A gluten free, easy paleo pecan pie filling sits on top of a creamy, pumpkin vegan cheesecake in this show stopping dessert for the holidays! IMPORTANT! Please read ALL steps and notes before making this recipe, as I have the creations of all the layers timed out to make sure the cheesecake works perfectly.
Note that total time does not include chilling overnight.
* I have found found different brands are different measurements at 66g, so please weigh your flour to get consistent results.
** I buy my cashews pre-roasted. Do not skip roasting as it ads a lot of flavor. If yours aren't roasted, bake them in a 375 degree oven for 5-10 minutes until golden. Do this BEFORE soaking.
***It can be a little difficult to get the first piece of cheesecake out. Just make sure your getting your knife under the crust, not between the crust and cheesecake. An offset spatula really does the trick for serving here!