Pumpkin Spice Cheesecake & Rosemary Pecan Crust

Pumpkin Spice Cheesecake & Rosemary Pecan Crust
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    [ID] => 7484
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    [post_date] => 2016-10-10 06:39:03
    [post_date_gmt] => 2016-10-10 12:39:03
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    [post_title] => Pumpkin Spice Cheesecake & Rosemary Pecan Crust
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    [post_name] => pumpkin-spice-cheesecake-rosemary-pecan-crust
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    [post_modified] => 2016-10-10 06:39:03
    [post_modified_gmt] => 2016-10-10 12:39:03
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    [guid] => http://llbalanced.com/?post_type=recipe&p=7484
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TOTAL TIME :10minutes25minutes7hours
  • 2 tbsp plus 1 tsp melted butter
  • 1 1/2 cups raw pecans
  • 1 packed cup pitted Medjool dates
  • 1 teaspoon minced fresh rosemary
  • 1/4 teaspoon sea salt
  • 2 cups raw cashews, soaked in hot water 1 hour and drained
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 3/4 packed cup goat cheese
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons melted butter
  1. *Soak cashews in hot water 1 hour then drain. Preheat oven to 350 degrees F. Grease a 9-10 inch tart or quiche pan with 1 teaspoon melted butter. Combine all crust ingredients in a food processor. Pulse ingredients until they form a sticky crumbly consistency. You shouldn't see any large pieces of pecans.
  2. Press crust firmly into an even layer in the bottom of your pan. Place pan in the oven bake crust for 10 minutes. Remove and allow to cool while you make the cheesecake filling.
  1. Combine soaked cashews and all remaining ingredients in a high-powered blender and puree until smooth. Use a tamper to help blend if you have one. Or stop and scrape down the sides as necessary until ingredients form a creamy texture. You can try this in a food processor, and it will probably work, but I can't confirm as I haven't tried it.
  1. Scrape cheesecake filling evenly over crust. Dampen a spatula with water to help get all of the filling out, and to help smooth without sticking. Gently cover pan and refrigerate 6 hours, or freeze 2 hours, before slicing and serving. You can keep the cheesecake in the fridge, if you prefer a softer texture, or in the freezer for a firmer texture. If enjoying out of the freezer, allow to sit 20 minutes before eating, or until cheesecake is firm but not hard.
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  • Paul Siami

    looks amazing. I must make this. I have all the ingredients. Yeay.

    • Awesome!!! Let me know how it turns out!

  • Colleen Kimball

    Hi there! What is the glaze/topping that is on top of the cheesecake? Making this tomorrow for a party 🙂 Love all of your recipes!

    • Hi Colleen! So glad you’re going to make the cheesecake! I didn’t measure the glaze, but here’s approximately what I used: 1 tablespoon runny almond butter, 2 tablespoons maple syrup, 2 teaspoon molasses. Whisk together and drizzle on top! Let me know how it goes!

  • Jenn Nestler

    Hi! What is the glaze/toppings on this? Didn’t see a response to the below question! Thank you 🙂

    • Laura Lea Bryant

      Apologies–I messaged her directly so it didn’t show up here! It is a caramel sauce. I didn’t record the recipe, but it’s very similar to this: https://www.bakerita.com/paleo-caramel-sauce/

      • Jenn Nestler

        Ahh thanks so much for the fast response! Just bought tickets to your November 28th cooking class – can’t wait to meet you!

        • Laura Lea Goldberg

          Yay!!! It’s going to be a blast!