Raw Pumpkin Cheesecake

This Pumpkin Cheesecake is better than the real thing in my opinion and you wont feel like taking a nap afterwards.  My Thanksgiving guests loved this cake and I hope you do too!

Now the name may be a little deceiving, as it does not actually contain pumpkin, but carrots, but I promise once you taste it, you will not be able to tell the difference 😀

Filling:

  • 1 cup of raw cashew butter
  • 3 cups of carrots
  • Juice from 1 lemon
  • 5 dates
  • 1 tbsp of pumpkin pie spice
  • 1/4 cup of raw agave nectar or maple syrup (not raw)
  • 1/4 tsp of salt
  • 1/4 cup of raw pumpkin seeds

Crust:

  • 3 1/2 tbsp raw agave nectar
  • 1 1/4 cups of raw pecans
  • 2 tsp vanilla powder
  • 1/2 tsp of salt
  • 1 tbsp coconut oil
  1. Make the crust first by blending the pecans in a food processor until they are a fine powder.
  2. Add remaining crust ingredients into the food processor and blend till it gets crumbly.
  3. Press the crust into a cheesecake pan.  I used a 6″ pan for this recipe.
  4. Place pan into the freezer while you mix the filling.
  5. For the filling, puree your carrots in a food processor first.
  6. Once you have a nice puree you can add the remaining filling ingredients (except pumpkin seeds) and mix until you have a creamy smooth consistency.
  7. Pour your mix into the pan onto of your crust.  Using a spatula, spread the mix out so it is nice and even.
  8. Sprinkle raw pumpkin seeds on top of your cake and set into the freezer for about 6 hours.

Enjoy 🙂

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3 responses to this post.

  1. This looks fantastic. I adore cheesecakes and this one just looks awesome.

    Reply

  2. […] Raw Pumpkin Cheesecake (sproutsupnutrition.wordpress.com) […]

    Reply

  3. […] that if anyone was a raw vegan chef that they could be my automatic friend. Well, Kortney from SproutsUpNutrition stepped up to the plate! I asked her what her most popular and delish recipe was and she gave me […]

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