Luscious Pumpkin Cheesecake with Chocolate Shavings on top

The title says it all, this pumpkin cheesecake is luscious, pleasant, heavenly and divine all in one. It is topped with cinnamon, coconut sugar and dark chocolate shavings.

It is sweetened with dates and has no refined sugar, no gluten, dairy or even oil, yet is is so unbelievably creamy and rich you would never ever know. This dessert screams take me to a party, a holiday dinner or serve me alongside your favorites this season. Or you can do what I did and make one, just because! I love to make a big cheesecake, place it in the freezer and enjoy a small slice here and there throughout my week. I used to make Betty Crocker, now I make my own version that is completely healthy and requires no baking either. This recipe is featured in my latest Artistic Vegan Show #7. ​I have full confidence in this recipe and if you like pumpkin and cheesecake then you will LOVE this recipe!!! 

Makes 1 Large Pumpkin Cheesecake - 12 Servings 
308 Calories | 7.5g of Protein 

CRUST:

• 1 1/2 Cup Walnuts or favorite
• 1 Cup Medjool Dates - Pitted
• 1/4 tsp Salt

Feel free to add a dash of vanilla, pinch of cacao and/or cinnamon.

PUMPKIN CHEESECAKE:

• 1 1/2 Cup Raw Cashews - Soaked 4-8 hours, Drained & Rinsed
• 1/2 Cup Pumpkin Puree
• 1 Lemon Squeezed (or 4 tsp lemon juice)
• 1 tsp Pure Vanilla Extract
• Pinch of Salt
• 1/2 tsp each: Cinnamon, Nutmeg and Pumpkin Spice
• Opt: Pinch of Cloves
• 1/2 Cup Pitted Medjool Dates - Packed
• 3/4 Cup Coconut Milk or desired

OPTIONAL TOPPINGS:

• Sprinkle of Cinnamon
• Sprinkle of Coconut Sugar (similar to brown)
• 1/2 Dark Chocolate Bar - Shaved and sprinkled on top

PEACEFUL PREPARATION:

1. Combine the crust ingredients in a food processor. Pulse, scrape down, pulse until it sticks together easily. 
2. Grease a spring-form pan or your favorite, take 2 long strips of parchment paper and make an X pattern on the bottom, with the excess hanging above. This way you can remove the pie from the pan easily.
3. Press the crust firmly and evenly into the prepared pan. 
4. Place the Pumpkin Cheesecake ingredients into a blender. Blend, scrape down the side and blend again until it is completely smooth.
5. Pour the Cheesecake mixture into the prepared crust. Spread evenly. Tap it a few times to release any air bubbles. Sprinkle with toppings. 
6. Place in the freezer overnight or until frozen, about 4-8 hours. Let it thaw slightly, slice and serve! You can also place it in the fridge 20 minutes before serving for that soft cheesecake texture. ENJOY!