Gluten Free Pumpkin Cheesecake

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Vegan and gluten free pumpkin cheesecake

Gluten free pumpkin cheesecake is a delicious way to make use of all the colorful bounty of fall squash. Start to finish, this can be served in less than one hour!

Gluten Free Vegan Pie Crust10
10 medjool dates (soak in water for 5 minutes)
1 cup pecans
1 cup walnuts
1 cup almonds
1 cup coconut
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
Makes enough to fill a 10 inch pie plate.

Place dates in a bowl of water to soak. Add the other ingredients to food processor. Puree for a few minutes, until reduced to a sand-like consistency. Add dates (remove the pits!) and mix until a sticky ball forms. Press into pie plate.

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pumpkincheesecake4Gluten Free Pumpkin Cheesecake:
1 cup cashews
1 cup cooked pumpkin (or a 15oz can) [any squash or sweet potato can be used]
1 cup (16oz) of tofu (for soy free, substitute 1/2 cup cashews + 1/2 cup pumpkin)
1/2 cup maple powder (or 2/3 cup maple syrup)
1/4 cup yeast flakes
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 tsp salt
1 tsp cinnamon
1/2 tsp xantham gum
1/4 tsp nutmeg
1/4 tsp clove

My preferred method for cooking pumpkin or any squash is to place in the oven whole and bake at 425 degrees for about an hour, depending on size. This makes cutting and seed removal so much easier.

Preheat oven to 350 degrees. Soak* cashews in water for a minimum of 2 hours (optional, but recommended!). Add all ingredients to food processor or high-powered blender. Puree until creamy (4-5 minutes).

Taste it with your finger. If you prefer a more pungent flavor, add another 1/4 cup yeast flakes. If you’d like it sweeter, add more maple powder. Another tsp each of lemon and vinegar will increase the tartness.

Put batter into crust. Bake for 25 minutes. Allow to cool. Serve gluten free pumpkin cheesecake warm, or refrigerate and serve chilled. Leftovers freeze well.

Top with homemade whipped cream. Click here to see three easy options!


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**Soaking raw nuts improves the taste because dust, residue and tannins are released and rinsed away, creating a smoother flavor. As little as 20 minutes shows great improvement, but leaving them in a bowl overnight is fine. Just rinse thoroughly.

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Comments (4)

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  1. Shannon says:

    How many dates did you use? Merci :)

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