Pumpkin Vegan Cheesecake

I love pumpkin pie but during the holiday season, I was just looking for something a bit different. This is it!

pumpkin cheesecake

pumpkin cheesecake

Pumpkin Vegan Cheesecake

1st layer (crust)
1 ¼ cups rolled oats
1 cup toasted almonds (can use pecans or walnuts or any combination)
⅓ cup sunflower oil
3 tablespoons maple syrup
sea salt

Preheat oven for 350F. Place the oats and a pinch of sea salt in a food processor and pulse until pulverized. Add the toasted almonds and pulse a few times, just enough to still have some nice coarse pieces. Place the almond-oat mixture in a large bowl. In a small bowl, place the oil and maple syrup and mix the two. Add the maple-oil mixture to the almond-oat mixture and mix well. In a spring-form pan, press the moist mixture into the bottom forming the first layer of the crust. Bake for about 10 minutes at 350F, take out of oven and let cool completely.

2nd layer (filling)
¾ cup millet
2½ cups apple juice
sea salt

¾ cup cashews
½ cup apple juice
2 teaspoons vanilla
1 teaspoon lemon juice
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ cup maple syrup
¼ cup brown rice syrup

*Use organic ingredients where possible

Rinse the millet and then place in a pot with apple juice. Allow to soak overnight. In the morning, add a pinch of sea salt and place on the stove. Bring to a boil and then turn down to simmer for about 20 minutes.

When millet is done, place cashews in a blender and blend well. Add the ½ cup apple juice, vanilla, lemon juice, maple syrup, brown rice syrup and spices and blend until creamy. Add the warm millet to the ingredients in the blender and process until very smooth (make sure the millet is warm as this will ensure it blends well). Check sweetness and adjust as necessary.

Pour this mixture on top of the 1st layer crust in the spring-form pan. Let the cheesecake set at room temperature for about an hour and then cover and transfer to the refrigerator. Allow to set for 4 hours. Enjoy!

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