Pumpkin Praline Cheesecake Recipe

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Pumpkin praline cheesecake is incredibly decadent but it's free of unhelpful substances like cholesterol and diary products. Get a pumpkin praline cheesecake recipe with help from an experienced culinary professional in this free video clip.

Part of the Video Series: Gourmet Vegetable Recipes
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Video Transcript

Hi, I'm Kate Goldhouse, and today I'm going to show you a pumpkin praline cheesecake recipe. This desert is incredibly decadent but it's free of unhelpful substances like cholesterol and diary products. To make the crust, process two cups of raw walnuts and one cup of pitted dates in a food processor. Sprinkle one quarter cup of shredded coconut on to the bottom of the pie pan and press the date and walnut mixture into it. To make the filling, process three cups of raw cashews that has been soaked over night with one third cup lemon juice, a half cup of agave, one teaspoon vanilla extract and three quarter cups of melted coconut oil fully processed until smooth. Pour the mixture onto the crust. To make the pumpkin layer, in a food processor, blend one cup of canned pumpkin, two tablespoons arrowroot starch, one half cup of non-diary milk, one third cup sugar, one teaspoon vanilla extract, one quarter teaspoon ground ginger, one quarter teaspoon ground cinnamon, a pinch of nutmeg and a pinch of allspice and blend until smooth. Spread the pumpkin layer over the filling. To make the praline topping, heat a skillet over medium heat and add two tablespoons of coconut oil, one third cup of chopped pecans, one quarter cup of raw pumpkin seeds, two tablespoons of brown sugar, a dash of cinnamon and a pinch of salt. Once the mixture is bubbling and sticky, add two tablespoons of maple syrup. Then spread the praline mixture onto a baking sheet to cool. Break into pieces and garnish on top of the pie. Stir the cheesecake in your freezer for at least four hours to let it setup. This is a great dessert for your next dinner party or holiday gathering.


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