Well my friends, Thanksgiving (in the US) is only a couple of weeks away which only means one thing; Thanksgiving recipes! Yes. Most of the recipes that I have been posting have been very fall themed but we're kicking it into full gear for the next two weeks. I've began planning out some Thanksgiving themed recipes that are going to rock your socks off. If you have any ideas that you want me to try to make send your requests my way! I'm always looking for extra inspiration. With that being said, let's talk about cheesecake.
The crust of these little guy is a granola bar basically. Yes a granola bar! A pumpkin pomegranate granola bar. The other day I had an idea for some things involving pomegranate and I seriously can not stop eating them now. True Life: I'm addicted to pomegranates. So I made the granola bars and I realized that I didn't want to share a granola bar recipe today. I took it to the next level and turned it into a cheesecake. I love making cheesecakes. It's one of my favorite things to make! Especially this one. A passion for cheesecakes and an abundance of ingredients is how the pumpkin pomegranate cheesecake was born and let's hope that it becomes a new favorite too.
Enough of that. Let's get to the recipe.
Pumpkin Pomegranate Cheesecake
serves 8-10
Crust: 1 cup oats
1/2 cup pumpkin
1/2 cup pomegranate seeds
1 tablespoon maple syrup
1 teaspoon pumpkin pie spice
1 banana
Preheat oven to 350 degrees. In a large bowl combine all ingredients. Pour onto parchment paper lined cookie sheet and spread out evenly about an inch thick. Bake 20-25 minutes. Remove from oven and set aside.
Filling:
1 cup cashews
1/2 cup pumpkin
2 tablespoons coconut water
1 teaspoon pumpkin pie spice
Blend all ingredients together until smooth. Pour evenly on top of crust and top with pomegranate seeds. Place in freezer for at least 2 hours. Serve, enjoy!