Caramel Pumpkin Cheesecake | Vegan Food & Living

Caramel Pumpkin Cheesecake

Caramel Pumpkin Cheesecake

Never before have you seen such a delicious autumnal recipe than this vegan caramel pumpkin protein cheesecake! An infusion of seasonal spices including pumpkin and cinnamon, it will be sure to be a favourite at home this holiday season. Although it’s a rich and indulgent desert, its completely vegan, gluten-free and high in plant protein. So go put on your slippers and enjoy a big ole slice, we promise you'll enjoy every single bite!

Total Time: Cooking time: 40 Minutes | Setting time: 4 Hours

Servings: 12

Total Time: Cooking time: 40 Minutes | Setting time: 4 Hours

Servings: 12

Ingredients

Method

Ingredients

(Servings: 12)

  • For the base:
  • 0.16666666666667 0.16666666666667 cups oat flour
  • 0.16666666666667 0.16666666666667 Tbsp agave
  • 0.25 0.25 Tbsp water
  • 0.25 0.25 Tbsp coconut oil
  • 0.5 0.5 medjool dates (pitted)
  • For the pumpkin layer:
  • 0.083333333333333 0.083333333333333 cup cooked pumpkin/pumpkin puree
  • 0.33333333333333 0.33333333333333 Tbsp coconut oil
  • 0.33333333333333 0.33333333333333 Tbsp agave
  • 0.16666666666667 0.16666666666667 scoops vegan vanilla protein (optional)
  • 0.083333333333333 0.083333333333333 cup coconut milk (canned- light version)
  • 0.125 0.125 cups cashew nuts
  • For the topping:
  • 0.041666666666667 0.041666666666667 cup pecans
  • 0.041666666666667 0.041666666666667 tsp cinnamon
  • 0.083333333333333 0.083333333333333 tsp agave

Method

  1. To make the cheesecake base, combine the oat, flour, protein, agave and water and mix well.
  2. Use your hands to help bring together. (add more water or coconut oil if needed) Press this into the base of a lined 20cm loose bottom cake tin, making sure to bring this up around the sides.
  3. Pop the base into the freezer whilst you prepare the filling.
  4. In a high speed blender or food processor, blitz together all of the ingredients for the pumpkin layer until smooth and creamy. Pour this onto your base.
  5. Leave your cheesecake to set up in the freezer for 4 hours or overnight.
  6. For the delicious pecan topping, roughly chop your nuts and gently toast these in a pan with the cinnamon. Scatter on top, serve and enjoy!

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