Harvest Pumpkin Cheezecake

from Raw foods list


Crust/Topping:

1 1/2 cup Pecans

1 1/2 cup Shredded Coconut

1/2 cup Agave Nectar or 12 soaked dates

2 t. Cinnamon

Process until crumbly but sticks together.

Filling:

2 cups raw Cashews (soaked 10 hours)

1 cup macadamia nuts (soaked for 2 hours) could use soaked almonds w/ 3
Tbsp. Pine Nuts

2 Tbsp. rejuvelac or lemon juice

1/3 cup coconut water and 3 Tbsp. coconut meat

1 tsp. vanilla

4 Tbsp. Agave Nectar or 7-12 soaked dates

Blend until smooth in the vitamix or processor, and set aside.

2 peeled yams (could use a peeled sugar pumpkin in place of the yams)

½ cup apple juice

2 tsp. nutmeg

1 tsp. cloves

1 ½ tsp. ground ginger

Blend until smooth, coaching the larger chunks to blend in. Keep blending
until the mixture warms up to convert the starches into sugar. Keep
temperature hand hot. Once the “pumpkin” is puréed, mix with the cream
cheese. Adjust spices and sweetness (I added a little more agave nectar to
my taste. Could also use honey, ground dates, ground raisins, or sweetener
of choice).

Assemble by putting ¾ the crust into the pan and making a shell. Pour in the
pumpkin cheezecake mix and then sprinkle on the edges the remaining crust
crumbles. Set in the freezer and serve. Freeze remaining cheezecake