Crust: 1. In your food processor blend the nuts along with the salt till mealy. 2. Add the dates one at a time, but quickly so you don't over process the nut. again - be careful not to over process. 3. You want the batter to hold together when you pinch it. 4. Press the crust mixture in the bottom of your pan. I used a 9x9 square springform pan. Set aside while you make the filling.
filling: 1. In a high speed blender add the almond milk, lemon juice, salt, pumpkin spice, cube pumpkin and maple syrup until very smooth. 2. Add in the cashews and blend until all graininess is gone. Rub a little batter between your fingers to make sure it is nice and creamy. You are after a smooth mouth feel! This is a good time to taste test. You may need to add additional spice or sweetness, it all depends on the quality of the pumpkin you used. We are dealing with fresh ingredients here and the taste can vary largely due to ripeness, ect. 3. Add the lecithin and melted coconut oil and continue blending until creamy and the powder is well integrated. 4. Pour the mixture over the prepared crust. 5. Gently tap your pan on the counter top to bring all the bubbles to the surface. 6. Place in the fridge to set up.
Caramel Sauce: 1. Place all ingredients in a high powered blender and process until smooth. You may need to stop occasionally to scrape down the sides. 2. Hand stir in Pecan or place on top after applying the caramel sauce. 3. Store left sauce in the fridge in a glass container for up to 2 weeks. To soften, leave out at room temperature for a few hours or place the container in a bowl of hot water. 4. Assembly: Pour caramel over the cheesecake and allow it to drizzle down the sides. Cut and and serve! Keep chilled.