Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, pumpkin pie ‘cheesecake’ slice. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Once soft enough, place into food processor and process into a smooth purée. These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake. Pumpkin cheesecake is not technically a pie, but it does have a crust and has become a Thanksgiving classic.

Pumpkin Pie ‘Cheesecake’ Slice is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Pumpkin Pie ‘Cheesecake’ Slice is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have pumpkin pie ‘cheesecake’ slice using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pumpkin Pie ‘Cheesecake’ Slice:

1. Take Base:
2. Get 1 cup medjool dates
3. Prepare 1 cup almonds
4. Prepare 1 tsp vanilla
5. Get 1 tsp cinnamon
6. Make ready 2 tsp coconut oil
7. Prepare Pumpkin ‘Cheesecake' Layer:
8. Take 2 cups cashews - soaked overnight
9. Make ready 1 cup pureed pumpkin (step 2)
10. Make ready 1/2 cup maple syrup
11. Get 1 tsp ground cinnamon
12. Get 1/2 tsp ground nutmeg
13. Prepare 1/4 tsp ground ginger
14. Make ready 1/4 tsp ground allspice
15. Take 1/4 ground cloves
16. Make ready 1 tsp vanilla
17. Take 2 tbsp coconut oil

You've got it—our sous vide Cheesecake recipe is quick, simple, and super delicious. Top it with Crunchy Graham Cracker Streusel and you're in business. Imagine everything you love about pumpkin pie in a cheesecake. Imagine everything you love about pumpkin pie in a cheesecake.

Instructions to make Pumpkin Pie ‘Cheesecake’ Slice:

1. For Base: pulse dates, almonds, coconut oil, vanilla, and cinnamon in the food processor into a crumble. Press this mixture into a lined slice tin, pressing down until smooth. Place in the freezer while you create the middle layer.
2. To Make Pumpkin Puree: take 1/4 of a small pumpkin, chop into even cubes and steam until soft. Once soft enough, place into food processor and process into a smooth puree. Set aside in a bowl to cool.
3. To Make ‘Cheesecake’ Layer: place cashews, maple syrup, cinnamon, nutmeg, ginger, allspice, cloves and coconut oil in the food processor. Process until smooth.
4. Divide layer in half. Leaving one-half in the food processor and pour the other half of the layer over the base, smooth this and return to the freezer to set for about half an hour.
5. With the half of the mixture still in the food processor, add in the pumpkin puree and process until mixture is nice and smooth.
6. Pour pumpkin layer on top of the other layer and smooth evenly. Return to the freezer to set.
7. To serve, remove from freezer about 1 hour before serving and slice while still frozen.

This tall, elegant dessert begins with a graham cracker and pecan Just before serving the cheesecake is garnished with orange slices for stunning presentation. This post may contain affiliate links. Pumpkin cheesecake has become a fall and winter dessert classic for good reason. The lively, familiar spices of classic pumpkin pie are balanced by the cool and creamy goodness of a New York-style cheesecake. Make the pumpkin layer: To the reserved cheesecake mixture in the processor, add the pumpkin Release the springform, then slice and serve the chilled cheesecake.

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