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
- Make the crust first by blending the pecans in a food processor until they are a fine powder.
- Add remaining crust ingredients into the food processor and blend till it gets crumbly.
- Press the crust into a cheesecake pan. I used a 6″ pan for this recipe.
- Place pan into the freezer while you mix the filling.
- For the filling, puree your carrots in a food processor first.
- 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.
- Pour your mix into the pan onto of your crust. Using a spatula, spread the mix out so it is nice and even.
- Sprinkle raw pumpkin seeds on top of your cake and set into the freezer for about 6 hours.
Enjoy 🙂
