Pecan Pie Cheesecake

Ingredients for the Crust:

1 3/4 cup of pecan halves, toasted

6 pitted medjool dates

1 tsp cinnamon

1 Tbs coconut oil

pinch of sea salt

Ingredients for the Cheesecake Filling:

2 cups of raw cashews (soaked for 4 hours or overnight.For best result soak in hot water)

1/3 cup of pure maple syrup

1/2 cup full fat coconut milk (make sure to shake can well before opening and measuring)

2 Tbs of fresh lemon juice (make sure it is fresh and not lemon juice concentrate)

1 Tbs of vanilla extract

Ingredients for the Pecan Sauce:

1 1/2 cup roughly chopped pecans

1/2 cup of coconut oil

1 cup of Madhava coconut sugar

1/2 cup of pure maple syrup

1/4 cup of water

pinch of sea salt

Directions for the Crust:

Prep a 8 inch springform pan with coconut oil. In a food processor pulse toasted pecans until a coarse crumbly consistency. Add in cinnamon and sea salt and pulse to incorporate. Add in dates and process until the mixture comes together before adding coconut oil. This should take roughly 30 seconds. Press crust into a well greased springform pan. Crust should be pressed evenly on the bottom and around the sides of the springform pan. Place crust in the freezer to set while the filling is being made.

Directions for the Cheesecake Filling:

Drain and rinse soaked cashews in a colander. In a food processor or high powered blender, blend cashews until they are smooth and creamy (almost like cashew butter). This step takes several minutes, so be patient. I usually use my ninja smoothie cup and do this in smaller batches for the best, silky smooth result. Once cashews are smooth, add in coconut milk, maple syrup, lemon juice and vanilla. Blend until well combined. Once combined pour filling into a prepared crust and place back into the freezer to set. Allow this to set for 30 minutes to an hour or until filling is slightly firm.

Directions for the Pecan Sauce:

Place a medium saucepan over medium-high heat. Melt coconut oil completely. Add in coconut sugar, salt and water. Stir until coconut sugar is completely dissolved. Adjust heat to medium and boil for minutes. Add in maple syrup and boil, stirring frequently, until sauce is thick (about 2-4 minutes). Remove from heat and allow to cool for 10 minutes. Once cooled take chopped pecans and pour 3/4 cup of the sauce over the pecans and mix together. Top completely set cheesecake with the pecan sauce mixture and place in fridge until ready to serve. Top cheesecake with more sauce when ready to serve.

Macros for the Cheesecake:

Makes 16 slices

Macros for the Pecan Sauce:

Serving size is 1 Tbs

Notes:

***All text & images © Copyright Kaili Mills for Measure Me Whole.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Measure Me Whole with a link back.