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I very rarely go wrong with recipes by Melissa Costello of Karma Chow. This is such an easy recipe, it's almost ridiculous! You don't even need an oven. Delicious...and vegan too! You can print the recipe out by clicking the link above and/or you can watch the video on how to make it here: http://karmachow.com/karma-chow-tv/2012/11/16/thanksgiving-dessert-vegan-pumpkin-cheesecake-on-fitsugartv.html
CRUST
2 c. walnuts nuts or pecans
½ c. dried coconut
¼ c. agave nectar
¼ tsp sea salt
FILLING
2 c. cashews, soaked for 4 hours
1 can pureed pumpkin or 1-1/2 cups raw pureed pumpkin
3 TBS. coconut oil, melted
3 TBS Lemon juice
½ c. agave nectar
3 TBS coconut water or coconut milk
1 tsp vanilla extract
2 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
1 tsp ground ginger
TO MAKE CRUST:
In food processor, pulse walnuts, agave and coconut together until sticky. Press into a 9-inch spring form pan.
TO MAKE FILLING:
In a blender blend all filling ingredients together until smooth and creamy. If mixture is too thick, add a bit more coconut water. Pour into crust and freeze for 1-2 hours until firm. Slice while frozen and defrost for 1 hour before serving.
CRUST
2 c. walnuts nuts or pecans
½ c. dried coconut
¼ c. agave nectar
¼ tsp sea salt
FILLING
2 c. cashews, soaked for 4 hours
1 can pureed pumpkin or 1-1/2 cups raw pureed pumpkin
3 TBS. coconut oil, melted
3 TBS Lemon juice
½ c. agave nectar
3 TBS coconut water or coconut milk
1 tsp vanilla extract
2 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
1 tsp ground ginger
TO MAKE CRUST:
In food processor, pulse walnuts, agave and coconut together until sticky. Press into a 9-inch spring form pan.
TO MAKE FILLING:
In a blender blend all filling ingredients together until smooth and creamy. If mixture is too thick, add a bit more coconut water. Pour into crust and freeze for 1-2 hours until firm. Slice while frozen and defrost for 1 hour before serving.
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