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Pumpkin Cheezecake

Ingredients

Cream Cheeze

  • 1.98 ml I big box fortified soy milk
  • 1/3 c x 3 apple cider vinegar

Cheezecake

  • 1 1/2 c cream cheeze
  • 1 can minus 2 tbsp coconut condensed milk
  • 2 tbsp psyllium
  • 3 tbsp pumpkin puree
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon powder
  • 1/4 – 1/2 tsp allspice powder

Whipped Cream

  • 1 can of coconut milk chilled in the fridge over night
  • 2 tbsp maple syrup
  • 1 tbsp vanilla extract

Caramel Sauce

  • 2 tbsp reserved coconut condensed milk
  • 2 tbsp maple syrup
  • 1 tbsp cashew butter

Instructions

Cream Cheeze

  • Mix together in oven proof pan. Cover with pan lid, let stand in room temperature overnight.
  • The following day, cook/bake milk mixture in oven, in 200 F for 6 H!
  • After 6 H, line a strainer with cheesecloth and pour cooked milk and let it drip until no more liquid dropping.
  • You got your cream cheeze 😉 Chill in the fridge until ready to use

Pumpkin Bowls

  • In a bowl, mix 2 tbsp sugar, 1 tsp cinnamon powder and 1/2 tsp allspice powder
  • Wash and pat dry pumpkins. Cut off the top and clean the inside.
  • Sprinkle the inside of the pumpkin, generously, with sugar mixture
  • Line a jelly roll pan with aluminum foil, place pumpkins upside down, and bake on preheated 350 F for 12-15 minutes
  • Once pumpkin is baked for 12-15 minutes, take them out of oven and flip them.

Cheezecake

  • In food processor, process ingredients until smooth
  • Spoon enough cheezecake mixture into pumpkin cavity
  • Bake cheezecake on preheated 350 F for 30 minutes.
  • Take cheezecake out of oven, cool to room temperature, then chill in the fridge over night.
  • Serve cheezecake with vegan whipped cream, vegan caramel sauce, and sprinkle with Speculaas cookie crumbs.

Whipped Cream

  • Spoon the coconut cream (solidified coconut milk), and place into a mixer bowl
  • Process along maple syrup and extract until whipped cream consistency

Caramel Sauce

  • Heat in microwave to warm and stir to combine