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Vegan Pumpkin Cheesecake

Ingredients 

  • 2.5 cups raw unsalted cashews unsalted cashews
  • 1/2 cup pure maple syrup
  • dash of quality salt
  • 26 ounces full fat coconut milk (chilled overnight) (2 cans)
  • 3 cups pumpkin puree
  • cinnamon (for dusting the top of the cheesecake)

FOR THE CRUST:

  • 1 cup pitted dates
  • 1 1/2 cups crushed graham crackers (about 1 sleeve)
  • 2 tablespoons coconut oil (only if needed to hold it together)

FOR THE CRUMBLE TOPPING:

  • ½ cup butter or butter alternative (very soft or a little melted)
  • 2 cups oats (old fashioned or quick oats)
  • ½ cup brown sugar
  • 1/3 cup whole wheat flour

Instructions 

THE NIGHT BEFORE BAKING:

  • Pour boiling water over the cashews and soak for 1 hour. Drain well, then pour the maple syrup and salt on top, stir, cover and refrigerate until the next morning. (The cashews will taken on the salty maple goodness and further enhance the flavor of the cheesecake.)
  • Make sure your coconut cream is chilled long enough so it can separate. Refrigerate the night before baking.

MAKE THE CRUST:

  • Use the pulse setting on your food processor to combine the graham crackers and dates together until it clumps, then press into an 8″ springform pan and place in the freezer.

MAKE THE FILLING:

  • Transfer the soaked cashews, maple syrup, salt, cinnamon and the solid part of the coconut cream into a blender or food processor and slowly turn up to high. Whip until you have a completely silky smooth texture.
  • Pour a little more than half of the liquid into the springform pan over the crust. Place immediately into the freezer and keep there for about 20 minutes so the layer has time to harden a bit, this will help give you clean lines for the differently layers.
  • Add the pumpkin puree to the remaining cashew filling and blend again until smooth. After the first layer has had a chance to set up, pour the pumpkin layer on top and return to the freezer until solid, about 4-6 hours depending on the size and thickness along with how cold the freezer is.
  • Once the cake has set up you may store it in the fridge for a few days or in the freezer for a couple months.

MAKE THE OATMEAL CRUMBLE:

  • While the cheesecake is setting, combine the crumble ingredients. Sprinkle on a parchment lined baking sheet and bake at 350 for about 15 minutes, or until it is golden brown. Allow to cool and then place in an airtight container until serving.

FOR SERVING:

  • Plan to remove the cake about 20 minutes before serving so it can soften enough to remove from the pan and cut it.
  • While waiting you can dust a little ground cinnamon on top. I did this by placing a freshly washed and dried doily on top of the cake and then sprinkling the cinnamon. Carefully remove the doily so it doesn’t rough up the surface. Place some of the crumble topping on the cheese cake and serve more on individual slices.
  • This is tasty while still slightly frozen, and fantastic when thawed all the way but still cold.

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