Tuesday, October 30, 2012

Vegan Pumpkin Cheesecake


Since Halloween is right around the corner I think it's okay to keep piling on the pumpkin themed recipes. Especially when I found the most adorable little pumpkin for a dollar, just crying out to be roasted and made into pie. Last night was the windiest one I can ever remember, but since I was hiding away in my apartment, I didn't see too much of the storm. So much to be grateful for, my power didn't go out, and since there's no trees around my condo that wasn't a worry either. On the second hand I don't know if the no tree thing is great or awful, but it worked for last night! My heart goes out to all the people who are affected by Sandy, I can't believe the photos that keep popping up on Instagram and twitter. A strange age we live in now where the most up to date and reliable news sources are social media, no?

I made a raw cheesecake for the first time last week, and was so in love with it I thought it could only be improved with pumpkin thrown in to the mix. And a spooky topping for the holiday! My spider web looks a little like the spider making it may have had a few too many, but we're not judging it. This cheesecake's almost raw, but I don't think raw pumpkin would taste too great, which is why it's roasted. You can sub canned pumpkin for the roasted chunks, I think the ratio would be about 1 cup of puree, but I'm not positive since I haven't tried it.

In most raw crusts dates are the usual, but raisins are a little more affordable, taste great, and work fine for sticking the crust together. A little water is needed to get it to stick, since they're usually a bit drier.


Vegan Pumpkin Cheesecake

Crust:
1 cup almonds
1 cup raisins
1/2-1 tablespoon water
Dash of cinnamon and cloves
Pinch of salt

Cheesecake
1 cup roasted pumpkin cubes(roast a seeded pumpkin for about 35-40 mins, remove skin and cut into pieces)
1 1/2 cups soaked cashews(at least 5 hours)
juice from 1 lemon
1/3 cup coconut oil, melted
1/6 cup maple syrup
1/6 cup agave(or other liquid sweetener)
1 tsp vanilla

1/3 cup chocolate chips
1 tablespoon coconut oil

Blend crust ingredients in a food processor til fine and they start to stick together. If it's not sticking, add water a little at a time. You don't want it to be mushy, just until it starts to clump. Press into a springform pan, and let set in the fridge.

Blend cheesecake ingredients(except for pumpkin) in a blender until super smooth. Remove 1/3 of the mixture and set aside. Add in pumpkin and blend again. Pour into crust, and let set in the fridge while you're making the topping.

For the topping, melt the chocolate chips and coconut oil together. Cover the cheesecake in the rest of the filling mixture, then draw circles onto the cheesecake like a bulls eye. Run a knife through from the outside to the middle to create the pattern.

Leave in the freezer for 2 hours to let set, remove 30 mins before serving.

2 comments:

  1. This looks fantastic! (As do all of your other recipes.) I will definitely be making it soon.

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    Replies
    1. Thank you! Let me know how it turns out!

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