Raw Gingersnap Pumpkin Cheezecake

Here's another Holiday recipe for ya!  This is so yummy...it just went in the freezer & will be enjoyed tomorrow night at our (after) Thanksgiving Celebration & Raw Food Potluck.  I can't wait !  :-)


Gingersnap Crust:
2 C almonds or pecans, soaked, rinsed & dehydrated
1 tsp Himalayan or Celtic sea salt
2 tsp cinnamon
2 tsp ginger
1 tsp nutmeg
1/2 tsp cloves
1 Tbs blackstrap molasses
1 C light figs, de-stemmed & chopped

Process nuts, salt & spices in food processor until nuts are chopped finely but before they begin turning into nut butter.  Add blackstrap molasses & figs; process until mixture is crumbly & holds together when compacted.  Press into bottom of 9" springform pan (I usually line the bottom of my pan with wax paper so I can transfer the cheezecake onto a serving plate without the pan).

Filling:

2 C cashews, soaked 4 hours, rinsed & drained
2 C pumpkin, peeled, de-seeded & chopped
2 1/4 C warm water
24 dates (about 2 C), pitted, soaked in the warm water for at least 10 minutes (reserve soak water)
2 Tbs ground flax seed
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1/4 tsp cloves
1/2 tsp Himalayan or Celtic sea salt
2 tsp vanilla extract (or 1/2 tsp vanilla powder)
8 tsp lemon juice
8 tsp apple cider vinegar
1 C coconut oil, melted

Ideally, you will need a high-speed blender (VitaMix) to make the filling.  I find it is easier to blend the filling in batches & then stir everything together:

Blend 1 C of the date soak water & cashews until smooth.  Place cashew mixture into a large bowl.

Blend 1 C of the date soak water & 1 C of the pumpkin until smooth.  Slowly add remainder of the pumpkin & blend until smooth.  Add dates & blend until smooth.  Add most of the pumpkin-date mixture to the bowl.

Add remainder of the water to blender, along with the flax, spices, salt, vanilla, lemon juice & apple cider vinegar; blend until smooth.  With blender running on low, slowly drizzle in melted coconut oil & blend until smooth.  Add this mixture to the bowl. 

Stir until all batches are well combined.  Pour into prepared springform pan.  Freeze at least 4 hours.  Remove from freezer about 30 minutes before serving. 

If you lined the bottom of the pan with wax paper, unclamp & remove the outside cylinder; place a plate onto the top of the cheezecake & flip over, remove the bottom pan then carefully peel the wax paper from the crust; place a serving plate onto crust side & flip over.

Slice, serve & enjoy!

Please let me know if you try this & what you think!

Peace, love & kale rocks...
xoxo,
Kat