1 ½ cups pitted dates, coarsely chopped and soaked in hot water for 10 minutes
1 ½ cups chopped pecans
1 teaspoon ground cinnamon
1 teaspoon powdered ginger
Pinch of salt
For the vegan pumpkin cheesecake filling:
2 cups raw cashews, soaked in water 4 to 8 hours and drained
1 cup pumpkin puree
2/3 cup melted coconut oil
1/3 cup maple syrup
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
Coconut whipped cream
Lightly oil the bottom of a 9-inch springform pan.
Make the pecan-date crust first by placing all ingredients into the bowl of a food processor fitted with an S-blade.
Pulse until the pecans and dates are finely chopped. Press the mixture very firmly into the bottom of a the pan.
Make the vegan pumpkin cheesecake filling by placing all ingredients into the food processor bowl, then blend until smooth, stopping to scrape down sides of bowl as needed.
Pour the pumpkin cheesecake filling mixture over the crust and smooth out the top with a rubber scraper. Place the pan into the refrigerator and chill until set, about 4 hours, or freeze for about 1 hour.
Slice and divide onto plates. Top each slice with a dollop of coconut whipped cream and a sprinkle of cinnamon.
You can substitute a premade crust or your favorite homemade crust for the pecan-date crust if you’d like. Prep time does not include soak time for the cashews.