Vegan Pumpkin Caramel Cheesecake

A crispy cookie crust is covered with Vegan Butterscotch Caramel and a delicious Pumpkin Cheesecake Layer to create the perfect vegan cheesecake for the holidays.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 1 30

Total Time 2 10

Servings

Calories 373kcal

Author Marly McMillen

Ingredients

For the Crust

2 cups graham cracker crumbs
2 cups walnuts chopped
1/8 teaspoon salt
1 teaspoon ground ginger ground
2 tablespoons brown sugar
4 tablespoons 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

Instructions

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.

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