Pumpkin Spice Cheesecake & Rosemary Pecan Crust
In the immortal words of Blink 182, "All the FALL things" are here in this recipe. Ok, maybe I changed up the lyrics, but you still need this decadent, creamy Autumn Cheesecake in your life immediately!
- 2 tbsp plus 1 tsp melted butter
- 1 1/2 cups raw pecans
- 1 cup pitted Medjool dates packed
- 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 cup goat cheese packed
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 tablespoons melted butter
- *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.
- 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.
- 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.
- 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.