• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

I chose to keep the sweetness on the lighter side, so make sure to serve this cheesecake with the caramel sauce. If you prefer, you can add an additional 2 tablespoons of maple syrup to the filling. Inspired by the No-Bake Cherry Cheesecake from Martha Stewart Magazine.

• 2 cups dehydrated nuts - almonds or pecans (I used this recipe and left out the maple syrup)
• 1/4 cup organic whole cane sugar or sucanat
• 1/2 cup unsalted butter, melted
• 1 cup sour cream, room temperature
• 1/2 cup plus 2 tablespoons maple syrup, divided
• 4 ounces mascarpone cheese, room temperature
• 4 ounces cream cheese, room temperature
• 2 ounces soft goat cheese, room temperature
• 1/2 cup cooked and pureed pumpkin
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon unflavored gelatin (I prefer Bernard Jensen)
• 1 vanilla bean, split and scraped, or
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 1/2 cups whipped cream (optional)

Click Here For Step-By-Step Instructions