Ingredients
For The Cheesecake Filling:
- 3 tablespoons flax meal
- 7 1/2 tablespoons warm water
- 1 3/4 cup roasted cashews soaked in water overnight
- 1 cup canned pumpkin purée
- 6 tablespoons coconut sugar
- 3 tablespoons unsweetened vanilla almond milk
- 2 tablespoons maple syrup
- 1 1/2 tablespoons coconut oil melted
- 1 3/4 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- Pinch of salt
For The Pecan Layer:
- 1 cup pecans
- 2 tablespoons flax meal
- 5 tablespoons warm water
- 1/2 cup coconut sugar
- 3 tablespoons maple syrup
- 1 1/2 tablespoons coconut oil melted
- 1/4 teaspoon sea salt
For The Crust:
- 1/3 cup coconut oil softened to room temperature
- 3 tablespoons maple syrup
- 3/4 cup coconut flour sifted
- Pinch of sea salt
Instructions
- Preheat your oven to 375°F. Place the pecans on a small baking sheet and cook until brown and nutty smelling, about 5-10 minutes. Once cooked, set aside and reduce the oven temperature to 350°F.
- In a small bowl, whisk together the 3 tablespoons of flax meal with 7 1/2 tablespoons warm water from the cheesecake filling. In a separate small bowl, whisk together the flax meal and water from the pecan layer. Put both bowls in the refrigerator to gel.
- Drain the cashews and add them, along with all the remaining filling ingredients (except the flax egg) into a high-powered blender and blend, scraping down the sides as necessary, until smooth and well combined. Set aside.
- Stir together the coconut sugar, maple syrup, coconut oil, and salt from the pecan layer in a small pot set over medium heat. Stir it occasionally so that the coconut sugar melts.
- Bring the pot to a boil and cook, stirring constantly, for 1 minute. Transfer to a hot pad to cool for 5 minutes.
- 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 wet dough forms.
- Press the dough evenly into the bottom of a 9-inch spring-form pan and bake until lightly golden brown, about 7-8 minutes. Your crust will probably rise during baking. Just use a small spoon (or your fingers) to firmly press it back down, making sure not to crack it.
- When there are about 2 minutes left for the crust to bake, stir the flax mixture (with the 3 tablespoons of flax meal) right into the blender. You want the cheesecake ready to pour over the crust as soon as it's out of the oven, or it won't adhere to the crust properly.
- Once the crust is out, and you've pressed down any risen areas, pour the cheesecake layer immediately over top and spread out evenly.
- By this point, your pecan layer should have chilled for 5 minutes. Stir in the remaining flax egg for the pecan layer.
- Roughly chop the toasted pecans and stir them into the mixture as well.
- Gently spread this over top of the cheesecake layer.
- Bake the cheesecake until the middle rises and the edges appear bubbly and set, about 40-45 minutes.
- Let cool completely on the counter and then cover and refrigerate for at least 8 hours.
- Slice and enjoy!