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