Saturday, September 25, 2010

A Fun Recipe for the Fall Season!

In the spirit of the fall season, a raw pumpkin cheesecake recipe!
Found on 

Have fun with this easy recipe. I know I plan on making one, myself. Send in photos so we can all celebrate the fruits of our labor!

Pumpkin Pecan Spice Cheesecake

Cheesecake is my most favorite dessert.  And pumpkin pie ain't so bad either.  This recipe is a little early but I think this would be great for Thanksgiving.

2 cups soaked pecans
2 teaspoons ground ginger
1 ½ teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon organic vanilla extract
¼ teaspoon sea salt
1 cup of dates, unsoaked

Process nuts, spices, vanilla and salt in a food processor until fine; add dates. Continue to process until well incorporated. Transfer the mixture into a 9-inch springform pan and press evenly onto the bottom. Place the pan in the refrigerator until filling is ready.

3 cups of cashews, soaked for 1 hour to soften
½ cup lemon juice
½ cup carrot juice
¼ cup raw agave nectar
1 tablespoon pumpkin pie spice
2 teaspoons organic vanilla extract

Mix cashews, lemon juice, carrot juice, agave, spice and vanilla in blender; process until smooth and creamy. Make sure the filling has no lumps. Pour the cheese mixture onto the crust. Place the cheesecake into the freezer for 4 hours or until firm. Let come to room temperature for 30 minutes before serving.


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