Vegan Pumpkin Cheesecake with Salted Caramel Topping
This Vegan Pumpkin Cheesecake with Salted Caramel Topping is a complete showstopper dessert! It's incredibly creamy, thick and has such a delicious flavour! I've already had DOZENS of rave reviews - you need to make this!
1cuppitted datessoaked in hot water for 10 minutes then drained
1cupraw pecans or walnutsyou can substitute with almonds or macadamia nuts
4cupsraw cashewssoaked overnight, or in hot water for one hour, drained
2/3cup+ ¼ cup solid (aka hardened) coconut oil
1 ¼cupsthick coconut cream from coconut milkplaced in the refrigerator from overnight - no coconut water! (see notes below)
2teaspoonspumpkin pie spice
Blend the nuts in your Calphalon Auto-Speed Blender until it starts to turn into a meal consistency. Add the warm dates and pulse until blended together, scraping down with a spatula every now and then. The dates and nuts should mix together and be slightly sticky.
Press into the bottom of your parchment paper lined cheesecake pan (I used a 10” inch). Place in the freezer while you make the filling.
Mix all the filling ingredients together in your Calphalon Auto-Speed Blender and blend for about 4 minutes or more, until smooth and creamy. Remove and use spatula to scrape down anything that wasn't blended. Blend again for one minute or until the cheesecake is smooth (not grainy at all).
Pour filling over crust and smooth down. I used a 10” inch cheesecake pan. This recipe should also work for a 9” inch or 8” inch, you just may have some excess batter that you can put in ramekins. If using a 7” inch or less, cut the recipe in half or use the excess in ramekins.
Place in the freezer overnight.
Remove from freezer and allow to thaw for about 15 to 20 minutes. Enjoy!
NotesThis recipes makes a LARGE 10” inch cheesecake. This recipe should also work for a 9” inch or 8” inch, you just may have some excess batter that you can put in ramekins. If using a 7” inch or less, cut the recipe in half or use the excess in ramekins.If you need softened cashews quickly, you can bring a pot of water to a boil, then boil the cashews for 5 minutes. Drain off the excess water.If you live in a warm climate, you can solidify your coconut oil by placing it in the fridge for about 15 minutes.How to get coconut cream:Refrigerate two cans of coconut milk overnight. After being refrigerated overnight, turn the can upside down and and pour out the liquid on top. Then scoop the thick solids of the coconut milk out of the jar. You can set the little liquid (the coconut water) that’s left back in the fridge or drink it.When using your coconut cream, you want to use only the parts that thickened up – NOT the coconut water. Any coconut water will contribute to the icing of the cheesecake, which you don’t want any here!