Pumpkin Cheesecake
 
Prep time
Cook time
Total time
 
As in all of my recipes, 1 cup equals 250 ml.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8-10
Ingredients
  • Crust:
  • ¾ cup rolled oats (alternatively you could also use 1 cup oats but the walnuts give the crust more moisture)
  • ¼ cup walnuts
  • 1 cup dried figs/Medjool dates/dried apricot
  • pinch of sea salt
  • dash of water
  • Filling:
  • 2 cup raw cashews (soaked in water for 6 hrs or boiled for 10 minutes until soft)
  • 1 (14oz) can chickpeas, drained and rinsed
  • 2 Tbsps cashew/almond butter
  • 1 tsp vanilla extract/powder
  • ½ cup maple syrup
  • 3 Tbsps lemon juice
  • zest of 2 lemons (optional but gives it that nice tangy aftertaste)
  • 2 Tbsp apple cider vinegar
  • 1 can (400ml) full-fat coconut milk
  • 2 Tbsps corn starch
  • 1.5 cups pumpkin puree (I made it myself by simply boiling pumpkin until soft and blending it)
  • 1 tsp ground cinnamon
Instructions
  1. For the crust, place the oats and almonds in your high-speed blender or food processor and pulse until you have a fine flour.
  2. Add the remaining crust ingredients and blend until you have a sticky dough.
  3. Line a round cake tin with parchment paper and press the dough into the bottom of the tin.
  4. Use your fingers and eventually a bit of water to evenly press it down and put in the fridge to chill.
  5. Prepare the filling by simply adding all ingredients (except the pumpkin puree and cinnamon) to the blender and mixing on medium/high speed until smooth (use your tamper tool to mash it down).
  6. Once smooth, pour a little bit over ½ of the filling over the crust and spread evenly so you have a smooth surface. Place in the freezer for 15 minutes to set.
  7. Preheat the oven to 175°C/350°F.
  8. Add the pumpkin puree and cinnamon to the remaining filling and blend until smooth.
  9. Carefully spoon the pumpkin filling on top of the first cheesecake layer and spread evenly (be careful otherwise the layers will mix).
  10. Place the cake in the oven and bake for 45-50 minutes. If your oven is very strong like mine and browns the surface too fast, make sure to turn the cake once in a while so it browns evenly.
  11. Once it's done, take it out, let cool down and store in the fridge for 6 hrs or overnight (it will firm up) before cutting it.
Recipe by The Tasty K at http://thetastyk.com/2018/11/07/pumpkin-cheesecake/