To Make the Crust:
- Lightly oil an 8-inch spring form pan and set aside.
- Add the pecans, coconut, dates and pinch of salt to a food processor. Pulse the mixture until it is fine, crumbly and sticks together when squeezed (do not over process as it will become oily).
- Press the mixture into the prepared pan and place in the fridge while you prepare the other ingredients.
To Make Pumpkin Layer:
- In a food processor/blender add the soaked cashews, coconut milk, coconut oil, lemon juice, maple syrup, vanilla extract, pumpkin puree, and pumpkin spice. Blend until the mixture is super smooth and creamy – stop to scrape down the sides occasionally to get an even mixture.
- Pour the pumpkin mixture over the crust and smooth out evenly. Place in the freezer while you make the Vanilla Bean Coconut Cream layer.
To Make the Vanilla Bean Coconut Cream Layer:
- Scoop out all the thick coconut cream from the can, and the leftover from the pumpkin layer, in to the bowl of a stand mixer.
- Add a little sweetener to taste and the seeds from the vanilla bean. If using a liquid sweetener such as maple syrup, coconut nectar or agave, only use a small amount as too much will make the coconut cream too sloppy.
- Beat the coconut cream on high until it forms light and fluffy soft peaks.
- Take the cheesecake out of the freezer and if the top has set slightly then spread the coconut cream gently over the top. If not return to the freezer until its firm enough to do so.
- Place the cheesecake into the fridge and allow to chill for 8 hours or overnight until fully set.
To Make the Date Caramel Drizzle:
- Place the soaked dates, water, vanilla, salt and pumpkin spice into a blender or food processor and blend until smooth. Taste and add more salt and or pumpkin spice if required.
Make sure the coconut milk has been refrigerated for at least 24 hours before you want to make this.