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Pumpkin Cheesecake

Continuing the pumpkin craze with this creamy pumpkin cheesecake topped with a tahini coconutty caramel. This makes the perfect dessert for thanksgiving and other fall holidays such as Halloween. It only has a few simple ingredients and is whipped up in a matter of time. The measurements are for a mini cheesecake, so keep that in mind.

Makes one 5 inch / ~13 cm cheesecake (serves 4-6) Prep time: 30 minutes


Crust

  • 3 tablespoons tahini

  • 3 tablespoons maple syrup

  • 1/3 cup almonds

  • 2/3 cup oatmeal

  • 2 tablespoons water


Filling

  • 1/2 cup cooked pumpkin

  • 1/2 cup cashew (soaked beforehand)

  • 3 tablespoons maple syrup

  • 3 tablespoons soy yogurt

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon pumpkin spice

  • Pinch of salt

Sauce

  • 1 teaspoon tahini

  • 1 teaspoon coconut cream

  • 1 teaspoon maple syrup

  • 2 tablespoon dairy free milk


Method


  1. First, blend the oats and almonds until a fine meal is formed.

  2. While it is blending, add the tahini, maple syrup and water, and let it blend until sticky.

  3. Press the dough into the pan and place in the fridge or freezer while making the filling

  4. Next, blend the all the ingredients for the filling. Pour this into the pie pan.

  5. Place the pie into the freezer for at least 6 hours until firm.

  6. The sauce is made by first combining the tahini, coconut cream and maple syrup.

  7. Then, slowly whisk in the dairy free milk until a it's smooth.

  8. When you are ready to eat it, take the cake out of the freezer and let it thaw. Drizzle the sauce on top and enjoy!

I would love to know what you think. Tag @nourishingfoods so I can feature you ;)!

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