Pumpkin Cheesecake with Gooey Caramel Pecans
Last Fall I was on a super roll with the pumpkin desserts. I posted a lot of them on my other blog, Food and Yoga for Life (since they are "semi-raw" recipes) including my recipe for a nut free Pumpkin Cheesecake with a White Chocolate Buckwheat Crunch on top. Last week I was baking a lot of muffins, some of which used pumpkin and I was left with some pumpkin puree. After careful consideration on what tasty dessert I should make, I settled on a version of last season's cheesecake that I made and shared photos of in this post. The caramel pecan topping is my favourite way to enjoy the cake. And I made it even more decadent with a drizzle of raw chocolate sauce. You see why I keep a jar of this sauce in my fridge all the time?! It can dress up a dessert in a matter of seconds.
This time I used a regular date, nut and coconut crust. You can check out the original post HERE if you want the completely nut free version including the buckwheat crunch.
I topped the cake with a mixture of my favourite raw caramel sauce tossed with pecans. You could even call this a turtle pumpkin cheesecake!
Note that you can use canned pumpkin (which is what I used) OR baked and pureed pumpkin however fresh pumpkin will be much more watery and the cake will be a little softer.
This cake holds up very well. It's firm enough to keep out on the table for hours for guests to oooh and awww over 😉 And it will still be nicely sliceable.
Caramel sauce # 2 from Just Desserts
Toss the pecans (either whole or chopped) with as much caramel sauce as you desire.
Spoon over the top of the chilled cake.
I've been in the moutanins visiting my mom and today it has poured all day long. The perfect afternoon to whip up some raw brownies! Here are a few of the pics I posted on Instagram.
I used my easy raw brownie recipe HERE that I posted recently.
Here's the finished slice. Topped off with lots of raw chocolate sauce.