Recipe

Layered Pumpkin Cheesecake

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.

Serves 8 inch tart

Prep Time: 30 (plus 2 ½ hours freeze time)
Cooking Time: 12 minutes

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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.

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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.
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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!