-
In a food processor process the dates until broken down into smaller pieces. Add walnuts and process until mixture resembles large crumbs. This should not be completely smooth.
-
Cut a circle out of parchment paper the size of your springform pan and put on the bottom. Using your hands form the crust in the springform pan, pushing it down. Place in the freezer.
-
Wash and food processor and combine the filling ingredients - lemon zest and juice, 1/2 cup maple syrup, almond butter, cashews, 1/4 cup melted coconut oil, pumpkin puree, coconut milk, vanilla extract, nutmeg, ginger and cinnamon.
-
Process until completely smooth. (I ran this in my food processor for 10 minutes).
-
Add the filling to the springform pan, tapping it on the counter to even it out and freeze.
-
For the candied pecans preheat oven to 375 degrees F.
-
Heat pan over medium heat, add 1/2 tablespoon coconut oil, 1/4 cup maple syrup, and 1/4 teaspoon ground cinnamon. Bring to a boil, reduce heat and simmer for 2-3 minutes until mixture is bubbling.
-
Add pecans and mix for 2-3 minutes.
-
Place pecans on aluminum foil lined baking sheet in a single layer and cook for 5-10 minutes.
-
Remove from oven and let cool.
-
For the whipped coconut cream: Place a large bowl in the freezer for a few minutes. Remove and to the bowl add the coconut cream from the can, making sure not to add any of the coconut water which should have separated from the cream. Whip using a stand mixer or hand beater until stiff peaks form.
-
Serve cheesecake, straight from the freezer, or allow to warm up to room temperature for a bit, garnished with the pecans and a dollop of coconut cream.