Monday, October 7, 2024

Vegan Pumpkin Cheesecake



Indulge in the rich, creamy goodness of this vegan pumpkin cheesecake, perfect for autumn gatherings or any time you crave a decadent dessert. With a velvety cashew-based filling infused with warm spices and pumpkin flavor, and a crunchy graham cracker crust, this cheesecake is sure to impress vegans and non-vegans alike!

Ingredients:

  • 2 cups raw cashews, soaked overnight
  • 1 cup pumpkin puree
  • 1/2 cup coconut cream
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup graham cracker crumbs for crust
  • 3 tablespoons coconut oil, melted for crust
  • 2 tablespoons maple syrup for crust

Instructions:

Preheat the oven to 350F 175C

In a food processor, blend the graham cracker crumbs, melted coconut oil, and maple syrup until well combined

Press the crust mixture firmly into the bottom of a greased 9-inch springform pan

Bake the crust for 10 minutes, then remove from the oven and set aside to cool

In the same food processor no need to wash, combine the soaked cashews, pumpkin puree, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, spices, and salt

Blend until smooth and creamy, scraping down the sides as needed

Pour the filling over the cooled crust, spreading it out evenly

Tap the pan gently on the counter to remove any air bubbles

Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly

Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour

Remove the cheesecake from the oven and let it cool completely at room temperature

Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, until firm

Serve slices of the cheesecake chilled, optionally topped with whipped coconut cream and a sprinkle of cinnamon


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