Vegan Pumpkin Caramel Cheesecake

Pumpkin Caramel Cheesecake

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Servings1 cheesecake
Prep Time15 mins
Bake Time25 mins

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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