• Before you start, place the cashews in a glass bowl, cover it with boiled water and place a plate on top of the bowl. Set aside for 1 hour or soak them in cold water overnight. Drain over a sieve, rinse and set aside.
• Cover the bottom and sides of an 8-inch round springform pan with lightly oiled parchment paper. I like to keep hanging paper at the bottom of the pan, so it's easier to release the cheesecake later. Set it aside.

Cheesecake Crust

• Place all the crust ingredients into the bowl of your food processor except the water. Process until it comes together into a sticky dough. Open the food processor, and press the batter between your hands. If not sticky and too dry, add water, one tablespoon at a time, and process to incorporate.
• Press the crust dough all other the bottom of the pan. I used the back of a spoon or the back of a measuring cup to firmly press the ingredients in an even layer. Place the pan in the fridge while you make the pumpkin cheesecake filling.

Pumpkin Filling

• In a blender, add the soaked, drained cashews prepared in step 1, coconut cream, maple syrup, melted coconut oil, pumpkin puree, lemon juice, vanilla extract, and pumpkin spices.
• Blend on high speed, speed 10 of a Vitamix blender, and use the tamper attachment if needed to push ingredients next to the blade. Blend until the cashews turn into a cream and the mixture is smooth, slightly thick, and consistent.
• Pour the pumpkin cheesecake mixture onto the prepared pecan crust.
• Tap the pan on the kitchen counter a few times. This releases any bubbles of air trapped in the filling.
• Refrigerate overnight or at least 6 hours until the filling is set. I like to place a piece of plastic wrap on top of the cheesecake in contact with the top after 3 hours to prevent the cheesecake top from drying out.

Vegan Caramel - Before Serving

• In a bowl, stir all the caramel ingredients until smooth.
• Release the cheesecake onto a pie plate, and drizzle vegan caramel on top. Sprinkle pecans nuts if desired.

Storage

• Store leftovers in the fridge in a sealed container for up to 4 days or in the freezer for up to 1 month.
• Thaw in the fridge the day before serving.