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Pumpkin Pie Cheesecake with SunButter Frosting

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  • Author: Flora & Vino
  • Total Time: 1 hour 50 minutes
  • Yield: 8-12 servings
  • Diet: Vegan

Description

Pumpkin Pie Cheesecake with a gluten-free oat crust, dairy-free coconut cashew cream cheese filling, and a SunButter frosting.

Ingredients

Almond-Oat Crust

  • 3/4 cup Gluten Free Organic Old Fashioned Rolled Oats
  • 3/4 cup raw almonds
  • pinch of Himalayan sea salt
  • 1– 2 TBSP coconut sugar
  • 5 TBSP coconut oil, melted

Pumpkin Cheesecake Filling

  • 1 cup raw cashews
  • 1 cup coconut cream (use coconut cream OR solid parts of full-fat coconut milk ONLY)
  • 8-oz. vegan cream cheese
  • 1 15-oz. can pumpkin purée
  • 2 TBSP arrowroot or cornstarch
  • 1/2 cup pure maple syrup
  • ¼ cup unrefined coconut sugar
  • 2 TBSP lemon juice
  • 1 TBSP pumpkin pie spice

SunButter Frosting

Instructions

  1. Add the raw cashews to a mixing bowl and cover with boiling hot water. Let them soak for 1 hour, uncovered, then drain and rinse. 
  2. In the meantime, preheat the oven to 350°F and line a bread pan with parchment paper. Set aside.
  3. Add the oats, almonds, sea salt, and coconut sugar to a high speed blender and process them on high until you have a fine meal. 
  4. Add in the melted coconut oil and pulse it on low until a loose dough is formed, scraping down sides as needed. The mixture should stick together when pressed with two fingers. 
  5. Transfer the mixture to a parchment-lined bread pan and spread evenly to distribute. Be sure to push up on the sides to form the crust edges.
  6. Transfer the bread pan to the oven for 20 minutes or until the edges are golden brown. Remove from the oven to cool slightly, then reduce oven heat to 325°F.
  7. Rinse out the blender, then add in the cashews, coconut cream, vegan cream cheese, pumpkin puree, arrowroot starch, pure maple syrup, coconut sugar, lemon juice, and pumpkin pie spice. Blend on high until the mixture is very creamy and smooth, scraping down sides as needed.
  8. Taste and adjust flavor as needed, adding more lemon juice for acidity or maple syrup for sweetness.
  9. Pour the filling over the pre-baked crust and spread into an even layer. Tap the cake pan on the counter several times to remove any air bubbles.
  10. Bake for 50 minutes to 1 hour, until the edges look very slightly dry and only the center has a little jiggle. This is normal! 
  11. While the cheesecake is baking, prepare the SunButter frosting. Add all the ingredients in a large mixing bowl and stir until you have a thick spread. 
  12. When the cheesecake is done, let it rest on the counter until it’s completely cool. 
  13. Once the cheesecake is completely cooled, spread the SunButter frosting on top in an even layer. Cover the cheesecake and refrigerate it overnight or for at least 4-6 hours. To serve, lift out of the pan with parchment paper and cut into bars. Top with optional vegan whip and enjoy!
  • Prep Time: 30 mins
  • Cook Time: 80 mins
  • Category: Dessert
  • Method: Blender, Oven
  • Cuisine: Vegan, Gluten-Free

Find it online: https://www.floraandvino.com/pumpkin-pie-cheesecake-with-sunbutter-frosting/