Happy Halloween! Some say it’s the most wonderful time of the year and I for one would have to agree… the colours, the warming spiced aromas (that’s just from the pumpkin spiced lattes across the country) and carved pumpkins everywhere… I love all of it!
I had this idea for a pumpkin cheesecake and now I know this baked one is a delicious triumph I want to try a no-bake version next… but for now, let me just tell you a bit about the heavenly scent this cake will have your house smelling of… who remembers Angel Delight? The sachet powder you’d mix with milk to make a pudding is not suitable for vegans (sad face) but the Butterscotch flavour was my favourite, I’d tend to get so far as mixing it up and then I wouldn’t bother to wait for it to be refrigerated and firm, instead just launching in right away with a spoon or even just guzzling straight from the mixing jug.
Anyway, I digress, that gorgeous Butterscotch smell, this cheesecake smells exactly like that! Oh it’s so good… and the flavour is just pumpkin spice heaven too, yum yummm… on top of all that it’s so simple to make. No pumpkin puree required, easy! And 100% cruelty free and vegan of course.
So here is my easy baked pumpkin spiced cheesecake!
What you’ll need:
- 4 Digestives
- 4 Oaties (I used Aldi’s own for both but a lot of supermarket own brands are accidentally vegan, just check labels).
- 5 tbsp oats (I used Tesco value brand)
- 5 tbsp vegan butter (I used Flora Dairy Free)
- 2 tbsp chopped walnuts
- 1 small pumpkin, roasted
- 1/2 block silken tofu
- 2 tbsp cream cheeze
- 1.5tbsp coconut oil
- 2 tsp pumpkin spice (or1 tsp cinnamon and 1/2 tsp each of the following: mixed spice, nutmeg, ground cloves & ginger)
- 1/4 cup almond milk
- 1/3 cup maple syrup
- 2 tbsp cornflour
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp Apple cider vinegar
- 1 tbsp chia seeds (optional)
- 1 tbsp crystalised ginger (optional)
- Preheat oven to 350 degrees F and roast pumpkin till softened
- Add biscuits/ crackers to food processor mix until a fine meal is achieved (alternatively, smash with a rolling pin in a large freezer bag). Add melted butter and pulse to combine.
- Transfer to a standard cake tin and press with fingers to form the crust evenly on the bottom of the pan.
- Bake for 10-12 minutes or until slightly browned, then set aside to cool. Keep oven at 350 F.
- Remove pumpkin and quarter then return to oven to cook further.
- Prepare cheesecake filling by adding all ingredients to a blender and blending until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings/sweetness as needed.
- Once pumpkin is fully cook and soft, allow to cool before scraping out the seeds then add to blender and blend until fully incorporated and smooth, scraping down sides as needed. Taste and adjust seasonings/flavours as needed.
- Pour cheesecake mix onto pre-baked crus and bake at 350 for 1 hour. The edges should be golden brown and the centre should be slightly jiggly.
- Allow to cool a little before slicing and serving.
- Will keep stored in the fridge for up to a few days, though best when fresh.
Let me know what you think and if you make this tag me on instagram! @vegan_plate