Orange Nutty Spiced Pumpkin Cheesecake
By Lena Tashjian
Welcome in the fall with this Orange Nutty Spiced Pumpkin Cheesecake!
This share-worthy dessert is more than just an homage to pumpkin spice and everything nice. Packed with CanPrev’s Liposomal Glutathione, it also helps protect our cells from free radicals.
Servings
8 - 10
Prep Time
4 - 5 hours
Ingredients
Filling
- 1 cup cashews, soaked overnight
- ½ cup full-fat coconut milk
- ¾ cup unsweetened pumpkin puree
- 4 tbsp. maple syrup
- 3 tbsp. coconut oil, melted
- 2 tbsp. lemon juice
- 4 tsp. cinnamon
- 1 tsp. vanilla extract
- 1 tsp. nutmeg
- ½ tsp. ginger
- ⅛ tsp. clove
- ⅛ tsp. allspice
- Zest of half a lemon
- Pinch of black pepper
- Pinch of salt
- 3 sachets Liposomal Glutathione
Crust
- 1¼ cup dates, pitted
- 1 cup almonds or walnuts
- 1 teaspoon vanilla extract
- Pinch of salt
Directions
- Create the crust first. Line a 9-inch pie dish with parchment paper. Process the dates, nuts of choice, vanilla, and salt until ground and sticky.
- Firmly press down the mixture into the pie dish, making sure to bring it up on the sides as well. If the mixture is too sticky, you can lightly dust your hands with flour or use parchment paper to press the mixture down. Refrigerate.
- Add all of the ingredients for the pumpkin spice filling into a blender, blending until completely smooth.
- Pour the filling into the pie dish with the crust and freeze for four hours to set.
- Sprinkle on a little extra cinnamon before serving, and enjoy!Storage Instructions: Leftovers can be stored in the freezer and thawed out for approximately 15 minutes before serving or kept in a closed container in the fridge.
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Meet the Creator
Meet the Creator
Lena Tashjian
Lena is a nutritionist, writer, and recipe developer. She is the author of The Vegan Armenian Kitchen Cookbook, which focuses on healthy, authentic vegan dishes.
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