Pumpkin Cheesecake with Pecan Cookie Crust

Pumpkin Cheesecake with Pecan Cookie Crust

Hi, my name is Mandy and I’m REALLY late to the pumpkin game. I had to squeeze it in before Thanksgiving was over because pumpkin will then be a thing of the past and we’ll be bombarded with all things Christmas and minty. Truth is, I’ve actually created a handful of pumpkin goodies this season, but obviously haven’t been very good at sharing them here – I guess I’ll be prepared for next autumn though! I’m a pro at having fun and making a mess in the kitchen, but not so good at writing down measurements, photographing, and sitting down to write a how-to post. I’m making an early resolution for next year to be better about that. Heck, since Willow is so good with writing and spelling these days, maybe she can type them up for me 😉

(super quick…I wanted to say a HUGE thank you for all of your lovely comments, messages, and emails concerning my previous post. You guys are the BEST!)

The idea for this recipe came to me while falling asleep one night…like many ideas. Luckily I jotted things down before I passed out. Raise your hand if that’s happened to you! You say to yourself, “oh, I’ll remember it” and then wake up to everything all fuzzy. Good news is that this only took two trials to make it a reality! In the past, I had always made my crusts with either walnuts, almonds, or a combo of both. The idea that came to mind was for a buttery, almost cookie-like crust to be paired with a creamy, tangy filling. And how do you achieve a buttery richness without actual butter or oil??? PECANS!! And the addition of coconut butter just takes it over the edge. Baking the crust also helps bring out the butteriness and gives a nice slightly crispy texture.

PUMPKIN CHEESECAKE WITH PECAN COOKIE CRUST

{vegan, grain-free, gluten-free, soy-free, oil-free, refined sugar-free}

WHAT YOU NEED:

For the crust:

  • 2 cups raw pecans
  • 3 Tablespoons softened coconut butter*
  • 2 Tablespoons coconut sugar
  • 1 Tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/8 – 1/4 teaspoon Himalayan salt (optional)

For the filling:

  • 1 1/2 cups raw cashews (soaked for 4 hours)
  • 1/2 cup COYO plain yogurt**
  • 1/4 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/4 cup pure maple syrup
  • 2 Tablespoons softened coconut butter*
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • pinch Himalayan salt (optional)

*NOT coconut oil. To soften the butter, you can either place the jar in a bowl of hot water or gently warm some in the oven while preheating.

**I have not tried this with any other coconut yogurt. I LOVE COYO because they don’t add sweetener, gums, citric acid, or natural flavors. I also love how thick their yogurt is! If you do use a different brand, you might need to add a little more cashews.

HOW TO:

  1. Preheat oven to 350°F.
  2. Add the pecans into a food processor and pulse into fine pieces. Next add the remaining crust ingredients and pulse until a crust-like texture is formed (should stick together when you squeeze it with your fingers). If it doesn’t seem to hold together, then add a little more softened coconut butter.
  3. Press the crust into the bottom of a springform pan until evenly spread out and gently pierce with a fork all over. I used this 7″ pan. You can use muffin/tart tins if you don’t have a springform pan*
  4. Bake for 8-10 minutes or until the crust is golden. If using muffin tins, check at the 5 minute mark. Remove from oven and allow to cool.
  5. While the crust is cooling, add all of your filling ingredients into a high-speed blender and mix until smooth. You can adjust the sweetness level (or salt) if desired. Once the crust is cooled, pour the filling over it and smooth out with a spatula. I also gently tap the pan against the counter to release any bubbles.
  6. Transfer the cheesecake to the freezer to chill for about 6-8 hours (best overnight). Allow to sit at room temperature for 15 minutes, then slice and enjoy! Great topped with cinnamon, coconut whipped cream, or a scoop of vanilla ice cream! Store any leftovers in an airtight container in the freezer.

*If using muffin tins, use a strip of parchment paper in each cup before pressing in the crust. This will make for easier removal once the cheesecake is set (see photo below).

Pumpkin Cheesecake with Pecan Cookie Crust

For blogging purposes, I used most of the crust in my 7″ springform pan and the remaining to make 12 mini tarts. If you do use a springform pan, I probably wouldn’t go any bigger than a 9″ because it would be a fairly thin cheesecake (crust and filling). Had I used the full recipe in my 7″ springform pan, there would be a generous layer of crust and thicker filling.

 

Pumpkin Cheesecake with Pecan Cookie Crust

And here’s what the little tarts look like…I went heavier on the crust with these because I LOVE crust ❤

Pumpkin Cheesecake with Pecan Cookie Crust

I have another recipe coming (hopefully sooner than later) using this crust and it may or may not involve chocolate…stay tuned.

HAPPY THANKSGIVING to those celebrating!

Thanks for stopping by!