Crust Ingredients

3/4 cup raw pecans

5-6 Medjool dates, pitted

1/2 cup rolled oats

1/2 tsp ground cinnamon

1/8 tsp or pinch of sea salt

Cheesecake Ingredients

1 cup cashews

1 medium pear, peeled, cored, and halved (Bartlett or Bosc)

3/4 cup coconut cream

1/4 cup rolled oats

3 Tb coconut oil

1 Tb lemon juice

1 tsp vanilla extract

1.5 tsp pumpkin pie spice

1/4 tsp sea salt

1 Tb agave or maple syrup, optional

Topping Ingredients (Optional)

1 medium pear

1 Tb agave or maple syrup

1 tsp ground cinnamon

Directions

• Add all crust ingredients into the inner container of the Tribest Backspin. Then secure the lids.
• Press the PULSE preset in very short bursts continuously for 1-2 minutes until you reach a sticky, coarse crumble that holds together when pinched.
• Transfer the mixture to a parchment-lined 6" springform or regular cake pan, then press firmly into an even layer to form the crust at the bottom. Set aside.
• To make the filling, add all cheesecake ingredients into the inner container.
• Begin blending by pressing the VACUUM + AUTO preset. This cycle will break down all ingredients to create a smooth, creamy texture.
• Pour the cheesecake mixture over the crust using the included Pour Spout and Spatula. Gently tap the pan a few times on the counter to eliminate air bubbles and smooth the top.   
• Freeze for 4–6 hours before serving. If enjoying later, thaw in the refrigerator for 2-3 hours or at room temperature for 1 hour. Enjoy!
• Optional: For the cinnamon-spiced pear topping, slice the pear thinly. In a bowl, toss the sliced pears with agave and cinnamon. Bake at 375°F for 15 minutes  or sauté in a skillet over medium heat for 8–10 minutes until tender. Let cool, and arrange the pears on top of the set cheesecake before serving.
  
   Leftovers can be stored in the freezer for up to 1 month.