Pumpkin Honey Raw Cheesecake

This must be one of my absolute favorite Fall Recipes ever! It's super simple to make and extra delicious. Our new Eucalyptus honey has the perfect flavor profile to make this cake addicting! This new honey tastes like caramel, toffee, and butterscotch and it complements the slight acidity of the berries and the creaminess of the mascarpone. 

Ingredients for the crust:

• 3/4 cup raw organic hazelnuts
• 3/4 cup raw organic almonds
• 8 dried dates
• 2 TBSP Bee Seasonal Brazilian Eucalyptus Honey  (Buy it on Amazon)
• pinch of pink Himalayan salt 

Ingredients for the filling:

Layer #1

• 1 cup of frozen organic raspberries 
• Juice 1/4 of an organic lemon 
• 1/4 cup Bee Seasonal Eucalyptus Honey
• 1/2 cup mascarpone 
• 1/2 cup organic full-fat Greek yogurt

Layer #2

• 1 cup of organic Pumpkin Puree
• Juice 1/4 of an organic lemon 
• 1/4 cup Bee Seasonal Eucalyptus Honey
• 1/2 cup mascarpone 
• 1/2 cup organic full-fat Greek yogurt

Directions:

Grind up the hazelnuts and almonds in a food processor until they become small chunks (don't over mix) add in the dates, honey, and salt and stir until combined. Flatten the mixture in the bottom of a springform. I like to line my springform with parchment paper so that I can easily slide the cake off and onto a serving tray - it prevents from sticking. Store this in the fridge until you are ready to top with the filling. 

Using a blender, mix together the frozen raspberries, lemon juice, and honey. Once combined add in the mascarpone and Greek yogurt and blend until smooth. Take the springform out of the fridge and pour the berry mixture on top of the gorgeous crust. Spread the berry mixtures with a spoon and even it out on top of the crust. Chill the first layer in the freezer for about 30 minutes until the top has hardened. 

Using the same blender (once cleaned), mix together the pumpkin puree, lemon juice, and honey. Once combined add in the mascarpone and Greek yogurt and blend until smooth. Take the springform out of the fridge and pour the pumpkin mixture on top of layer one. Spread the pumpkin mixture with a spoon and even it out.

Place in the freezer for at least 3 hours or overnight. Once you remove from the freezer allow it to sit at room temperature for about 10 minutes before serving. Top the cheesecake with fresh pomegranate seeds and sprinkle with turmeric for extra an orange color! 

Give this beauty a try this weekend and let us know what you think!