Pumpkin Pie ‘Cheesecake’ Slice
Pumpkin Pie ‘Cheesecake’ Slice

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pumpkin pie ‘cheesecake’ slice. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Once soft enough, place into food processor and process into a smooth purée. This phenomenal Pumpkin Pie Cheesecake has a thick layer of cheesecake, topped with a layer of spiced pumpkin cheesecake, all wrapped in a graham cracker crust! It's an easy yet fancy looking twist on the classic Thanksgiving pumpkin pie.

Pumpkin Pie ‘Cheesecake’ Slice is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Pumpkin Pie ‘Cheesecake’ Slice is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have pumpkin pie ‘cheesecake’ slice using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pumpkin Pie ‘Cheesecake’ Slice:
  1. Get Base:
  2. Prepare 1 cup medjool dates
  3. Take 1 cup almonds
  4. Get 1 tsp vanilla
  5. Take 1 tsp cinnamon
  6. Get 2 tsp coconut oil
  7. Prepare Pumpkin ‘Cheesecake' Layer:
  8. Take 2 cups cashews - soaked overnight
  9. Get 1 cup pureed pumpkin (step 2)
  10. Make ready 1/2 cup maple syrup
  11. Make ready 1 tsp ground cinnamon
  12. Make ready 1/2 tsp ground nutmeg
  13. Get 1/4 tsp ground ginger
  14. Take 1/4 tsp ground allspice
  15. Prepare 1/4 ground cloves
  16. Take 1 tsp vanilla
  17. Take 2 tbsp coconut oil

The combination makes each bite memorably delicious and worthy of any celebration. This easy pumpkin pie cheesecake packs all the yummy flavors of both worlds. Just the right amount of sweetness and hints of cinnamon and spices. These easy pumpkin cheesecake recipes are so delicious.

Instructions to make Pumpkin Pie ‘Cheesecake’ Slice:
  1. For Base: pulse dates, almonds, coconut oil, vanilla, and cinnamon in the food processor into a crumble. Press this mixture into a lined slice tin, pressing down until smooth. Place in the freezer while you create the middle layer.
  2. To Make Pumpkin Puree: take 1/4 of a small pumpkin, chop into even cubes and steam until soft. Once soft enough, place into food processor and process into a smooth puree. Set aside in a bowl to cool.
  3. To Make ‘Cheesecake’ Layer: place cashews, maple syrup, cinnamon, nutmeg, ginger, allspice, cloves and coconut oil in the food processor. Process until smooth.
  4. Divide layer in half. Leaving one-half in the food processor and pour the other half of the layer over the base, smooth this and return to the freezer to set for about half an hour.
  5. With the half of the mixture still in the food processor, add in the pumpkin puree and process until mixture is nice and smooth.
  6. Pour pumpkin layer on top of the other layer and smooth evenly. Return to the freezer to set.
  7. To serve, remove from freezer about 1 hour before serving and slice while still frozen.

Here's how to make pumpkin cheesecake worth trading your pumpkin pie for! Not so sure that pumpkin cheesecake is better than pumpkin pie? Test the waters with this classic, no-fail recipe that has the perfect pumpkin-to-cheesecake ratio. Imagine everything you love about pumpkin pie in a cheesecake. Imagine everything you love about pumpkin pie in a cheesecake.

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