Pumpkin Pie Cheesecake
Crust:
1.5 cups walnuts
1/2 cup oatmeal
1/2 cup almond meal
cinnamon, ginger and allspice to taste
3-4 tablespoons Coconut sugar
2 x dates
1/3 cup salted butter, melted.
Combine dry ingredients in food processor and mix until crumbly. Then add dates and combine until small crumble, and then add butter which has been melted on the stove. Bake at 350 for 10 minutes in springform pan.
Filling:
15 oz pumpkin
1/2 cup coconut sugar
1/2 cup maple syrup
Spices - 1 tsp cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1/2 teaspoon salt
1 cup cold heavy cream
2 8 oz packages of cream cheese
1 cup sour cream
5 eggs
Add pumpkin, sugars and spices to saucepan and cook to bring out flavour, about 10 minutes on medium heat. Place in food processor run to cool down mixture, and add slowly the cool cream. Then add the cream cheese in chunks and the sour cream, then blend in the eggs. Don’t over-mix. Place in pan on top of crust, wrap pan in foil and place in water bath. Bake at 325 for 1.5 hours.
