Pumpkins are packed full of delicious health benefits, so why not add some more to your diet with a slice of this creamy vegan pumpkin cheesecake.
Vegan pumpkin cheesecake
For the crust:
- 2 cups vegan gingersnaps
- 6 tbsp vegan butter, melted
For the filling:
- 510g (4 cups) of flour
- 38g (¼ cup) of corn starch
- 2 tsp baking powder
- 300g pumpkin
- 113g (½ cup) of vegan butter or margarine
- 350ml (1 ½ cup) maple syrup
- 1 tsp of salt
- 590ml (2 ½ cups) of water
- 1 tsp vanilla extract
- ½ tsp vinegar
- ½ tsp cinnamon
- Pinch of nutmeg
- 945ml (4 cups) water for boiling
- Whipped coconut cream
- Chopped pecans and almond slices
- Prepare a round cake pan, grease or line with baking paper.
- To make the crust, pulse the gingersnap cookies in a food processor to a uniform crumb. Once the cookies are broken down, slowly add melted vegan butter and process until well combined. The crust should stick together when pressed between your fingers. Transfer crust onto the prepared cake pan, evenly pressing the crust down around the bottom of the pan with your fingers, and set aside in the fridge to harden.
- Put 4 cups of water in a medium pot and bring to boil, add the pumpkin. Cook for 25 minutes or until soft like puree. Remove from heat and allow to rest to ambient temperature.
- In a food processor, mix the pumpkin with 237ml (1 cup) water. Add the flour, corn starch, baking powder and salt.
- Beat the vegan butter with maple syrup, until creamy. Combine the pumpkin mixture, butter, vanilla extract, vinegar and the remaining water. Beat for 15 minutes.
- Bake at 170C for 35 to 45 minutes depending on your oven.
- Top with whipped coconut cream and chopped nuts.