Gluten free vegan pumpkin cheesecake

• Vegan
• Gluten free

• Produce

  • 3/4 tsp Ginger, ground
  • 1 1/4 cup Pumpkin puree, pure

• Breakfast Foods

  • 1 1/4 cups Certified gluten free rolled oats

• Condiments

  • 3 tbsp Lemon juice, fresh
  • 3/4 cup Maple syrup, pure
  • 3 tbsp Molasses or pure maple syrup

• Baking & Spices

  • 1 1/2 tsp Cinnamon, ground
  • 1/4 cup Coconut sugar
  • 1/4 tsp Nutmeg, ground
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 11 tbsp Coconut oil

• Nuts & Seeds

  • 2 1/2 cups Cashews, raw
  • 1/2 cup Pecans

Found on sarahbakesgfree.com

Ingredients

• 1 1/4 cups certified gluten free rolled oats
• 1/2 cup pecans
• 3 tablespoons coconut oil, melted
• 3 tablespoons molasses or pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2 1/2 cups raw cashews, soaked
• 1 1/4 cup pure pumpkin puree
• 1/2 cup coconut oil, melted
• 3/4 cup pure maple syrup
• 1/4 cup coconut sugar
• 3 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Directions

• Start by soaking raw cashews in warm water for 30 minutes. Set aside.
• Preheat oven to 350 degrees. Prepare 8-inch springform cheesecake pan by lining the bottom with parchment paper.
• To make crust, place oats and pecans in food processor or high-powered blender. Grind for 1 minute. Add melted coconut oil, molasses, cinnamon and ginger. Continue to blend until combined and mixture comes together.
• Press crust into bottom of prepared pan. Bake for 15 minutes. Allow to cool completely in the pan on cooling rack, while you make the pumpkin filling.
• Drain the soaked cashews. Add cashews, pumpkin puree, coconut oil, maple syrup and coconut sugar to food processor or high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy (scrape down sides with rubber spatula for even blending).
• Add lemon juice, vanilla, cinnamon, ginger and nutmeg. Blend an additional minute. Pour pumpkin filling into pan, over cooled crust. Place in freezer for 1-2 hours or until set.
• Once set, cover top of cheesecake with plastic wrap. Transfer cheesecake to refrigerator until ready to serve.