Spiced Pumpkin Cheesecake

This is deliciously creamy, sweet and spicy a great alternative to pumpkin pie.....

For the Biscuit

¾ cup almonds

¾ cup GF oats

¼ cup  melted coconut oil

2 tbsp coconut sugar

1 tsp sea salt

Filling

1 cup of cashews, soaked in water for 1 hr

1 cup pureed pumpkin

1 pot of vegan cream cheese, 225g (I use Bute Island’s Sheese) 

1 cup coconut cream

100ml maple syrup

2 tbsp corn flour

2 tsp pumpkin spice mix

1 tsp vanilla essence

Pinch of sea salt

Method

Set the oven to 175c and then line a 9inch cake tin with baking parchment

Make the biscuit base first by adding all the dry ingredients into the blender.  Blitz the almonds, oats, coconut sugar and seat salt until fine.  

Add the melted coconut oil and mix together.

Pour into the mixture into the tin and press firmly, pressing slightly up the side of the tin.

Bake for 15mins, then turn the heat up to 190c and cook for a further 8 mins.

Remove from oven and allow to cool slightly

Make the filling, in a high speed blender like a vitamix add the soaked cashews, pureed pumpkin, cream cheese, coconut cream, cornflour, maple syrup, pumpkin spice mix, vanilla essence and sea salt and blitz until smooth

Pour onto the base and bake in the oven for 1hr until golden and only slightly wobbly in the middle.

Allow to cool slightly then place in the fridge until completely cold