Yield: one 8 inch cheesecake (spring form pan)
Place all ingredients except Irish moss gel and coconut oil into an high-speed blender (Vitamix or similar). Blend until well combined and smooth texture. Add the Irish moss gel and melted coconut oil and blend again.
Pour into prepared Pumpkin Cheesecake Crust and allow at least 1 hour to set up in the refrigerator.
Will keep for 5 days in the refrigerator and up to 3 months in the freezer.
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