Pumpkin cheesecake
Fleur (@nourishingfoods)
This cheesecake is the perfect autumn dessert. Bonus: it’s refined sugar free and high in protein!
Easy
100 mn
8
Ingredients
Crust:
- 60g oat flour
- 30g almond flour
- 60ml maple syrup
- 2 tbsp almond butter
- 1 tbsp coconut oil
Filling:
- 240g pumpkin puree
- 2x La Cotta (280g)
- 120ml maple syrup
- 200g silken tofu
- 2 tbsp pumpkin pie spice
- 3 tbsp cornstarch
Whipped Cream:
- 1x vegan whipped cream of choice (alternatively: Make coconut whipped cream)
Salted Caramel Pecans:
- 60g pecans
- 60ml maple syrup
- Pinch of salt
Instructions
- Preheat your oven to 175°C (350°F).
- In a bowl, mix the oat flour, almond flour, maple syrup, almond butter, and melted coconut oil until it forms a sticky dough.
- Press the dough evenly into the bottom of a 18 cm springform pan oiled with coconut oil. Set aside.
- In a blender or food processor, combine the pumpkin puree, La Cotta, maple syrup, silken tofu, pumpkin spice, and cornstarch. Blend until smooth and creamy.
- Pour the filling over the crust and smoothen the top.
- Bake the cheesecake for 55 minutes.
- Let the cheesecake cool off completely. Then, refrigerate for at least 4 hours, or preferably overnight, to fully set.
- In a pan over medium heat, add the maple syrup and a pinch of salt. Stir and cook for about 1-2 minutes until the syrup starts to bubble. Add the pecans and stir to coat them in the caramel mixture.
- Spread the caramelized pecans on a sheet of parchment paper to cool and harden.
- When the cheesecake has set, add whipped cream and caramelized pecans on top. Enjoy!
This is my favorite spooky season recipe!
Fleur (@nourishingfoods)
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