Pumpkin Cheesecake

Pumpkin Cheesecake You don’t have to wait until Halloween or Thanksgiving to make this scrumptuous cheesecake. It freezes well and tastes just like its old ‘cooked’ standby. Eat it like icecream right from the freezer! Filling: * 2 cups raw cashews, soaked * 1 cup chopped pumpkin * 1 cup chopped carrots * 1/2 cup coconut oil * 1/2 cup maple syrup * 1/2 cup water , less/more for blending * 1 Tbsp vanilla extract * 1/4 Tsp. himalayan salt * 1 1/2 Tsp. Cinnamon * 1/2 Tsp. Pumpkin Spice * 1/8 Tsp. Ground Cloves Crust: * 1cup almonds, soaked * 1cup chopped dates * Pinch of himalayan salt Candied Nut Topping: *1 cup pecans, soaked *1 cup walnuts, soaked *1/4 -1/2 cup maple syrup *dash of cayenne pepper Method: Mix nuts and dates in a food processor. Press paste into a cheesecake spring-form pan. Blend all filling ingredients in a high speed blender using water to create a creamy consistency. Tap the blender container on the counter and stir with a wooden spoon to loosen filling. Pour into crust, smooth out top, and cover with plastic. Freeze for at least 4 hours. Slice immediately from freezer, top with candied nuts and eat immediately.   Makes 8 servings. Candied Nut Topping Method: Coat nuts with maple syrup and sprinke a little cayenne for a kick into the bowl. Spread on teflex sheets and dry 24 hours until crunchy.

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