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Spicy-sweet pumpkin cheesecake with deep almond undertones: this seasonal treat will rock your taste buds. The base is made from almonds, oats, and coconuts and it's topped with a creamy and well-spiced cashew pumpkin cheesecake filling that can also stand in for pumpkin pie. Serve this awesome cheesecake with coconut whipped cream or maybe even a scoop of vegan vanilla ice cream.

Spicy Pumpkin Almond Cheesecake [Vegan, Gluten-Free]

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Ingredients You Need for Spicy Pumpkin Almond Cheesecake [Vegan, Gluten-Free]

For the Crust:
  • 3/4 cup almonds
  • 1/2 cup gluten-free whole oats
  • 1/3 cup coconut flakes
  • 2 tablespoons brown sugar
  • 1 tablespoon raw sugar
  • A dash of salt
  • 1/4-1/3 cup melted coconut oil

For the Filling:

  • 3/4 cup raw cashews, soaked in hot water for 30-60 minutes
  • 1 1/2 cups raw pumpkin
  • 8 ounces vegan cream cheese
  • 2/3 cup agave nectar or maple syrup
  • 2 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon arrowroot powder
  • 1 tablespoon tapioca flour
  • 2 tablespoons cinnamon
  • 1/2 tablespoon each allspice, nutmeg, cloves, ginger
  • 1 tablespoon vanilla extract
  • 1 1/2 tablespoons almond extract
  • 2 tablespoons coconut oil, melted
  • A dash of sea salt

For Serving:

How to Prepare Spicy Pumpkin Almond Cheesecake [Vegan, Gluten-Free]

To Make the Crust:
  1. Preheat oven to 350°F.
  2. Process the nuts, oats, and coconut in the food processor, leaving some texture. Then add the sugar and salt. Finally, pulse in the oil, stopping when you achieve a consistency that sticks together between your fingers.
  3. Bake the crust in a pre-greased 9-inch springform pan, 10 minutes. Then, allow to cool for a few minutes before adding the filling.

To Make the Filling:

  1. Preheat oven to 375°F.
  2. In a high-speed blender or food processor, add all filling ingredients and process until as smooth as possible. Taste and sweeten as needed.
  3. Bake for 25-30 minutes. You want to remove it from the oven when the center is still a little jiggly.
  4.  Cool on the counter and then uncovered in the refrigerator to set for a couple hours. Serve with coconut whipped cream, extra maple syrup, or all by itself.
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