Vegan pumpkin pie cheesecake is one of the favourites for vegetarians. The recipe is so simple that it requires only 8-10 ingredients to be prepared. But sometimes we get confused about the process of making this dish. In this case, our article will guide you on how to make vegan pumpkin pie cheesecake in a proper way. Let’s read it!
How To Make The Crust
The necessary ingredients for preparing the crust are – 1 cup packed Medjool dates, 11/2 cups raw walnut, ginger cookies, 1 pinch of sea salt.
To make the crust of vegan pumpkin pie cheesecake, you have to crush ginger cookies, Medjool dates, and raw walnuts with the food processor. You should add melted vegan butter and sea salt to it and mix it finely. Now spray non-stick spray on a round springform pan and place a round parchment paper on it. Then transfer your batter to this pan and gently pat it down with the base of a spoon. Lastly, keep it in the freezer for cooling.
Prepare The Filling
In the second step of making vegan pumpkin pie cheesecake, you have to prepare the filling. The ingredients required are – 11/2 cups raw cashews that are soaked in hot water for an hour, 30 ml lemon juice, ⅓ cup light or full-fat coconut milk or sub unsweetened almond milk, 3 tbsp olive oil, ⅓ cup grade A maple syrup or light agave nectar, ⅓ cup pumpkin purée, 1 pinch sea salt, 1-2 tsp pumpkin pie spice, and 1 tsp vanilla extract.
Now take pumpkin purée, brown sugar, and pumpkin pie spice in a pot and slightly warm it. After the sugar melts, pour the pumpkin mix into the blender jug and add raw cashews, coconut milk, olive oil, maple syrup or agave nectar, lemon juice, sea salt, and vanilla to it. Mix it until it gets smooth. Then pour this mixture onto the cookie crust and place it into the freezer.
The topping of the vegan pumpkin pie cheesecake is prepared with caramel sauce with vegan butter, brown sugar, coconut milk, vanilla, and sea salt. You have to heat this sauce in the oven with a low flame and stir it constantly until it becomes thick. When the sauce is ready, pour it over the pumpkin cheesecake and add some crushed pecans to it.
Store In The Freezer Before Serve
Your vegan pumpkin pie cheesecake is now ready. You have to store this in the freezer for about 30 to 60 minutes before you serve it. You can decorate it with crushed pecans and a little coconut whipped cream while serving.
I hope this article has removed all your difficulties in making an amazing vegan pumpkin pie cheesecake. Now it’s your turn to make this creamy and sweet dessert for the next holiday gathering.