Pumpkin Lucuma Cheesecake
I feel like the energizer bunny with these pumpkin desserts. I was going to post the Lime Berry Parfaits I made last weekend for dinner guests but wanted to keep going with the pumpkin flow.
Pumpkin Lucuma Cheesecake with Coconut Whipped Cream
I reeeeally love this recipe. I based it on my Pumpkin Chocolate Swirl Cheesecake and I think I prefer this one better. It's soft in flavor with a luscious, moussey texture. I can tell that the lucuma is there but it's light, as is the pumpkin taste, and the cinnamon. Add more cinnamon if you really want it to come through. I just wanted it as an undertone. I went with individual cakes but you can make it into an 8" cake. I topped them with coconut whipped cream, sprinkled cinnamon and maple flakes on top, and swirled a yacon syrup drizzle around the plate.
3/4 cup almonds
1/4 cup dates
Grind the almonds to flour in a food processor.
Add the pitted dates and process into a dough.
Add 1 teaspoon water if needed to hold the mixture together.
1 cup cooked pumpkin puree
1 cup cashews
1/2 cup water
6 tablespoons maple syrup
4 tablespoons lucuma powder
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
4-8 drops stevia
1 teaspoon psyllium
1/2 cup + 2 tablespoons melted coconut oil
5 teaspoons melted cacao butter
Blend all but the psyllium, oil, and butter in a high speed blender until smooth.
Add these last three ingredients. Blend to combine.
Pour the mixture over the crusts.
Chill in the fridge or freezer until firm (at least 8 hours in the fridge).
The lake is starting to freeze... bye bye water! Here was the beach yesterday. The pic doesn't do it justice. The ice was breaking and washing up to the shore - as the sun shone down on it, the ice looked silvery and gold.
The beach today was calm and without the waves, the ice still start to set quickly on the lake.
And I couldn't resist a few yoga poses with this stunning background!