Pumpkin Pie ‘Cheesecake’ Slice. Once soft enough, place into food processor and process into a smooth purée. These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake. Pumpkin cheesecake is not technically a pie, but it does have a crust and has become a Thanksgiving classic.
You can have Pumpkin Pie ‘Cheesecake’ Slice using 17 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Pumpkin Pie ‘Cheesecake’ Slice
- Prepare of Base:.
- It’s 1 cup of medjool dates.
- It’s 1 cup of almonds.
- It’s 1 tsp of vanilla.
- It’s 1 tsp of cinnamon.
- You need 2 tsp of coconut oil.
- It’s of Pumpkin ‘Cheesecake' Layer:.
- Prepare 2 cups of cashews - soaked overnight.
- Prepare 1 cup of pureed pumpkin (step 2).
- Prepare 1/2 cup of maple syrup.
- Prepare 1 tsp of ground cinnamon.
- You need 1/2 tsp of ground nutmeg.
- Prepare 1/4 tsp of ground ginger.
- You need 1/4 tsp of ground allspice.
- It’s 1/4 of ground cloves.
- Prepare 1 tsp of vanilla.
- It’s 2 tbsp of coconut oil.
It packs all the flavors of old fashioned pumpkin pie Do not use low-fat ingredients for this. Just make the cheesecake and share it with friends, eat a tiny slice and give the rest away or eat the whole thing. cheesecake-marbled pumpkin slab pie. Imagine everything you love about pumpkin pie in a cheesecake. Imagine everything you love about pumpkin pie in a cheesecake.
Pumpkin Pie ‘Cheesecake’ Slice instructions
For Base: pulse dates, almonds, coconut oil, vanilla, and cinnamon in the food processor into a crumble. Press this mixture into a lined slice tin, pressing down until smooth. Place in the freezer while you create the middle layer..
To Make Pumpkin Puree: take 1/4 of a small pumpkin, chop into even cubes and steam until soft. Once soft enough, place into food processor and process into a smooth puree. Set aside in a bowl to cool..
To Make ‘Cheesecake’ Layer: place cashews, maple syrup, cinnamon, nutmeg, ginger, allspice, cloves and coconut oil in the food processor. Process until smooth..
Divide layer in half. Leaving one-half in the food processor and pour the other half of the layer over the base, smooth this and return to the freezer to set for about half an hour..
With the half of the mixture still in the food processor, add in the pumpkin puree and process until mixture is nice and smooth..
Pour pumpkin layer on top of the other layer and smooth evenly. Return to the freezer to set..
To serve, remove from freezer about 1 hour before serving and slice while still frozen..
This tall, elegant dessert begins with a graham cracker and pecan Just before serving the cheesecake is garnished with orange slices for stunning presentation. Pumpkin cheesecake has become a fall and winter dessert classic for good reason. The lively, familiar spices of classic pumpkin pie are balanced by the cool and creamy goodness of a New York-style cheesecake. The combination makes each bite memorably delicious and worthy of any celebration. This post may contain affiliate links.
