Pumpkin Cheesecake

For the Base:

• 350 grams biscuits (homemade or store bought)
• 4 tablespoons vegan butter (melted - or coconut oil)

‍

For the Filling:

• 1 cup raw cashews (soaked overnight or for at least 1 hour in boiling water)
• 1 cup coconut cream (keep in the fridge overnight or for a couple of hours to make it easy to scoop the solid part out of the can)
• 8 ounces vegan cream cheese
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1⁄2 cup pumpkin puree
• 2 tablespoons cornstarch (or arrowroot powder)
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1⁄2 cup maple syrup
• 1 tablespoon melted coconut oil

‍

For the Spiced Caramel:

• 1 cup medjool dates (pitted)
• 1⁄4 cup maple syrup
• 1⁄2 teaspoon cinnamon
• 1⁄2 cup coconut cream (either a can of coconut cream or use the top part of a coconut milk can that has been kept in the fridge ideally overnight or for a couple of hours!)
• 1⁄2 teaspoon vanilla extract
• 1 tablespoon coconut oil
• 1⁄4 teaspoon salt

‍

For the Topping:

• 1⁄4 cup pecans
• 1⁄4 teaspoon cinnamon
• 1 tablespoon coconut sugar

1. Preheat your oven to 350 F or 175 C. Prepare your tin, ideally you should have a 9 inch spring form pan at least 3 inches deep. Cut a circle of parchment paper the same size as your pan base and line the bottom of your pan, use a little oil or butter to stick the parchment paper down and then grease the sides of the pan.

2. Add all the base ingredients to a food processor and mix on high to fine crumbs. Press mixture into the bottom of the tin and make sure it is evenly spread and packed tightly, refrigerate while you make the filling.

3. Add all the filling ingredients to a blender and blend until silky smooth, there should be no lumps bumps or bits!

4. Pour the filling over the crust and spread evenly, lift the pan and give it a little tap on your kitchen surface.

5. Bake for 30 - 40 minutes until the edges look dry and the center is a little jiggly but not liquid at all when you shake it.

6. While the cheesecake is baking make your caramel. Place your dates, vanilla, cinnamon, coconut oil & salt into a food processor or blender and mix until the date forms a huge ball, keep mixing past this point till it starts to separate again and become smooth.

7. Once smooth, keep the processor on and scoop out the coconut cream from the can, slowly add in the coconut cream, continue processing till smooth and creamy and make sure to stop it frequently to scrape down the sides, this whole process takes about 10 minutes.

8. Pour caramel into a bottle and set aside till serving, this caramel can be left outside, doesn't need to be refrigerated.

9. Make the topping. Add the topping ingredients to a food processor and pulse a couple times until the pecans are roughly crushed, place in some Tupperware and set aside till serving.

10. Once the cheesecake is baked, let it rest at room temperature for 20 minutes at room temperature then transfer into the fridge to let it cool and firm up for at least 2 hours. Add the caramel once the cheesecake has cooled.

11. Before you serve the cheesecake remove it from the fridge for about ten minutes, and sprinkle the topping over.

12. Sprinkle some love, say a prayer of gratitude and serve with a smile! ❤️