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Recipe: Perfect Pumpkin Pie ‘Cheesecake’ Slice

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Pumpkin Pie ‘Cheesecake’ Slice To make the 'cheesecake' layer, place cashews, maple syrup, cinnamon, nutmeg, ginger, allspice, cloves and coconut oil in the food processor. Classic Basque cheesecake is not heavily flavored. But with Thanksgiving just around the corner, I wanted to be sure to incorporate a little bit of the classic pumpkin pie element into this recipe. You can have Pumpkin Pie ‘Cheesecake’ Slice using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pumpkin Pie ‘Cheesecake’ Slice

  1. Prepare of Base:.
  2. Prepare 1 cup of medjool dates.
  3. It's 1 cup of almonds.
  4. It's 1 tsp of vanilla.
  5. It's 1 tsp of cinnamon.
  6. You need 2 tsp of coconut oil.
  7. You need of Pumpkin ‘Cheesecake' Layer:.
  8. It's 2 cups of cashews - soaked overnight.
  9. It's 1 cup of pureed pumpkin (step 2).
  10. It's 1/2 cup of maple syrup.
  11. It's 1 tsp of ground cinnamon.
  12. You need 1/2 tsp of ground nutmeg.
  13. It's 1/4 tsp of ground ginger.
  14. You need 1/4 tsp of ground allspice.
  15. Prepare 1/4 of ground cloves.
  16. You need 1 tsp of vanilla.
  17. It's 2 tbsp of coconut oil.

So today's Basque Cheesecake is the pumpkin spice version. To make the cheesecake layer, drain and rinse the soaked cashews then add them to a food processor along with all the other cheesecake layer ingredients. Remove the baking tray from the freezer and spread the creamy cheesecake layer on top of the base layer evenly. In a small bowl, combine cracker crumbs and sugar; stir in butter.

Pumpkin Pie ‘Cheesecake’ Slice instructions

  1. 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..
  2. 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..
  3. To Make ‘Cheesecake’ Layer: place cashews, maple syrup, cinnamon, nutmeg, ginger, allspice, cloves and coconut oil in the food processor. Process until smooth..
  4. 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..
  5. With the half of the mixture still in the food processor, add in the pumpkin puree and process until mixture is nice and smooth..
  6. Pour pumpkin layer on top of the other layer and smooth evenly. Return to the freezer to set..
  7. To serve, remove from freezer about 1 hour before serving and slice while still frozen..

How to make Pumpkin Cheesecake Bars: These pumpkin cheesecake bars may look very impressive, but they are surprisingly easy to whip together. Why make three separate holiday desserts when you can make one, extra delicious dessert? It really doesn't get much better than this when you want to splurge on an incredibly delicious dessert. A great thing about this Pumpkin Cheesecake is that it is so rich that one little slice will suffice. Pumpkin Pie Cheesecake is a fun pumpkin dessert that everyone will love.

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