I can’t believe it’s already the first week of November. I don’t know about you, but it seems like this year has flown by. I think I say this every first week in November. [Sigh] The good news is that the remaining two months of the year are definitely my favorite. Maybe it’s because these final months of the year always involve such good food. That goes quite nicely with one of my life theories: food should be good. Really good. Today’s recipe, Vegan Pumpkin Caramel Cheesecake, definitely fits in that category. If you love a good vegan cheesecake, take a look at my Vegan New York Style Cheesecake with Blueberry Topping. Or how about my Vegan Cheery Cheesecake Cheese Ball.
I guess I’m not the only one with this theory about food. Virginia Woolf beat me to the punch on it.
One cannot think well, love well, sleep well, if one has not dined well. — Virginia Woolf
The appreciation for good food is one of those things that time doesn’t change.
Why You’ll Love Vegan Pumpkin Caramel Cheesecake
I know pumpkin can seem like a fall flavor, but they sell pumpkin in the stores all year long. That means you can enjoy this Vegan Pumpkin Caramel Cheesecake all year long as well. But no matter what time of the year you try it, you will love the creamy texture of this cheesecake, especially since it’s topped with a crumbly topping and drizzled with vegan caramel sauce.
This may be the perfect dessert ever!
You know me, I’m always looking for some nutritional saviors in my food, even in my desserts. Pumpkin is loaded with beta-carotene and other good-for-you phytonutrients. Of course, there’s also sugar at play in this recipe. I love the theory, everything in moderation. That’s why we’ll enjoy a slice of this Vegan Pumpkin Caramel Cheesecake and then share it with friends so they can enjoy it too.
I’m putting Vegan Pumpkin Caramel Cheesecake on my list of good food for this holiday party season. I can’t wait to see the look on people’s faces when I tell them it’s vegan.
And not only vegan, but also made with lots of delicious, organic ingredients!
It’s time to dive into this Vegan Pumpkin Caramel Cheesecake. Let the wild holiday rumpus (aka dinners) begin!
This is a sponsored post. I’ve been compensated and ingredients were provided to develop and photograph this recipe from Hain Celestial. The many opinions I have on a variety of topics, including today’s post, are completely and entirely my own.
- For the Vanilla Cookie Walnut Crust:
- 2 cups (1 12 oz boEarth’s Best® Letter of the Day Very Vanilla Cookies
- 2 cups walnuts chopped
- pinch of Hain Pure Foods® Sea Salt
- 1 teaspoon dried ginger ground
- 2 tablespoons Hain Pure Foods® Brown Sugar
- 4 tablespoons Spectrum® Coconut oil melted
- For the Butterscotch Caramel Sauce
- ¼ cup Hain Pure Foods® white sugar
- ¼ cup Hain Pure Foods® brown sugar
- ¼ cup Rice Dream® Coconut Drink
- ½ teaspoon vegan butterscotch extract or vanill(check the label to make sure it's vegan
- 1 tablespoon Spectrum® Coconut Oil
- For the Pumpkin Cheesecake Filling
- 1 package Vegan Cream Cheese 8 oz.
- 1 package 14-15 oz extra firm tofu
- 1-1/2 cup Hain Pure Foods® Sugar
- 1 can 15-ounce Pumpkin Puree
- 1 teaspoon cinnamon ground
- 1 teaspoon dried ginger ground
- ½ teaspoon allspice ground
- ½ teaspoon nutmeg ground
- 2 tablespoons corn starch
- 1 tablespoon Spectrum® Premium Whole Flax Seeds ground
- Vegan Butterscotch Caramel Sauce
- Toppings Extra Chopped walnuts, crushed cookies, Butterscotch Caramel
For the Vanilla Cookie Walnut Crust:
Preheat oven to 350ᵒPrepare your pan (preferably a springform paby 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 to 10 minutes, checking frequently. Remove from oven and set aside to cool.
Pour cookies and toasted (and coolewalnuts 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.
For the Butterscotch Caramel Sauce:
Combine sugars and dairy-free milk in a small saucepan over medium heat. Cook for a minute or two 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 vegan butterscotch flavoring and coconut oil and stir until the oil is incorporated into the caramel. Set aside to cool.
For the 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 350ᵒF.
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 fifteen 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 rack 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.