An easy, gluten-free paleo pecan pie filling sits on top of creamy vegan pumpkin cheesecake in this jaw-dropping dessert for the holidays! You’d never guess it’s healthy and vegan!
Preparation:
Cook:
Level: Intermediate
Ingredients
- FOR THE CHEESECAKE:
- 3 tablespoons flax meal
- 7-½ tablespoons Hot water
- 1-¾ cup Roasted cashews, soaked in water overnight (250g)
- 1 cup Canned pumpkin puree
- 6 tablespoons coconut sugar
- 3 tablespoons Unsweetened vanilla almond milk
- 2 tablespoons Maple syrup
- 1-½ tbsp Coconut oil, melted
- 1-¾ teaspoon Pumpkin Pie Spice
- ½ teaspoon Cinnamon
- Pinch of salt
- FOR THE PECAN LAYER:
- 1 cup pecan nuts
- 2 tablespoons flax meal
- 5 tablespoons Hot water
- ½ cups coconut sugar
- 3 tablespoons Maple syrup
- 1-½ tbsp Coconut oil, melted
- ¼ teaspoons Sea salt
- FOR THE DOUGH:
- ⅓ cups Coconut oil, at room temperature, the consistency of softened butter
- 3 tablespoons Maple syrup
- ¾ cups Coconut flour, sifted (66g, see note)
- Pinch Of Sea Salt
Preparation
For the first preparation:
Preheat the oven to 375ºF. Place pecans (for pecan topping) on a small baking sheet and bake until browned and smelling nutty, about 5-10 minutes. Watch them carefully as they burn quickly. Once cooked, set aside and reduce oven temperature to 350ºF.
In a small bowl, whisk the flax meal and warm water for the cheesecake layer. In a separate small bowl, whisk the flax meal and water for the pecan layer. Place both bowls in the refrigerator to gel.
For the cheesecake, drain the cashews and add them, along with the remaining ingredients (except the flax egg) to a high power blender and blend, scraping down the sides if necessary, until smooth and well mixed. Put aside.
For the pecan layer, combine the coconut sugar, maple syrup, coconut oil and salt in a small saucepan over medium heat. Stir occasionally to melt the coconut sugar. Bring the saucepan to a boil and cook, stirring constantly, for 1 minute. Transfer to a heating pad to cool for 5 minutes.
However, while the coconut sugar is melting and you’re waiting for it to boil, it’s time to make the crust. Beat together the coconut oil and maple syrup using an electric hand mixer. Stir in the coconut flour and salt until a moist dough forms.
Press batter evenly into bottom of 9-inch springform pan and bake until lightly browned, about 7-8 minutes. Your crust will probably puff up while baking. Just use a small spoon (or your fingers) to firm them up, being careful not to crack them.
When there are about 2 minutes left for the crust to cook, stir the jelly flaxseed mixture (for the cheesecake) directly into the blender (you can use a bowl if you like, but that’s more dishes). You want the cheesecake to be ready to pour over the crust as soon as it comes out of the oven, otherwise I’ve found it doesn’t stick to the crust properly.
Once the crust has come out and you’ve pressed the raised areas, immediately pour the cheesecake layer on top and spread it evenly.
At this point, your pecan layer should have chilled for 5 minutes. Stir in the remaining flax egg. Coarsely chop the toasted pecans and stir them into the mixture as well. Gently spread it on top of the cheesecake layer.
Bake cheesecake until center rises and edges are bubbly and set, about 40 to 45 minutes.
Cool completely on the counter, then cover and refrigerate for at least 8 hours to overnight. Slice and eat!
Remarks:
1. I have found that different brands have different measurements at 66g, so please weigh your flour to get consistent results.
2. I buy my cashews pre-roasted. Don’t skip roasting as it adds a lot of flavor. If yours aren’t roasted, bake them at 375°F for 5-10 minutes until golden brown. Do this before soaking.
3. It can be a bit tricky to get the first piece of cheesecake out. Just be sure to place your knife under the crust, not between the crust and the cheesecake. An offset spatula really does the trick for serving here!
