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Vegan ~ Gluten Free
Pumpkin Caramel & Cranberry Sauce Cheesecake
This recipe is so worth all the steps! It is creamy, a perfect combination of flavors, and a taste of heaven in every bite. This will surely WOW your guests!
Ingredients:
Gluten Free Crust
1 Cup Nut Flour Blend (@earthlychoice brand)
¾ Cup Coconut Flour 1 Flax Egg (1 Tbsp flax meal w/ 2.5 Tbsp water. Set aside till it forms a gooey texture)
½ Cup Tahini
⅓ Cup Silan (date syrup)
2 Tbsp Coconut Oil
½ tsp Baking Powder & Soda Pinch of salt
The Base
½ cup Cashews soaked overnight or pour boiling water over for 15 minutes.
2 5.4 Oz. Cans of Coconut Cream (if you get coconut milk use only the cream on top)
½ Cups Maple Syrup
1 Tbsp Tapioca Starch
½ Small Lemon
Pumpkin Caramel {@avirtualvegan inspired caramel}
½ Cup Coconut Sugar
½ tsp Salt 2 Tbsp Tahini
½ Cup Pumpkin Puree
1 tablespoon Coconut Oil
Cranberry Sauce
1 Bag Cranberries
½ Cup Coconut Sugar
3 Cinnamon Sticks
Directions
Preheat oven to 350°F degrees
Start with making the crust-
Mix dry ingredients together & then add in wet ingredients. The dough should be like a pie dough. Wedge the dough until everything is fully mixed. In a cheesecake pan press the dough out evenly around the bottom of the pan. Bake for 15 minutes. I drizzled a little extra date syrup in a spiral on the cake to add some design.
Cream Filling - Put everything into a blender add a little coconut liquid if it needs a little push. Keep it thick though Pour over the crust and set in the freezer for 2-3 hours.
Cranberry Sauce - Put all ingredients in a pan cook down for 20 mins on low heat. Let cool
Pumpkin Caramel - place sugar in a sauce pan and melt down. Add all ingredients and cook for about 10 minutes till everything is mixed together. Take out Cheesecake & put pumpkin caramel on top & then put cranberry all over! Put back in the freezer for 30 mins!
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