Plant-Based Pumpkin Cashew Cheesecake

Name: Plant-Based Pumpkin Cashew Cheesecake
Ingredients: 4 cups (1¼ pounds; 567 grams), raw cashews; 1 (15 ounces/425 grams) unsweetened, pumpkin puree; ⅔ cup, refined coconut oil, melted and hot; 2 tablespoons, lemon juice; 1½ tablespoons, vanilla extract; 1⅓ cups (10⅓ ounces/293 grams), sugar; 1 teaspoon, ground cinnamon; ¾ teaspoon, table salt; ½ teaspoon, ground ginger; ¼ teaspoon, ground nutmeg; ¼ teaspoon, allspice; 8 ounces (227 grams) plant-based, cream cheese, softened; 8 whole, graham crackers, broken into 1-inch pieces; 1 tablespoon, sugar; ⅓ cup, refined coconut oil, melted

Desserts or Baked Goods
Fruit
Vegetarian
Vegan
Cakes

In pursuing a plant-based cheesecake that would be as irresistibly creamy as any dairy rendition, we first focused on creating a thick, creamy base.

SERVES 12 to 16

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