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: 4 hours 40 minutes
Prep Time: 4 hours
Cook Time: 40 minutes
Servings: 12
Total Time: 4 hours 40 minutes
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
- To make the cheesecake base, combine the oat, flour, protein, agave and water and mix well.
- 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.
- Pop the base into the freezer whilst you prepare the filling.
- 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.
- Leave your cheesecake to set up in the freezer for 4 hours or overnight.
- 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!
