Directions:

For the Pecan Crust

• Soak dates in warm water to soften for about 30 minutes.
• Grease a 6-in x 3-in spring form pan and line bottom with parchment paper.
• Place pecans, coconut flakes, cinnamon, and salt in a food processor and process into a crumble.
• Add the dates, after soaking and draining, and blend into a sticky dough, scraping down the sides when necessary.
• Press mixture into bottom of spring form pan and set aside.
• Clean out the food processor to prepare the filling.

For the Pumpkin Cheesecake Filling

• Soak cashews in warm water for 4-6 hours. Drain and place in food processor with the rest of the pumpkin cheesecake ingredients. Blend until creamy and smooth. Taste and adjust spices as needed.
• Pour the filling over the crust, then tap pan on counter to release air bubbles.
• Cover and place in the freezer to set for 4-6 hours, or overnight for best results.

For the Pecan Praline

• After the cheesecake has set, preheat oven to 350° F and line a baking sheet with parchment paper.
• Spread pecans out on parchment paper and bake for 6 minutes, or until lightly toasted. Cool on wire rack while preparing brown sugar mixture.
• Place brown sugar, water, cinnamon, vanilla, and salt in a small saucepan over medium heat. Continuously stir until mixture begins to bubble, about 3-4 minutes.
• Add the toasted pecans and toss until thoroughly coated, about 2-3 minutes.
• Spread pecan praline out on parchment paper and let cool completely, about 15 minutes.

Remove cheesecake from spring form pan and top with pecan praline. Allow to thaw at room temperature for 20-30 minutes before slicing and serving. Store in the freezer for up to two weeks.