Ingredients
For The Cheesecake:
- 3/4 cup unsweetened vanilla almond milk divided
- 1 1/2 teaspoons chai tea
- 3 tablespoons flax meal
- 2 1/2 cups roasted salted cashews soaked in water overnight
- 1 cup canned pumpkin
- 1/2 cup plus 2 tablespoons coconut sugar
- 5 tablespoons honey or agave nectar
- 2 1/2 tablespoons coconut oil melted
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 3/4 teaspoon ground cardamom
- Pinch of sea salt
For The Topping:
- 1 cup raw pecans
- 2 tablespoons coconut sugar
- 1 tablespoon chai tea
For The Crust:
- 1/3 cup coconut oil softened at room temperature
- 3 tablespoons honey or agave nectar
- 3/4 cup coconut flour sifted
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- Pinch of sea salt
Instructions
- Preheat your oven to 350°F.
- Heat the almond milk in a small pot and put the tea (for the cheesecake) into a mug. Once the almond milk is hot, pour over the tea, stir, and let steep for 15-30 minutes.
- Once the tea has steeped, place the flax meal into a small bowl and add 7 1/2 tablespoons of the warm tea mixture. Whisk until well combined and then place into the refrigerator to gel up while you make the other layers.
- Drain the water from the cashews and add them into a high-powered blender. Add all the remaining cheesecake ingredients, along with the rest of the almond milk and tea mixture. Blend until smooth and creamy, stopping to scrape the sides as necessary. Set aside.
- Add all the topping ingredients into a small food processor and pulse until the nuts are broken down but still a little chunky for texture. Set aside.
- In a large bowl, beat together the coconut oil and honey for the crust until smooth. Stir in all of the remaining ingredients until well mixed. Your dough will be quite wet.
- Press the dough evenly into the bottom of a 9-inch spring-form pan.
- Bake until the edges of the crust are lightly golden brown, about 7-8 minutes.
- When the crust has about 2 minutes left to bake, transfer the cashew mixture into a large bowl and pour in the flax eggs from the refrigerator. Stir until the flax is evenly mixed into the cashew cream.
- Remove the crust from the oven. Your crust with most likely have risen in a few spots. Just use a small spoon to quickly pack it back down flat. Immediately pour the cheesecake mixture over the crust and smooth out evenly. Finally, sprinkle the pecan mixture over top and lightly press it into the cheesecake to adhere it.
- Bake until the cheesecake has risen slightly and it feels set, about 45 minutes. Remove from the oven and let cool completely on the counter. Then, cover and refrigerate overnight to completely set.
- Once refrigerated, slice and enjoy!