Prepare to knock the socks off your family and loved ones this year when they find out that the rich, creamy and flavor-packed pumpkin cheesecake is actually HEALTHY! Just in time for Thanksgiving here is my favorite holiday recipe!
Pumpkin Cheesecake
soak time: 2 hours
prep time: 10 mins
freeze time : 4 hours
Crust
2 cups pecans
20 deglet noor dates
dash of salt
DIRECTIONS
Process all ingredients until a graham cracker-like consistency in the food processor. Firmly press crust mixture into the base of 2 small springform pans or 12 mini silicone molds. Set aside.
Filling
2 cups raw cashews (soaked for 2 hours)
1 ½ cups pumpkin puree
½ cup chopped carrot
1 cup medjool dates
½ cup refined, coconut oil, melted
2 tablespoons vanilla extract
4 teaspoons cinnamon
½ teaspoon nutmeg
DIRECTIONS
Process all ingredients until a smooth, even consistency in the food processor. Evenly spread filling over base crust. Set aside in freezer for 4 hours. Uneaten dessert can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month. 
Helpful Hint: If the holidays get as crazy for you as they do for me, you can make this cheesecake up to 2 weeks early! Store it in the freezer and then allow it to thaw in the refrigerator for 24 hours before serving.
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