Pumpkin (un)cheesecake.

This was my only dessert I attempted for the holiday this year.  I'm not much of a baker, as I hate having to measure and be neat and exact in the kitchen.  This was easy, though.  The taste was light and spicy and still rich and creamy thanks to the fatty nuts and coconut.

Vegan/GF Pumpkin Cheesecake (thank you, Laura Friendly)

For Crust:

8oz GF gingersnaps ( i used Mi-Del)

5 tbsp melted earth balance

For Filling:

2 cups raw cashews, soaked overnight &drained

1 1/2 cups canned pumpkin

2/3 cup coconut oil, melted

1/2 cup maple syrup

1/4 cup fresh lemon juice

2 tsp apple cider vinegar

1 tsp vanilla

1 tsp salt

1 tsp cinnamon

1/2 tsp fresh nutmeg

1. Pulse cookies in food processor until a coarse meal forms.

2. Add in melted butter just until it clumps.

3. Mold into and around the sides of a 9" springform pan &freeze for about 10-15 minutes.

4. Meanwhile, combine all filling ingredients in food processor (no need to wash that baby out) until smooth.  

5. Pour into chilled crust and smooth out the top.  Chill in fridge overnight for best flavor.