions

• Drain and rinse the soaked cashews. Process in a food processor with the remaining ingredients until smooth and creamy.
• Spread into a 9″ x 11″ glass baking dish
• Cover with chocolate coating
• Refrigerate until 20 minutes before serving
• Top with toasted, salted pecans for an amazing taste combination.

Now let’s stoke the fire, put our feet up and eat!

Bon appétit!

Does anyone else love to experiment with recipes? Do you love pumpkin?

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