Preheat oven to 350 degrees
This recipe requires a spring form pan and a Vitamix or other high speed blender.
Ingredients for the crust
2 cups oats
1 cup almonds
1/2 cup raisins
1 cup chopped pecans, set aside
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Ingredients for the filling
1 ripe banana
8 or 12 ounces pitted dates (per sweetness preference)
2 tablespoons cornstarch or arrowroot powder
2 tablespoons ground flax seeds
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoons nutmeg
1 (15-ounce) can garbanzo beans, drained (reserve liquid)
1 (16-ounce) package firm tofu, drained
1 (15-ounce) can pumpkin puree
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Pecan halves and dried mangoes for decorating—and a bit of melted dark chocolate pieces for “glue,” if needed
Directions
Crust: In a high speed blender, grind the oats into a flour-like substance. Then add the almonds and raisins (do not add the chopped pecans) and blend it until it’s a coarse powder. Transfer to a mixing bowl and add ½ cup cold water. Mix thoroughly with fingers until moistened. Place this mixture into spring form pan. Spread evenly and then with the bottom of a glass, press it into the pan until it makes a smooth crust. Bake for 8 minutes. Remove from oven and evenly press the chopped pecans into the crust. Bake for another 5 minutes, and then remove from the oven and set aside.
Filling: In a high speed blender, process the banana and dates until smooth and creamy (you may need to add a bit of water). Then add cornstarch or arrowroot powder, ground flax seeds, vanilla, and spices and process until smooth. Then add the garbanzo beans and tofu. Blend thoroughly, gradually adding the liquid from the beans; stopping periodically to scrape the sides until everything is smooth and creamy. Then add the pumpkin puree. Blend again until creamy.
Pour this filling onto the pre baked crust. Spread the mixture evenly and cover with foil. Bake for 60 minutes.
Then remove the foil and bake uncovered for another 15 minutes.
Turn the oven off. While still warm, arrange pecan halves in a decorative manner on the top of the cheesecake; pressing the pecans gently into the surface of it. Then place the cheesecake back into the oven and allow it to cool inside the oven; leaving the oven door cracked open.
After 1/2 hour, remove the cheesecake from the oven and place it on a cooling rack. Then refrigerate for several hours or overnight.
Remove the pan by gently unlatching the spring on the side. You may need to gently release the sides of the cheesecake from the pan with a knife. (You may also remove the bottom of the spring form pan by placing a serving plate on top and carefully inverting the cheesecake before removing it. Again, you may need to insert a knife to help it release.)
Nutritional tip: Beans lower blood sugars, they are good for your gut, and they bind cholesterol in your digestive tract in order to facilitate its removal.
Decorating tips
Decorate the top as you prefer with dried mangoes and whole pecans. (Melted dark chocolate makes the perfect “glue” for the pecans and dried fruit on top, if needed.) I like to create flower petals out of dried fruit leather by cutting desired shapes with kitchen shears. The sky is the limit for creative expression!
Emily Boller, wife, mother, artist, and author is on a mission to create expressive works of art in her lifetime; and to bring awareness to the potentially harmful traps of diet-wellness culture.
In her free time, she loves to chase sunrises, grow flowers and vegetables, and can homemade soups.