Pumpkin and Caramelised Pecan Cheesecake

This ‘Pumpkin and Caramelised Pecan Cheesecake’ has a thick wholegrain base and a creamy Pumpkin filling all topped off with an arrangement of Caramelised Pecans. This baked Cheesecake is perfect for sharing, topped off with some non-dairy Whipped Cream. It is dairy-free, refined sugar-free and refined flour-free. 

Pumpkin and Caramelised Pecan Cheesecake

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Recently I shared my recipe for ‘Caramel Apple Vegan Cheesecake’ which I was absolutely delighted with (being my first ever Baked Vegan Cheesecake), and I am equally as delighted with this ‘Pumpkin and Caramelised Pecan Cheesecake’ (my second ever Baked Vegan Cheesecake).

Considering the time of year and Pumpkin’s in abundance, I just had to make a Baked Vegan Cheesecake.




October/November is the only time of year I have Pumpkin in my house because my OH absolutely loves Halloween and he takes it far more seriously than Christmas and Birthdays; I personally do not get it at all and I have never been involved in Halloween celebrations but if I can take one good thing from Halloween, it will be the Pumpkin Flesh from his beautifully carved Pumpkins!

We have two Pumpkins in the house just before Halloween night, which are carved and the flesh/puree is reserved for me to put to good use because I cannot stand wastage of any sort. Once you have sorted through the flesh and the seeds, it’s amazing how much Pumpkin flesh you have to use. So this is when I panic, and think what can I make that I haven’t made before!… BAKED CHEESECAKE, of course, it has to be!

In all my experiments and creations over the past few years, I am still not a confident Baker or Dessert maker by any means. I think you’ve either got the Baking thing down or you haven’t. And if you haven’t, I think it’ll take years and years of practise and patience to be worthy of entering GBBO… IMO anyways!

So, I like to set myself a challenge, and for me, a Baked Cheesecake is very much a challenge, as I have already shared my No-Bake Pumpkin Cheesecake. So, this ‘Pumpkin and Caramelised Pecan Cheesecake’ is Baked Cheesecake Number Two, and I will confess again, the whole process is nerve-wracking. A) Is the base going to hold together and not be too crumbly or too moist? B) Is this filling going to be thick, creamy and tasty? C) Is my filling going to Bake and Set? D) Or is it going to flop as soon as I cut into it?




These are all questions I ask myself through the whole making, baking and setting process as I have very little knowledge on Cheesecakes, let alone Vegan Cheesecakes and Baked Desserts in general so I cross my fingers and pray!

If you’ve made a Baked Cheesecake before then you will know it’s not a quick dessert to make, and in-fact its definitely one of the more time consuming recipes I’ve shared due to the baking time and setting time, because otherwise it would be relatively quick to make.

Firstly the base, as with my ‘Caramel Apple Vegan Cheesecake’ is a trusted, tried and tested flour and date base which uses dates to combine with the flour and they provide a subtle sweetness here.

Next the filling uses non-dairy cream cheese which is coconut oil based, along with plain unsweetened non-diary yogurt which is Soya based; both of which create a smoothy creamy Cheesecake filling. Alongside pumpkin puree from my OH’s carved Pumpkin, classis Pumpkin spices, coconut sugar for sweetness and agar agar powder is used for thickening.

Once very nearly Baked, the topping of Caramelised Pecans is added because Pumpkin and Pecan are a dream.

 




Don’t be put off by the time this ‘Pumpkin and Caramelised Pecan Cheesecake’ can take because the hardest part is waiting for it to set in the fridge (I leave mine overnight to make sure it is 100% ready), and I promise, it is worth the wait! The recipe is baked to Perfection and it is suitable for many diets as it is dairy-free, refined sugar-free and refined flour-free!

Serve this ‘Pumpkin and Caramelised Pecan Cheesecake’ cut into 12 slices, perfect for sharing amongst Dinner guests or to take to a Dinner party to show off your Baking skills! Delicious with whipped non-dairy cream alternative or non-dairy ice-cream.

Pumpkin and Caramelised Pecan Cheesecake

If you love this recipe, check out some of my others:

Raw Pumpkin Cheesecake

Blueberry Cheesecake Crumble Bars

Raw Vegan Coconut and Berry Chocolate Cheesecake

Raw Vegan White Chocolate and Strawberry Cheesecake

I hope you all enjoy my blog and I would love it so much if you try any of my recipes, please let me know by leaving your comments, sharing your pictures and like me on Instagram, Facebook, Twitter and Pinterest 🙂 xo


Pumpkin and Caramelised Pecan Cheesecake
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Cuisine: Cheesecake
Serves: Serves 12
Ingredients
Base
  • 1 cup oats
  • 2 cups wholemeal flour
  • ¾ cup dates, soaked and drained, reserve some liquid (I used 3 tbsp)
  • 1 tbsp maple syrup
Filling
  • 200g non-dairy cream cheese
  • ¼ cup non-dairy unsweetened plain yogurt
  • 1 cup pumpkin puree/flesh
  • ½ cup coconut sugar
  • 1½ tsp agar agar powder
  • 1-2 tbsp pumpkin pie spice
Caramelised Pecans
  • ½ cup pecans
  • 1 tsp maple syrup
  • 1 tsp coconut sugar
  • 1 tsp coconut oil, melted
  • pinch ground cinnamon
Instructions
  1. Preheat oven to 320F/160C/Gas 3 and use a 9 inch spring form pan lined tightly with parchment paper and lightly oil the edges to prevent sticking.
  2. In a food processor, make the base by whizzing all the ingredients until combined into a dough, scraping the sides as necessary.
  3. Place the base in the pan, pressing it firmly, evenly and to the corners. Set aside.
  4. Wipe out the processor and make the filling by whizzing all ingredients until smooth, scraping down as necessary, then place on top of the base, evenly, carefully tap the pan on the counter to remove any air bubbles.
  5. Place spring form pan in a hot water bath (see notes above) to minimise cracking. Bake in the oven for 70 minutes.
  6. Whilst it is cooking, add the coconut oil to a saucepan and melt, then add the coconut sugar until melted, then stir through the maple syrup, cinnamon and pecans
  7. for 5 minutes, stiring to incorpoare and caramlise. Set aside.
  8. After 70 minutes, turn off the oven and leave in the oven for 15 minutes or so then remove it and arrange your caramlised pecans over the cheesecake.
  9. Set it aside on a cooling rack in the pan until completely cooled. Then transfer the cheesecake to the fridge and let rest for at least 5 hours or overnight is best before carefully removing it from the pan and slicing into 12 slices.
  10. Serve with whipped non-dairy cream or ice-cream.

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