This pumpkin cheesecake is what dreams are made of. Rich and creamy vanilla cheesecake layered with a pumpkin spiced cheesecake, on top of a graham cracker crust! All to be drizzled in salted caramel. YUM.
What You'll Need
Ingredients for the crust
- 2 cups GF graham crackers, finely crushed
- ½ cup Culcherd Cinnamon Swirl Butter, melted
- 2 tbsp coconut palm sugar
Ingredients for the filling
- 3 packages Culcherd Original Cheese
- 1/4 cup pumpkin puree
- 2 ½ tbsp maple syrup, divided (plus 2-4 tbsp if you like it a little sweeter)
- 1-2 tbsp unsweetened almond milk (optional)
- ½ tsp pumpkin pie spice
Ingredients for the coconut whip
- 1 can coconut whipping cream
- 4 tbsp powdered sugar alternative
- 1 tsp vanilla extract
How To
Method for the crust
- Preheat oven to 375 degrees F. Line tart pan with parchment paper (you can also use a 6 inch springform cake pan!), and set aside.
- Combine graham crackers, melted butter and sugar in a medium sized bowl.
- Press crumbs evenly into prepared tart pan, and bake for 10-12 minutes.
Remove from oven, and cool.
Method for the filling
- In a high speed blender, add original cheese and 2 tbsp maple syrup. Blend until smooth and creamy.
- Taste and adjust sweetness if desired by adding 1 tbsp maple at a time.
- If filling is too thick/difficult to blend, add 1 tbsp of almond milk at a time. Just until filling loosens up.
- Transfer half to a small bowl, and set aside.
- Add pumpkin, pumpkin pie spice and ½ tbsp maple to the blender with remaining cheese mixtuer. Blend until smooth, and transfer to a small bowl.
Method for the assembly
- Spread original cheese mixture evenly over crust, and put in the freezer for about half an hour. Or until the filling sets up.
- Once firm, spread the pumpkin mixture evenly over top. Return to the freezer overnight. Or for 1-2 hours, until firm and sliceable.
- Remove from freezer 20 minutes before serving.
- Slice and garnish with crushed graham crackers and a drizzle of Salted Caramel.
Recipe Author
CHEF LIZ GALLAGHER
“My love for baking began when I was in university. I was introduced to “raw food” and loved discovering good-for-you desserts–made with organic fruit, nuts, and unrefined sweeteners. This led to my first business, Unbaked Cake Co. and later, I developed the first vegan baking course for George Brown College in Toronto. Some of my favourite flavours to bake with are cinnamon, anything apple, and chocolate, chocolate, chocolate, of course!
