Paleo Pumpkin Cheesecake

The crust for this cheesecake is made from crushed almonds, almond flour and maple syrup
—that’s it! After you blend them together and form the crust, it’s time to make the filling which is just as quick. You’ll want to make sure you soak the cashews for at least three hours beforehand. Not only will this make the blending process simpler, but it’ll help make them more digestible. Once the cashews have soaked,  you’ll combine them with water in a blender and a creamy mixture will form. After that, you just add the pumpkin and additional ingredients for flavor, pour overtop the crust and set it in the freezer for at least three hours, allowing the cheesecake to settle.

Pumpkin cheesecake with a crust made from almonds and a filling made from cashews and pumpkin puree.

Prep Time:20 minutes

Ingredients:

• 1 cup almonds
• 1 cup almond flour
• 1/2 cup maple syrup
• 1 1/2 cup soaked cashews
• 1/3 cup water
• 3/4 cup pumpkin puree
• 1/4 cup maple syrup
• 2 t pumpkin pie spice
• 1 t cinnamon
• Pinch nutmeg

How to Make It

1. Place almonds in food processor and pulse; add in almond flour and syrup and pulse until everything is combined.

2. Grease an 8 inch cake pan with coconut oil and then add crust; use a spoon or spatula to smooth everything out and then place pan in the freezer.

3. Combine cashews and water together in a blender and pulse; remove from blender and pour into a bowl; stir in pumpkin, syrup, pie spice, cinnamon, and nutmeg.

4. Pour filling overtop of crust and place pan bake in freezer for at least 3 hours. Enjoy!

http://blog.paleohacks.com/no-bake-paleo-pumpkin-cheesecake/