Pumpkin Coffee Cheesecake

Crust Ingredients:
2 cups organic shredded coconut
20 medium sized pitted dates
½ cup filtered water
¼ cup melted organic coconut oil
2 tbsp. pumpkin pie spice coffee (Trader Joe’s)
½ tbsp. pumpkin pie spice powder (Trader Joe’s)
¼ tsp. pink Himalayan salt

Directions:
Place the dates, salt, and filtered water into a Vitamix. Blend until creamy smooth. Place the coconut into a Breville food processor. Add 3 tbsp. of date paste, melted coconut oil, coffee, and pumpkin pie spice powder to the food processor with the coconut. Pulse until the coconut is broken down into small pieces. Take a 7” x 3” cake pan with a removable bottom. Coat the cake pan on the inside with coconut oil. Place the crust mixture into the cake pan and press it down with a food press. Make sure the crust is flat and evenly distributed on the bottom of the pan. Cover the pan with foil and set aside in the refrigerator.

Filling Ingredients:
2 cups Thai young coconut meat
¾ cups coconut milk
¼ cup organic maple syrup
1 ½ tbsp. pumpkin pie spice powder (Trader Joe’s)
2 tbsp. pumpkin pie spice coffee (Trader Joe’s)
¼ tsp. pink Himalayan salt
½ tsp. fresh lemon juice
½ cup organic melted coconut oil
2 tbsp. non GMO organic lecithin

Directions:
Place the coconut meat, coconut milk, maple syrup, pumpkin pie spice powder, pumpkin pie spice coffee, salt, and lemon juice into a Vitamix. Blend until creamy smooth. Test it with your fingers to make sure there is no grittiness. Add the coconut oil and blend it in until evenly distributed. Add the lecithin and blend until evenly distributed. Do not over blend. Remove the cake pan from the refrigerator and pour the filling into it. Tap the pan on the counter to remove all the air bubbles. Use an angled cake spatula to flatten the top of the cake. Cover it back up and set aside in the refrigerator overnight to set.

Pumpkin Coffee Pecan Topping
Ingredients:
2 cups soaked and dehydrated pecans
¼ cup organic maple syrup
¼ tsp. pink Himalayan salt
½ tbsp. pumpkin pie spice seasoning (Trader Joe’s)
1 tbsp. pumpkin pie spice coffee (Trader Joe’s)

Directions:
Place all of the ingredients into a large mixing bowl. Mix by hand until the pecans are completely coated. Place them onto a dehydrator tray with a teflex sheet. Take a spatula and spread it out. Leave some of the nuts touching each other to form a centerpiece. Leave all of the rest spread out. Dehydrate at 115 degrees for 8 hours. Remove and flip over onto another dehydrator tray without a teflex sheet. Peel the teflex sheet off of the top carefully. Use a spatula to pry it off if necessary. Continue dehydrating for 3 more hours.

Assembly:
Remove the cheesecake from the refrigerator. Gently open the side of the pan. If it looks like the cheesecake will crack, take a thin knife or spatula and go around the side to loosen it from the side of the pan. Remove the side of the pan. Take a cake spatula and remove the cake from the bottom of the pan. Place onto a decorative plate. Take an icing comb and comb the side of the cake vertically all the way around. This will form a striped pattern on the side of the cheesecake. Refer to the video. Place the pecans on the top of the cake. Work from the center out. Place the centerpiece into the center of the cheesecake. Place it down into the center of the cake so it stands up vertically. Take the flat end of the pecans and push the flat end into the cheesecake so that the pointed end sticks up. Go around the centerpiece in a circle until the circle is complete. Make another circle around the first circle. Repeat the procedure until you have reached the edge of the cake and the top is covered with pecans. Place the remaining pecans around the base of the cheesecake on the plate with the pointed ends of the pecans facing outward toward the edge of the plate. Sprinkle the whole thing with pumpkin pie spice coffee.

Serve

To store in the refrigerator or freezer, cut it into individual slices and wrap them separately. They will last 3 to 5 days in the refrigerator. They will last 1 month in the freezer.