le cheezecake

uh, hello, yummy cake.
remember when i made the pumpkin roll a few days ago? and all that cream cheeze filling fell out of it when i was rolling it up? and how i said i had plans for it? well i made this. it's freakin good.

first i blended about 3/4 cup of almonds into teeny pieces. then i added 5 pitted dates and a few shakes of salt. blended it again until the dates were well mixed with the almonds. i then added about 2 teaspoons of agave nectar so it would get a bit more sticky. i pressed the mixture into the bottom of a pie pan.

then i got out the leftover cream cheeze filling (there was about a cup).....

spread it all out onto the crust evenly.

then i got about 3 tablespoons of leftover pumpkin and put it in a small bowl to mix with a few shakes of pumpkin pie spice. i dolloped (weird word) it onto the cake and swirled it in with a butter knife, like so:

refrigerate for about an hour until set.

sweet little dessert.