Pumpkin Caramel Cheesecake

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.

Caramel Pumpkin Cheesecake - a vegan delight to share at your next party of Thanksgiving Dinner!

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.

Vegan Pumpkin Caramel Cheesecake

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!

Caramel Pumpkin Cheesecake - a vegan delight to share with family and friends

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.

To learn more, follow Hain Celestial on Facebook or follow Hain Celestial on Pinterest. And while you’re at it, head over to The Holidays with Hains Celestial Pinterest board and Pin to Win $100 in Hain Celestial products (like the ones listed in the recipes below). You’ll find all the details about the program right there on the Pinterest board!

Vegan Pumpkin Caramel Cheesecake

Ingredients

For the Vanilla Cookie Walnut Crust:

  • 2 cups (1 12 oz box) Earth’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 vanilla) (check the label to make sure it’s vegan)
  • 1 tablespoon Spectrum® Coconut Oil

For the Pumpkin Cheesecake Filling

  • 1 package (8 oz.) Vegan Cream Cheese
  • 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 

Directions:

For the Vanilla Cookie Walnut Crust:

  1. Preheat oven to 350ᵒF. Prepare your pan (preferably a springform pan) by spraying with vegetable cooking spray.
  2. 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.
  3. Pour cookies and toasted (and cooled) walnuts 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.
  4. Spread into the bottom and up the sides of a springform pan and refrigerate for at least 30 minutes.

For the Butterscotch Caramel Sauce:

  1. 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.
  2. 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:

  1. 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:

  1. Make sure your oven is heated to 350ᵒF.
  2. 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.
  3. 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.

Enjoy!


Posted 12 months ago by Marly on Tuesday, November 5th, 2013 · Permalink

logo
Food Advertising by

19 Responses to Pumpkin Caramel Cheesecake

  1. This is gorgeous Marly! I love that topping, outta this world!

  2. When I was a kid whenever we had ice cream sundae nights, I always mixed caramel and butterscotch. So a vegan cheesecake with butterscotch caramel sauce? ohheckyes! Many thanks for sharing the recipe. I’m gonna need to practice this one many times before the holidays. ;)

    • Yes, “practicing” the recipe is going to be my excuse for making it over and over too! It is my favorite by far. Can’t wait to share it with my family!

  3. Are there any substitutes for the tofu?

    • You could use two additional containers of vegan cream cheese. Please note, I haven’t tried this myself, so if you choose to try that, I’d love to hear how it goes.

  4. Any substitute for coconut. I have an allergy issue.

    • Hi Kathy, For the coconut oil you could use regular vegetable oil or dairy-free margarine. For the coconut milk, you can substitute any non-dairy milk that works for your allergy restrictions.

  5. Fantastic-looking cheesecake, Marly! LOVE that topping!! :)

    • Thanks, Sommer! Everyone always says the crust makes the pie, but I think this one might be the exception.

  6. yep. this is happening for thanksgiving. thank you! :)

    • Can you believe how surprised people will be when they dive into this and find out it’s vegan? I can’t wait to take it to my family dinner too!

  7. LOVE tofu cheesecakes. It’s an acquired taste, but so delicious :)

    • Hi Kiran! I’ve shared this cheesecake with vegans and non-vegans and everyone loved it!!

  8. That looks so creamy and incredible, I’m amazed that it’s vegan! Stunning dessert. I found your blog via the Mixed Conference attendee list. Can’t wait to meet you in person next weekend!

    • Hi Courtney. Yes, this recipe is vegan. Looking forward to meeting you too!

  9. Looks yummy, but what size springform pan should I use?

  10. I tried this – although I didn’t make the Vanilla cookie walnut crust, it turned out utterly delicious!! Thanks for sharing and for posting it! Love your site!

    • I’m so glad you liked it! I made a variation of this recipe over the holidays too. Yum!

Comment

Your email address will not be published. Required fields are marked *