Recipe: Pumpkin Spiced Cheesecake

EAT

If you try this recipe, don’t forget to take a photo and tag @withloveandlattes_ and @speciesunite on Instagram. We’d love to see how it goes!

Ingredients:

For the crust:

  • 2 cups oats

  • ¼ cup brown sugar

  • 1 tsp pumpkin pie spice

  • 2½ tsp fresh ginger, finely grated

  • 6 tbsp melted vegan butter or coconut oil

For the filling:

  • 16 oz vegan cream cheese

  • 7oz coconut cream

  • ½ cup granulated sugar

  • 2 tbsp corn starch

  • 1 tsp vanilla

  • 1½ tbsp lemon juice

  • 1 cup pumpkin puree

  • ⅓ cup brown sugar

  • 1 tsp pumpkin pie spice

Method 

  1. Line the bottom of a 9-inch springform pan with foil, and lightly oil the insides of the pan with cooking oil. (Any pie dish should work as well, however, if it is a shallow or smaller pie dish, cut the filling ingredients in half).

  2. For the crust. In a food processor, pulse the oats until they are fine (but not quite a powdery flour consistency). In a medium bowl, mix together the processed oats, brown sugar, pumpkin pie spice, and ginger. Lastly, add in melted vegan butter or coconut oil, and stir together until fully mixed into a crumbly crust consistency. Press the crust firmly into the bottom of the pan.

  3. For the filling. Using a hand mixer, beat vegan cream cheese for about 1 minute, until smooth. Add coconut cream, sugar, corn starch, vanilla, and lemon juice, and beat for another minute, until smooth. Separate 1 cup of the cream cheese filling, and set aside.

  4. In a separate bowl, combine pumpkin puree, brown sugar, and pumpkin pie spice. Add this mixture to the cream cheese filling, and stir until fully incorporated. Pour this pumpkin cream cheese filling evenly into the pan, on top of the crust.

  5. To create a marbled effect, grab the 1 cup of cream cheese filling that was set aside, and scoop large dollops across the surface of the pumpkin filling. When all of the remaining cream cheese filling is added, use a spoon or butterknife to create swirls on the cake. Mix it enough that there are no visible dollops of white on the surface, but not so much that it becomes one blended colour.

  6. Bake at 350F for 50 minutes. When the timer goes off, turn off the oven and open the door slightly, letting the cheesecake sit inside for an additional ten minutes. Remove from the oven and let cool slightly, before placing in the fridge for a minimum of 4 hours (preferably overnight). The cheesecake will firm up as it cools, so do not worry if it seems undercooked!

  7. When it is time to serve the cheesecake, remove from the fridge and run a knife along the edges of the springform pan before removing the sides. Slice, and serve with any desired toppings.

Recreated From a Recipe by With Love and Lattes. Follow them on Instagram.


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