It’s PUMPKIN SEASON! Why why whyyy was it 89 degrees today? October anyone? I WANT FALL! Okay. End rant.
Fall means pumpkin pie and pumpkin cheesecake (and pumpkin everything else). I wanted to make pumpkin cheesecake dairy-free/grain-free since that stuff messes my system up. No bueno. I also wanted to find a recipe that I didn’t have to bake. I’m so intrigued by making things raw with soaked cashews, so I thought I’d give it a try. Because of that unfamiliar territory, I decided it would be best to follow a recipe. Enter FitandFuel.
So this recipe gives you two options. 1) to bake the crust and 2) a slightly different crust that you don’t have to bake. I chose to bake the crust. FAIL. I suggested baking it for 20 minutes or until browned. I check it at 13 minutes and it was getting there, and then at 17 minutes it was burnt. I should have taken it out at 13 because since it was on the metal spring form pan, it kept baking even when I pulled it out of the oven. Needless to say, I couldn’t really salvage the majority of it. I decided to make cupcakes instead. I was able to salvage enough crust to make little crusts for 6 of the muffins. (The rest were just crustless, and honestly, I liked those better!)
Outcome: I really like the cheesecake! It was creamy and tasted just like how I remember ‘normal’ pumpkin cheesecake to taste. However, I was not a fan of the crust (even the none burnt part of the crust). If I make this again, I’d probably use almond butter + almond meal and freeze that instead of using nuts.
Below is the recipe as taken directly from the website. The only difference is what I changed or notes, all which are in italics.
Makes: 24 large cupcakes (or 24 thin slices if using a spring form pan)
Prep time: 45 minutes
Cook time: 2 hour 15 minutes
- 1 Cup raw walnuts
- 1/2 Cup raw macadamia nuts
- 1/2 Cup raw pecans
- 2 tbsp grassfed butter (melted)
*I chose to go with a baked crust on this. You can easily go 100% RAW by using 5-6 dates instead of butter and not baking the crust. There is a chance that it can get soggy and that’s why I baked this part of the pie. (I chose the baked version as well but failed in the baking part as notated above)
- 4 Cups raw soaked cashews (roughly 3 cups dry)
- 2 cans organic pumpkin (28 oz)
- 3/4 Cups honey (raw, local, and unfiltered preferably)
- 2/3 Cups coconut oil (melted)
- 2 heaping tablespoons cinnamon
- 1 tablespoon ground ginger
- 1/2 tablespoon nutmeg
- 1/2 tablespoon cloves
- Optional: 1 teaspoon xantham gum (I did not use this)
- Soak your cashews for 2-4 hours in water.** Just put them in a large bowl and fill to a few inches above the nuts, they will absorb a bunch of the water and become soft. Work on the crust while those soak.
**I soaked them for a little over 4 hours and would suggest soaking them for 6 hours.
- Preheat the oven to 350 and get your ingredients together. 1 cup walnuts. 1/2 pecans. 1/2 macadamia nuts. 2 tablespoons butter.
- Combine and blend in a food processor.
- Take that mixture and press it down into your spring form pan. You can use a different pan but it can be a pain to get out. Try to make it as even as possible. Start from the middle and work your way our out. Push the extra up the sides a bit but keep it thin.
- Bake the crust for 20 minutes or until it begins to brown a little.
- Once the cashews are soft drain them and throw 4 cups of them in a food processor.
- Blend until smooth. Should happen pretty fast if they have been soaked long enough.
- Add the rest of the ingredients:
2 cans of pumpkin
3/4 cups of honey
2/3 cups of coconut oil
2 heaping tablespoons cinnamon
1 tablespoon ginger
1/2 tablespoon nutmeg
1/2 tablespoon clove
1 teaspoon xantham gum (optional) (I didn’t use this)
- Mix until its really smooth.
- Once the crust is done baking, let it cool for a few minutes and then add the filling
- Now just stick it in the freezer for a few hours and its good to go! Usually 1-3 hours is enough time. Don’t try release the form or cut it before its set or it will just run out slowly.
- Remove the cheesecake from the fridge about a hour before you are ready to serve it. It should thaw a little bit but still be cold enough to hold its form.
Again, this great recipe came from the interwebs!