Pumpkin Cheesecake   

Yield: one 8 inch cheesecake (spring form pan)

Ingredients

• Cashew Cheese -- 1 recipe (approximately 2-2 1/2 cups cheese)
• 1/3 cup carrot juice (strained through the More than a NUT MILK BAG)
• 1/4 cup agave
• 1 1/2 cup zucchini
• 3/4 cup date paste
• 2 tablespoons yacon syrup or other liquid sweetener (ie agave, maple syrup)
• 1/4 cups lemon juice
• 2 tablespoons pumpkin pie spice
• 1 1/2 cups vanilla extract
• 1 1/4 cup coconut oil
• 1/4 cup Irish Moss Gel

Directions

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.

Notes

Will keep for 5 days in the refrigerator and up to 3 months in the freezer.