BAKED PUMPKIN PIE CHEESECAKE (DAIRY,GLUTEN,SUGAR FREE)

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To me this is just a really good pumpkin pie however, it does feature some of the flavors and texture of a cheesecake so its a lovely union. This pie is so smooth,solid, but creamy and delicious, its healthy go figure! So, I hope guys enjoy and subscribe if you haven’t already if you’d like to see more!

BAKED PUMPKIN PIE CHEESECAKE (DAIRY,GLUTEN,SUGAR FREE)

1 Crust of Choice or the one I listed below
(cookie crust is great for this pie too!)

Pumpkin cheesecake filling:
1 cup pumpkin puree
1 1/2 cup raw cashews, softened ( to soften: soak them in water a couple of hours or boil them for 10 minutes or so, drain and dispose of the water afterwards)
1/2 scant cup non-dairy milk
15-16 pitted dates (or 1/2 cup natural unrefined sugar)
11/2 tablespoon tapioca or corn starch
1 teaspoon pumpkin pie spice
pinch of extra nutmeg
1-2 teaspoons vanilla extract
pinch of sea salt

Add ons (more spices,orange zest, or a bit of lemon can kick up the flavor!)

Crust (use your favorite cookie crust or this one, this crust is big enough for a 8-9 inch pan, but I used a 6 or 7 inch for height.) You don’t have to pre-bake the crust!
2 ¼ cups rolled oats
½ cup raw cashews
2 Tbsp golden flax seed
2 Tbsp natural sweetener of choice
1/4-1/2 tsp cinnamon
1 tsp of vanilla extract
½ cup water
pinch sea salt (optional)

Crust recipe adapted from:

Directions
Preheat oven to 350F.

A 8 inch pan is perfect I used a 6 inch to make it super high and thick, so I didn’t need all of the pie crust.

For the filling just add everything in your food processor until smooth.

For the crust add throw everything in the food processor except the water and vanilla (and sweetener if its wet, I added mine in it didn’t make much of a difference) extract and 1/4 cup of the oats. After it has blended to a course flour, add the rest of the ingredients until you get a sticky dough it will be thick that’s normal. Add the crust to your greased or parchment paper lined pan, you will probably have extra dough depending on how thin you spread it out.Add filling then bake, do not prebake!

Bake at 350F for 25 – 35, let it cool for a while and you can place in fridge for 4 hours. I ate it after it cooled for a few hours it was good and after I refrigerated so its good warm or cold, but cold would be best since this is a “cheesecake”.

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Comments

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18 COMMENTS

  1. Hi Rachie! Thanks for this awesome recipe + explainer video. Going to make this next week FOR SURE. Your voice audio signal is not very clear.. I'm guessing you are using the camera microphone as the room noise is competing with your voice. For crystal clear audio, you may wish to consider these two clip on mic solutions: This fits in your pocket and records onto a mini sd card…after the shoot, you'll need to sync that audio with your video track in the editor (need to clap your hands once at the beginning of the take so you can locate and line up the SPIKE in your editor): https://bhpho.to/36jY50A | Alternatively, this model of clip on mic recorder also fits in your pocket, but it transmits the audio to a receiver that's connected to your camera via mic input (hopefully the camera has an available mic input) no sync clap necessary because the clear-sounding transmitted audio will replace the video audio track…so it will already be synced when you are ready to edit: https://bhpho.to/2WzpSph. – Looking forward to more videos!!! – I just subscribed with notifications.

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