Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, pumpkin pie ‘cheesecake’ slice. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Once soft enough, place into food processor and process into a smooth purée. Not so sure that pumpkin cheesecake is better than pumpkin pie? Move over pumpkin pie, and say hello to pumpkin cheesecake!
Pumpkin Pie ‘Cheesecake’ Slice is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Pumpkin Pie ‘Cheesecake’ Slice is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook pumpkin pie ‘cheesecake’ slice using 17 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pumpkin Pie ‘Cheesecake’ Slice:
- Take Base:
- Make ready 1 cup medjool dates
- Prepare 1 cup almonds
- Get 1 tsp vanilla
- Get 1 tsp cinnamon
- Take 2 tsp coconut oil
- Take Pumpkin ‘Cheesecake' Layer:
- Make ready 2 cups cashews - soaked overnight
- Make ready 1 cup pureed pumpkin (step 2)
- Make ready 1/2 cup maple syrup
- Make ready 1 tsp ground cinnamon
- Prepare 1/2 tsp ground nutmeg
- Prepare 1/4 tsp ground ginger
- Make ready 1/4 tsp ground allspice
- Prepare 1/4 ground cloves
- Get 1 tsp vanilla
- Take 2 tbsp coconut oil
Pumpkin Cheesecake - A fabulous fall dessert and a perfect dessert for Thanksgiving dinner. The pumpkin in the recipe keeps this cheesecake light and almost gives it the consistency of a mousse If I only have Pumpkin Pie spice instead of the individual spices - would that work. Pumpkin pie and cheesecake lovers will both choose this dessert at your holiday table. While pumpkin pie is usually enjoyed during the cooler months, our version is so exquisite that customers request it all year round!
Steps to make Pumpkin Pie ‘Cheesecake’ Slice:
- For Base: pulse dates, almonds, coconut oil, vanilla, and cinnamon in the food processor into a crumble. Press this mixture into a lined slice tin, pressing down until smooth. Place in the freezer while you create the middle layer.
- To Make Pumpkin Puree: take 1/4 of a small pumpkin, chop into even cubes and steam until soft. Once soft enough, place into food processor and process into a smooth puree. Set aside in a bowl to cool.
- To Make ‘Cheesecake’ Layer: place cashews, maple syrup, cinnamon, nutmeg, ginger, allspice, cloves and coconut oil in the food processor. Process until smooth.
- Divide layer in half. Leaving one-half in the food processor and pour the other half of the layer over the base, smooth this and return to the freezer to set for about half an hour.
- With the half of the mixture still in the food processor, add in the pumpkin puree and process until mixture is nice and smooth.
- Pour pumpkin layer on top of the other layer and smooth evenly. Return to the freezer to set.
- To serve, remove from freezer about 1 hour before serving and slice while still frozen.
We make our pumpkin pie in accordance with homemade tradition using only the finest ingredients, like ground cinnamon, freshly grated nutmeg, and tangy. Photo about A slice of Pumpkin Cheesecake Pie with homemade whipped cream, almonds and pumpkin spice. Pumpkin cheesecake has become a fall and winter dessert classic for good reason. The lively, familiar spices of classic pumpkin pie are balanced by the cool Even if you have never made a cheesecake or pumpkin pie before, this is a dessert that is within your reach. This recipe was designed to work for.
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