Vegan Pumpkin Cheesecake
- Marisa's Vegan Recipes
- Dec 22, 2019
- 2 min read
Who doesn't love cheesecake! It's one of my favourites!
Look how far we've come with all the different flavours! Chocolate, lemon, caramel ect and of course nothing beats the traditional New York cheesecake! There are just so many!
This vegan pumpkin cheesecake is another example of this!
This cheesecake tastes amazing and is the perfect thing for autumn, or for anyone who celebrates thanks giving, you just can't go wrong with this one!
My dad has always loved cheesecake, he's a big fan of the New York cheesecake, so of course I was keen to get his opinion!
My whole family really enjoyed this cheesecake, but the thing they love the most about the whole recipe, is the caramel sauce!
I know you see the ingredients list and think this recipe will be complicated but it is such an easy recipe!
Why not get your children to help you, they will be so proud of themselves when they see how impressive it looks!
I hope you enjoy this cheesecake as much as we all do!
I'd love to see what your cheesecake looks like! Please send me a picture, join my facebook page and post on there or tag me on instagram @marisasveganrecipes
Base;
225g Pumpkin Biscuits - See our recipe here - https://marisasveganrecipes.wixsite.com/mysite/post/vegan-pumpkin-cookies
½ Cup Butter We use Pure but any plant based milk will work.
Cheesecake;
2 Cups Cashews
1 Cup Pumpkin Puree
¼ Cup Brown Sugar
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1 tsp Ground Ginger
½ Cup Coconut Milk
½ Cup Golden Syrup
½ Cup Vegetable Oil
2 tbsp Lemon Juice
1 tsp Vanilla Essence
Caramel Sauce;
1 Cup Golden Caster Sugar
¼ Cup Butter
½ Cup Coconut Milk
1 tbsp Vanilla Essence
Method
Base;
* Prepare an 8” springform tin with baking parchment.
* Add the cookies to a food processor, process until crumbs, pour into small mixing bowl
* Melt the butter and add to the cookies.
* Mix together.
* Transfer the mix to the tin, pat down firmly.
* Place in the freezer.
Cheesecake;
* Soak the cashews in boiling water for 15 minutes.
* In a small saucepan add the puree, sugar and spices.
* Stirring constantly, put on a low heat until the mix is hot.
* Remove from the heat and place into a blender.
* Add the milk, golden syrup, oil, lemon juice and vanilla to the blender.
* Drain the cashews and add these to the blender too.
* Blend until smooth.
* Pour the mix over the biscuit base.
* Place back into the freezer for 4-6 hours or until completely solid.
* Remove from freezer, and let thaw in tin for 30 minutes before serving.
Caramel Sauce;
* In a small saucepan add the sugar, butter, milk and vanilla.
* Bring to a boil, stirring constantly.
* Simmer on a low heat, for roughly 5 minutes, or until the mix has thickened a bit.
* Remove from heat and let cool before pouring onto the cheesecake
Serve
Enjoy!
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