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Pumpkin Caramel Cheesecake
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Ingredients
Vanilla Cookie Walnut Crust
- 2 cups vanilla cookies (one twelve ounce box)
- 2 cups walnuts chopped
- 1 pinch sea salt
- 1 teaspoon dried ginger ground
- 2 tablespoons brown sugar
- 4 tablespoons coconut oil melted
Butterscotch Caramel Sauce
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ cup coconut milk
- ½ teaspoon butterscotch extract or vanilla
- 1 tablespoon coconut butter
Pumpkin Cheesecake Filling
- 8 ounces vegan cream cheese one package
- 15 ounces extra firm tofu one package
- 1 ½ cups white sugar
- 15 ounce pumpkin puree one can
- 1 teaspoon cinnamon ground
- 1 teaspoon dried ginger ground
- ½ teaspoon allspice ground
- ½ teaspoon nutmeg ground
- 2 tablespoons cornstarch
- 1 tablespoon Arrowhead Mills Organic Gluten Free Flax Seeds ground
Toppings
- walnuts chopped
- crushed cookies
- butterscotch caramel
Instructions
Vanilla Cookie Walnut Crust
- Preheat oven to 350°F.
- Prepare pan (preferably a springform pan) by spraying with vegetable cooking spray.
- Toast the walnuts to bring out their flavor by spreading walnuts in a single layer on a cookie sheet. Bake 8-10 minutes, checking frequently.Remove from oven and set aside to cool.
- Pour cookies, sugar and toasted (and cooled) walnuts in a food processor. Pulse until course. Add the pinch of salt, ginger and brown sugar and pulse again to combine. Add melted coconut oil and pulse until incorporated.
- Spread into the bottom and up the sides of a springform pan and refrigerate for at least 30 minutes.
Butterscotch Caramel Sauce
- Combine sugars and dairy-free milk in a small saucepan over medium heat.
- Cook for a 1-2 minutes until the sugars dissolve. Increase the heat slightly to allow the mixture to come to a boil.
- Continue to cook until the caramel thickens to a desired consistency.
- Remove from heat and add the butterscotch flavoring and coconut butter and stir until the butter is incorporated into the caramel. Set aside to cool.
Pumpkin Cheesecake Filling
- Pour the cream cheese, tofu, sugar, pumpkin puree, cinnamon, ginger, allspice, nutmeg, cornstarch, and ground flax seeds into a food processor and pulse until smooth (approximately one minute), stirring sides of bowl to incorporate all ingredients.
Assemble The Pumpkin Cheesecake
- Make sure your oven is heated to 350°F.
- Remove crust from fridge. Spread dollops of the caramel sauce over the crust. Add a layer of the cheesecake filling (using about half of the filling). Spread more dollops of caramel sauce. Top with remaining cheesecake filling, reserving some caramel sauce for topping.
- Bake for one hour and 15 minutes. The middle of the cheesecake can still be a little jiggly, you just don’t want it to be soupy.
- If needed, bake for another 10 minutes.
- When the cheesecake is ready, set on a wrack to cool. Once cool enough to handle, spread any additional chopped walnuts or crushed cookies and add dollops of caramel sauce.
- Refrigerate for at least four hours before serving.
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