Pumpkin Cheesecake

 Pumpkin Cheesecake  


so simple. so easy. soooooo creamy cloud of cheesecake

INGREDIENTS

CRUST

  • OLD FASHIONED OATS: 2 CUPS 
  • COCONUT SUGAR:  1/2 CUP 
  • COCONUT OIL (MELTED): 1/2 CUP 

FILLING

  • Spero Sunflower Cream Cheese: 2 (6.5oz) , The Pumpkin orThe Original  (room temperature)
  • PUMPKIN PUREE: 1 CAN (15OZ) 
  • ARROWROOT STARCH: 1/4 + 2 TABLESPOONS 
  • COCONUT SUGAR: 3/4 CUP 
  • COCONUT OIL: 3 TABLESPOON 
  • LEMON JUICE: 1 TABLESPOON 
  • PUMPKIN PIE SPICE: 1 TEASPOON 

TOPPINGS

  • WHIPPED COCONUT CREAM
  • PUMPKIN PIE SPICE: 1 TEASPOON 

DO ITTT

  1. PREHEAT oven to 350 F. Line a 8-inch springform pan with parchment paper and set aside
  2. ADD in a food processor, add old-fashioned oats and coconut sugar and pulse for few times until it was coarsely crushed
  3. ADD melted coconut oil to the oats sugar mixture and pulse few times again. Now the oats mixture looks wet
  4. TRANSFER  the oats mixture to the prepared springform panned carefully press with back of a measuring cup to distribute evenly at the bottom and allowing little at the sides of springform pan  
  5. POP the pan into oven and bake the vegan crust for 10 minutes. Then remove from oven and keep aside
  6. BEAT the pumpkin cream cheese with electric hand mixer until creamy & fluffy, In a large mixing bowl
  7. ADD coconut oil, lemon juice and pumpkin pie spice and mix for few times so that the ingredients are fully incorporated. Do not over mix the pumpkin cheese mixture
  8. POUR this mixture over pre-baked vegan crust and gently tap the pan over the counter to remove bubbles inside cheesecake mixture
  9. COVER the bottom of the springform pan with foil paper to avoid water contact while baking with water bath
  10. POUR In a large baking pan, pour 3 cups of warm water to make water bath, carefully transfer the springform pan to the water bath and pop them to the oven and bake for an hour
  11. REMOVE the cheesecake from oven and let it cool over countertop for 30 minutes. Cheesecake will be still jiggly, and it will set on cooling
  12. REFRIGERATE the cheesecake for 6 hours or overnight
  13. TOP with whipped coconut cream and sprinkle of pumpkin pie spice, slice and serve immediately

do you have a recipe to share?

try me

recipe

Leave a comment

Please note, comments must be approved before they are published

Sale

Unavailable

Sold Out

x