Pumpkin Cheesecake with Cranberry-Orange Syrup
Pumpkin Cheesecake with Cranberry-Orange Syrup
By Chef Katie Mae
Makes one 9-inch cheesecake | Stores for 10 days in the fridge
Ready in 25 minutes, not including cheese prep or refrigeration time
FOR THE CRUST
- 2 cups toasted pecans
- 8 Medjool dates, pitted
- 1 tablespoon non-dairy milk or water
- 1 teaspoon pumpkin pie spice
FOR THE FILLING
- 1½ cups coconut milk solids* (solid cream from two 14oz cans)
- 2 cups Basic Cashew Cheese (separate recipe)
- 14 oz unsweetened pumpkin puree
- 12 Medjool dates, pitted
- ½ tablespoon pumpkin pie spice
FOR THE SYRUP
- 2 cups fresh or frozen cranberries
- 2 oranges, zested and juiced
- 6–10 Medjool dates, pitted
- 1 tablespoon ground chia seeds
- ¼–½ cup water (optional for thinner syrup)
DIRECTIONS
- Add the crust ingredients to a food processor or blender until smooth and well combined.
- Transfer the crust mixture to a cheesecake pan, and spread it evenly across the bottom of the pan.
- In a high-speed blender, add the coconut milk solids, Basic Cashew Cheese, pumpkin puree, and 12 dates. Blend until the filling has a silky smooth consistency.
- Pour the filling into the pan over the crust, evening out the top with a spatula.
- Cover and store in the freezer for at least 1 hour, or refrigerator for at least 8 hours, so the filling becomes firm.
- Add the syrup ingredients to a high-speed blender and blend until smooth.
- Before serving, drizzle the Cranberry-Date Syrup over the unsliced cheesecake or individual slices.
CHEF'S NOTES
When a can of coconut milk sits for a long time, it separates into liquid coconut water on the bottom and thick coconut solids on top. This recipe uses the coconut solids only. For your convenience, refrigerate the can of coconut milk overnight to help the solid part firm up.
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