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Raw Pumpkin Spice Cheesecake

Raw Pumpkin Spice Cheesecake

My god is this heavenly! 

Who in their right mind does not LOVE pumpkin spice. Fall is my favorite time of the year and pumpkin is one of my most loved flavors. Pumpkins provide many essential micronutrients abundant in vitamin C, riboflavin, potassium, copper, and manganese. Pumpkins also provide the body with essential micronutrients such as vitamin E, thiamin, niacin, vitamin B6, folate, iron, magnesium, and phosphorus also are present. Pumpkins also present a significant amount of vitamin A critical for vision, healthy skin, and brain function.

If you love cheesecake and you love pumpkin pie this is a dessert for you, & guilt free!

One of the key ingredients in this recipe is my homemade pumpkin pure. Its easy to be lazy and buy canned pumpkin but using fresh pumpkin pure really makes a tremendous difference! If you do opt to use canned pumpkin be sure it is 100% pure pumpkin and not pumpkin pie filling which is loaded with a lot of junk. Heres my pumpkin pure recipes…

Take a small pumpkin and cut off the top stem.

Cut the pumpkin in half and scoop out the seeds.

Slice it into quarters.

Roast at 350 degrees for about 60 minutes.

Remove the pumpkin from the oven and allow it to cool.

Peel the skin and puree the remaining flesh in a blender or food processor.

I use maple syrup in this recipe, but it can easily be substituted with honey or agave. Be careful with maple syrup as there are many knock offs on the market. Buy 100% pure maple syrup and check the food label for added ingredients like high fructose corn syrup, caramel color, or maple flavor.


1 cup  medjool dates, pitted (soaked in warm water for 1 hour)

1 1/2 cups raw walnuts

Pinch pink salt


2 cups raw cashews (soaked overnight)

1/3 cup coconut milk

3 Tbsp melted coconut oil

1 lemon juiced

1/2 cup grade A maple syrup

1/2 cup pumpkin puree

1/2 tsp cinnamon

Pinch sea salt

1 tsp pumpkin pie spice

1 tsp vanilla extract


Line a springform pan with parchment

In a food processor pulse walnuts then add in dates and salt.

Pat down crust ingredients in spring form pan.

Blend filling ingredients and pore over top of crust

Freeze 6-7 hours

Defrost 30 minutes before eating

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