Ingredients
- Crust
1 cup of nuts of your choice (I used raw walnuts and almonds)
4-5 dates (depending on size)
Dash of sea salt
Grind all ingredients in a food processor until crumbly and somewhat sticky.
Press into a parchment paper with butter lined springform pan and butter the sides. 9 in pan.
(this portion I borrowed from Rebecca St. Clair—DSP member)
Filling: (Rhonda Cain's recipe)
2 (8 oz) packages of cream cheese (at room temperature)
1 cup of ricotta cheese
¼ cup sour cream
2 cups of pumpkin puree (roasted from 2 (1 lb) pie pumpkins.
3 eggs plus 1 egg yolk
¾ cup of local honey
½ tsp ground cinnamon
1/8 tsp fresh ground nutmeg (grinding fresh adds so much more flavor)
1/8 tsp ground cloves
2 Tbsp oat flour
1 tsp vanilla extract
Description
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