- 1 sleeve whole grain graham crackers (or about 1 cup of crumbs)
- 4-5 tbsp. organic butter or walnut oil
- 1 eight oz. package neufchutel cheese (or cream cheese) softened
- 15 ounces squash puree (roasted red curi squash or any other winter squash until soft – can use canned organic squash or pumpkin)
- 2 tsp. vanilla flavoring
- 1 cup granulated maple sugar (or other sugar)
- 2 eggs beaten
- 1 tsp. pumpkin pie spice
- 1/4 tsp. sea salt
Candied Walnuts Topping:
- ½ cup walnuts
- 1/4 cup maple syrup
- 1 tsp. vanilla
- 1 tbsp. butter
Preheat oven to 350. Pulse graham crackers in a food processor or blender until it becomes crumbs. Combine crumbs and butter in a bowl and mix with your hands until the crumbs can be pressed together. Press mixture into a pie pan and bake 5 minutes. Let cool. Blend the filling ingredients in a food processor or blender until smooth and creamy. Pour filling into crust and bake 50 minutes to 1 hour. Heat maple syrup, vanilla and butter on medium high heat until bubbling and cook 1-2 minutes. Pour hot syrup on top of walnuts and place onto a roasting pan. Roast 10-12 minutes. Remove from the oven and cool. Arrange walnuts on top of squash cheesecake.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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