Vegan Pumpkin Cheesecake

vegan gluten-free pumpkin cheesecake 2

Guess what? It’s finally — finally — pumpkin season for real. The leaves are changing, the nights are freezing (in Idaho, anyway) and the grocery stores are full of giant winter squashes. I ordered a Pumpkin Spice Latte the other day. ‘Tis the season.

I know you guys are excited, too — and that’s why I’m posting two weeks of sweet and savory pumpkin recipes! Because when it’s pumpkin season, I fully believe you should take advantage of that. Throw that stuff in everything. I am.

vegan gluten-free pumpkin cheesecake 1

This vegan cheesecake recipe is not just another pumpkin post, though. This is the vegan cheesecake that made me realize that regular cheesecake is not my favorite. Why would anyone ever eat an overly rich and super-sweet slice of modified cream cheese when they could be eating this incredible goodness? 

I finally worked out the kinks in my vegan cheesecake recipe and technique, and the result is a beautifully light (but still substantial) whipped filling made mostly of coconut milk, cashews, and pumpkin with the perfect amount of honey and spices. I actually made an audible oh my god this is so good noise when I ate my first bite of this. And with the pecan-date crust giving that delicious nuttiness with a touch of caramel flavor? Forget about it. 

Vegan Pumpkin Cheesecake
 
Author: Kate Wutz
The vegan cheesecake to end all cheesecakes — the one that makes you realize all other cheesecakes, non-vegan as they are, are kind of crap. Enjoy this taste of pure fall.
Ingredients
  • 25 pitted dates, soaked in hot water for 10 mins, then drained
  • 2 cups of pecans
  • 2 tsp vanilla
  • 2 cups cashews, soaked overnight, drained
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 2 Tbsp maple syrup (or honey, if you’re not vegan)
  • 1 Tbsp vanilla
  • 3 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • pinch ground cloves
  • 1/2 cup of cream from the top of a can of coconut milk
  • pinch allspice
Instructions
  1. Make your crust: Process dates, pecans and vanilla in a food processor until it begins to come together. Press into a springform pan, and place in freezer.
  2. Make the filling: Process cashews, pumpkin, and sweetener in a food processor until about as smooth as you can get it, but before it turns into nut butter.
  3. Add vanilla and spices and pulse a few times to combine. Add in coconut cream and process until smooth, whipped, and the texture of, well, cheesecake. It will be a tiny bit grainy, but it’s not noticeable as you’re eating it.
  4. Pour filling over prepared crust. Freeze to solidify, then store covered in the fridge for up to a week. Yum.
 
Notes
* To get the cream from the top of a coconut milk can, first find a can of coconut milk that doesn’t make a noise when you shake it. Then, flip the can over and open from the bottom. Carefully drain off the thinner liquid, then scoop the white cream out. You should have about a half cup of cream. Use the extra in coffee šŸ™‚

 

 

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