首先使地壳。添加山核桃食物加工机中,打至地面。删除山核桃和备用。日期添加到食品加工和处理,直到它变成一个粘贴,并开始形成一个球。添加处理山核桃、燕麦和椰子分解回日期粘贴。当粘性面团混合形式。如果太粘,添加更多的燕麦或椰子,如果太干,添加更多的日期。加入南瓜饼和肉桂香料和脉冲一起搅拌,直到混合均匀。轻轻喷玻璃饼烤盘。删除“面团”食品加工机和添加玻璃盘。 Using your hands, push the crust down and coat the entirety of the glass to pack it down as compact as possible. If needed, you can place a piece of wax paper over the crust and use a large Mason jar to roll it out to make it smooth and flat. Place crust in freezer to firm until ready for filling. Drain cashews and place in high speed blender. Add the remainder of the cheesecake ingredients and blend on high until creamy and silky smooth. If needed, add more lemon juice or coconut milk to help it liquify and blend better. Remove crust from freezer and pour in cheesecake filling. Smooth filling evenly with a wooden spoon. Cover and place in the freezer overnight. Serve frozen or let sit out and thaw for 15-20 minutes to serve chilled. If you want to use homemade coconut whipped cream to top your cheesecake, stick a can of full fat coconut milk in the refrigerator overnight. Spoon out the hardened coconut cream off the top of a refrigerated can of full fat coconut milk and use a hand blender to blend together coconut cream, powdered sugar, and vanilla extract. Place in refrigerator to chill overnight and use to top off your pumpkin cheesecake! Sprinkle pumpkin pie spice or nutmeg on top for extra spice!

享受吧!