Raw Pumpkin-Spiced Mamey Cheesecake

_MG_2323I already know what you’re thinking.  “What’s mamey?”, right?!  That’s what I said when Jasmine told me she was using mamey for this dessert.  When I looked it up, I learned that it’s actually called mamey sapote.  Coincidentally, my father-in-law gave me what he called, “sapote” from his garden recently.  It was creamy and sweet, almost custard-like, and it was not orange like the one Jasmine used.  I wish I could tell you what it tasted like, but honestly it didn’t taste like anything I’ve tasted before.  Since the one I tried wasn’t orange, I figure it was either a different variety of mamey sapote or maybe it fully wasn’t ripe.

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According to Jasmine, “the flavor is a combination of sweet potato and pumpkin with undertones of almond, chocolate, honey, and vanilla.

Health Benefits of Mamey Sapote:

  • Increased Immune Function
  • Reduced Risk of Colon Cancer
  • Protection Against Heart Disease
  • Alleviation of Cardiovascular Disease
  • Alleviation of Hypertension (High Blood Pressure)
  • Osteoporosis Protection
  • Mamey is believed to be an antiseptic, and is also eaten to help calm an upset stomach.

Mamey is also an excellent source of several vitamins and minerals. 1-cup provides:

  • 67 % of the daily value for vitamin C
  • 63 % of the daily value for B-6
  • 23 percent of the daily value for potassium
  • 20 percent each of the daily values for vitamin E and copper.”

 

I don’t recall ever seeing a mamey sapote at my local market, and you may not have either, unless you go to a Latin or Asian market or if you live in South America.  If you can’t find mamey sapote, use pumpkin or baked sweet potato in its place.  In this recipe, it is spiced similarly to pumpkin pie.  What I love most about this recipe is the delicious date, fig, almond and pecan crust and the decadent “cheese”cake center.

Jasmineand I created a bountiful Thanksgiving feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes! We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration! We hope you include this recipe, as well as our other recipes, on your holiday tables!

Photo credit: Jasmine Briones

Please make sure to tag us on Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan  Twitter: @yvonnemrod  @sweetsimpleveg and hashtag #SweetEclecticThanksgiving and #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

 

Raw Pumpkin-Spiced Mamey Cheesecake 
Servings: 8-10
Total Time: 3 hours
Diet: V, GF, DF, SF, SR, R
Ingredients 
Crust:
½ cup raw almonds
½ cup raw pecans
15 dried organic black mission figs
15 organic medjool dates

Mamey Topping:

5 organic medjool dates

2 cups mamey sapote* (measured mashed)

¼ cup soaked cashews

1 to 1½ tsp pumpkin pie spice

½ tbsp chia seeds

½ vanilla bean

A small piece of fresh ginger (optional)

 

Coconut Cashew Cream:

1 cup soaked cashews

1 cup coconut meat

4 large medjool dates, pitted

¼ cup water or almond milk (I was out)

¼ cup coconut oil

½ fresh vanilla bean

Garnish ideas: Nuts, fresh figs, cranberries, mint, etc.

 

Directions

Soak the cashews for at least 2 hours (preferably overnight) in 1 cup water.

1. Place the ½ tbs chia seeds into a small bowl with 2 tbs water. Set aside.

Crust:

1. Combine all of the ingredients in a food processor until a crumbly “crust-like” mixture is formed. Press into the desired pan (I used a 9×9″ serving plate). Place in the freezer as you make the fillings.

Coconut Cashew CreamL

1. Combine all of the cream ingredients in a high speed blender and process until smooth.

2. Remove the crust from the freezer and pour it over. Using a butter knife or spatula to make it smooth and even. Place it back into the freezer for 30-45 minutes, or until its firm enough not to mix with the top layer.

 

Mamey Filling:

1. Combine all of the filling ingredients, along with the soaked chia seeds in a high speed blender and process until smooth.

2. Remove the crust from the freezer and pour it over. Using a butter knife or spatula to make it smooth and even. Place it back into the freezer for 2 hours, or until firm.

3. Remove from the freezer when ready to serve. Slice, garnish, and serve immediately!

 

Notes:

Jasmine has found mamey in special Mexican grocers in Los Angeles, or even in Asian markets.
You can use either frozen or fresh mamey, just be sure to drain as much of the excess water (after you thaw it) as possible.
If you don’t have mamey, you can try subbing in pumpkin or baked sweet potato mash.

 

 

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