Pumpkin Pie Cheesecake – Organic Traditions

An autumnal twist on a classic cheesecake, the Pumpkin Pie Cheesecake uses Organic Traditions’ popular Pumpkin Spice Latte — a limited edition, organic, dairy-free powder made with 100% pumpkins, complemented by a ‘nourishing blend of aromatic spices’ such as cinnamon, nutmeg, cloves and allspice to gently warm the palate.

Ingredients – base

• 3/4 cup organic almonds

• 3/4 cup pecans

• 1 cup of dates

• A pinch of salt, plus water if needed

Ingredients – filling

• 1.5 cups soaked raw cashews

• 1/2 cup whole fat coconut milk

• 1/3 cup of yacon syrup

• 1/3 cup of pumpkin purée

• 1/4 cup of organic Pumpkin Spice Latte mix

• 2tsp lemon juice

Method

1. Pulse the base ingredients until you have a consistent, sticky mixture. Press evenly into the bottom of a parchment-lined baking dish (8x8).

2. Add your cheesecake filling ingredients to a blender and blitz until smooth. Taste and adjust to your liking.

3. Pour the filling over the base mixture and freeze overnight. Remove the cheesecake from the freezer an hour before serving to thaw.

4. To serve, pipe some pumpkin whipped cream on top; combine the cream of full-fat coconut milk with a 1/3 cup of organic Pumpkin Spice Latte mix. Add both to a mixer and whip to your desired consistency.

By Organic Traditions