Vegan Pumpkin Spice Cheesecake

 This is my favorite recipe out of all the holiday recipes! I can't deny that I have a soft spot for cakes. 

The planning of all the different layers and what you want them to look like is such a fun part. I love the creative side of it.

Also, I love how you can create different textures that together give you an interesting and perfect bite.

Tools:

• Small Pot
• Mixing bowl
• Big spoon

• Electric mixer (not a necessity)
• Cake ring
• Rolling pin

• Food processor 
• Cake ring
• Cake board/ flat plate
• Cake collar
• Piping bag
• Small diameter piping tip

Ingredients:

Pumpkin caramel

• 160 ml of water
• 200 g coconut sugar
• 200 g coconut cream
• 2 tsp of pumpkin spice powder
• 150 g pumpkin puree
• 110 g vegan butter

Pumpkin oatmeal base

• 60 g vegan butter
• 67 g of coconut sugar
• 1/2 tsp of vanilla extract
• 30 g of pumpkin puree
• 74 g rolled oats
• 1/4 tsp cinnamon
• 60 g all-purpose flour

Pumpkin cheese cream

• 250 g cashews (before soaking)
• 140 coconut oil
• 40 g pumpkin puree
• 90 g maple
• 300 silken tofu
• 40 g coconut cream

Instructions:

1. Prepare the caramel: Heat a small pot with the water and the sugar. When the sugar is dissolved, add the pumpkin spice, the cream and the pumpkin puree.

2. Let the the sauce simmer on low heat for 12 minutes while stirring.

3. Cut the butter up to cubes, place it in the mixing bowl. Pour the hot caramel on top of the butter, let it melt the butter for 30 seconds and then mix the caramel until well combined.

4. Pour into the jar/ container and let it cool down in rom temperature.

5. Prepare the cake base: Prehaet the oven to 350 F and line a baking tray with baking paper.

6. Place the vegan butter, pumpkin puree and sugar in the mixer's bowl and mix fast using the guitar head. Add the rest of the ingredients and mix, stop as soon as the dough looks unified. 

7. Transfer the dough onto a baking paper, roll the out to create a thick (about 3/4 of an inch) layer. Use the cake ring to cut a circle out of the dough.

8. Use the rest of the dough to create cookie crumble (for decorations) or small cookies.

9. Bake the base and the crumble for 17 minutes

10. Prepare the pumpkin and cheese cream: Soak the cashews for at least 6 hours, I recommend pouring boiling water on top of the soaked cashews to get rid of any bacteria. Drain well.

11. Place all the cheese cream ingredients in the food processor and blend well until it is smooth.

12. The cake: Place the cake ring on top of the cake board or a flat plate. Place the cake collar on the inside of the ring.

13. Put the baked base inside the ring, using the piping bag, pipe out pumpkin caramel on the sides of the ring (to create the caramel lines, like in the picture).

14. Pour cheese cream to the half of the ring, add some cookie crumbles and some more pumpkin caramel. Pour the rest of the cheese cream, leave 1 cm from the top of the cake collar (for the glaze).

15. Cool the cake down in the refrigerator until stable.

16. Heat the caramel up until liquid (not too hot) and pour on top of the stable cream cheese. Move the cake around to flatten the glaze.

17. Decorate as you wish, I decorated with cookie crumbles and white chocolate leaves.

18. Enjoy!

Notes

• If you are not using an electric mixer, use your hands to knead all the dough ingredients together in a mixing bowl. Try kneading as little as you can until the dough is unified.

• If you have leftover cream or crumble, you can make it into some cup sizes desserts.

Have you already tried it?

Go ahead, share your version with me, take a picture and tag @pwildflour