Paleo Pumpkin Cheese Cake

Crust

2 Tbsp grassfed butter or ghee

1 Tbsp honey

½ tsp cinnamon

1 cup hazelnuts-finely ground

¼ cup pecans-finely ground

1/8 tsp Real salt

¼ tsp cream of tartar

¼ tsp baking soda

Filling

1 1/2 cups raw cashews

1/3 cup full fat coconut milk or coconut cream

2 Tbsp gelatin

1/3 cup maple syrup

3 Tbsp olive oil or melted coconut oil

2 Tbsp. lemon juice (approximately 1 lemon juiced)

1/3 cup pumpkin puree or canned pumpkin

1 tsp. vanilla extract

1/4 tsp salt

1-2 tsp. pumpkin pie spice

Directions:

Soak cashews in enough hot water to cover for 1-2 hours.

While the cashews are soaking, start working on the crust.

  1. Preheat oven to 300 F
  2. Place hazelnuts in food processor and process until crumbly then had the pecans and other dry crust ingredients and process until pecans have become crumbly.
  3. Add remaining ingredients and process until blended. About a minute-do not over process.
  4. Then turn out the mixture either onto a pie or springform pan (I prefer the latter) but both work nicely. Line the bottom with a piece of parchment paper to prevent sticking and grease the sides, if using a springform pan.
  5. Pat the crust to reach up the sides of the pan and all around the bottom. It will be fairly thin. Have fun with it! Grab a fork and stab little holes all over the crust.
  6. Bake crust for 13-14 minutes, until it’s golden brown on the bottom. Remove from oven and let cool completely.

Filling:

  1. Drain soaked cashews using a colander
  2. Pour coconut milk, soaked cashews and remaining ingredients into either a food processor or a high powered blender and blend for about 2 minutes or until smooth.
  3. Pour filling mixture into the crust and spread out evenly. Chill until set, about 3-4 hours in the fridge or about an hour in the freezer.
  4. Garnish with coconut whipped cream

P.S. I like buying my nuts, flours, and other dried goods from Thrive Market.

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