Best Ever Pumpkin Cheesecake

recipe by: Laura Mierzwa, Registered Holistic Nutritionist and Culinary Nutrition Expert

Pumpkin season is officially here! Why not get started right away with this gluten-free and dairy-free Pumpkin Cheesecake?

For the crust:

1.5 cups pecans

10 medjool dates (soaked 6 hours)

Pinch of Himalayan Salt

1. In a food processor, first add pecans and pulse until finely chopped.
2. Add pitted dates and Himalayan salt and pulse until combined into sticky dough.
3. Press the dough firmly into the bottom of a spring form pan, and place in the freezer for 10 minutes before putting in the filling.

For the filling:

2 cups organic pumpkin puree (not pie filling)

1/8 cup water

1.5 cups cashews (soaked 6 hours)

¾ cup maple syrup

½ cup coconut oil

1 tsp vanilla extract

1 tsp cinnamon

¼ tsp nutmeg

Sprinkle of clove

1. In a food processor, combine drained cashews and water and mix until smooth.
2. Add remaining ingredients and mix for 2 minutes. Add additional spices to taste.

For the frosting: (optional)

¼ cup raw coconut

1/8 cup coconut milk

1 tbsp coconut oil

½ lemon, squeezed

1. Mix all ingredients into food processor until smooth.

Be creative with the topping! Piping is nice for a dinner party, or a pumpkin face for fun with the kids. Chill in fridge until firm.