When pumpkin cheesecake is on the menu it means it's holiday season.

This cheesecake is very flavorful, not too sweet, mildly spiced, and very decadent.

I decorated the cake with fresh cranberries, pomegranate seeds, mint leaves and dried edible roses.

If you like cheesecake, I'm sure you'll love this recipe. It is very easy to make, and is worth the effort.

You can also make this recipe in individual ramekin.

Ingredients:

1 cup raw cashews, soaked overnight in water and drained

1 cup pumpkin purée

1 cup pure maple syrup

1 package of organic sprouted tofu 14 oz / 397 gr or silken tofu

Zest and Juice of 1 lemon

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon nutmeg

Crust:

1/2 cup almond flour

1 raw pecans or walnut

2 tablespoons pure maple syrup

1/4 cup coconut oil

Directions:

Heat oven to 375° F

In a food processor add almond flour, pecans , coconut oil, pure maple syrup, pulse until you reach a sand-like texture.

In a food processor add cashews, pumpkin purée, pure maple syrup, tofu, lemon juice, cinnamon, allspice and nutmeg. Blend until very smooth.

Take a round baking dish and pour the crust mixture, press tightly. Take the filling mixture and pour on top.

Bake for about 40 minutes. Let it cool in the fridge for a few hours or overnight and serve chilled.

Vegan & Gluten-Free Pumpkin Cheesecake