Caramel Pumpkin Pie Cheesecake with Streusel Topping [Vegan]

The crunchy, caramel-infused crumb topping elevates this pumpkin pie cheesecake to an unparalleled sweet treat. This indulgent dessert boasts a harmonious medley of contrasting textures and flavours.

Contents

Vegan Caramel Pumpkin Pie Cheesecake with Crunchy Streusel Topping: A Seasonal Treat Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup maple syrup, 1/2 teaspoon salt, 1/2 cup vegan butter, melted For the Crust:For the Filling:For the Caramel Sauce:For the Streusel Topping:Prepare a decadent Caramel Pumpkin Pie Cheesecake with a crunchy Streusel Topping, entirely plant-based and sure to impress your friends and family.

Vegan Caramel Pumpkin Pie Cheesecake with Crunchy Streusel Topping: A Seasonal Treat

Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup maple syrup, 1/2 teaspoon salt, 1/2 cup vegan butter, melted

For the Crust:

Ten assorted cookies: five ginger snaps and five golden sandwiches
1 1/2 tablespoons vegan butter
1 tablespoon agave

For the Filling:

Two jars of five-ounce vegan cream cheese.
1 cup powdered sugar
5 tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
8 tablespoons of high-quality coconut cream from a well-drained can.
4 tablespoons coconut oil

For the Caramel Sauce:

1 cup peanut butter
One can of sweetened condensed coconut milk.

For the Streusel Topping:

1/4 cup brown sugar
1/4 cup flour
1/8 cup oats
1/8 teaspoon cinnamon
2 tablespoons vegan butter softened

Prepare a decadent Caramel Pumpkin Pie Cheesecake with a crunchy Streusel Topping, entirely plant-based and sure to impress your friends and family.

Store chilled canned coconut milk in the refrigerator.
Put cookies in food processor. Crush the cookies into a fine powder until they resemble sand.
Combine the crushed cookies with melted vegan butter and drizzle in some agave nectar while processing until a cohesive dough forms.
Position crust evenly within a 4-inch by 8-inch baking pan. Compact the crust evenly into the prepared tin, ensuring a secure and even base. Place in fridge.
Combine both containers of vegan cream cheese and sugar in a blender.
Open the chilled can of coconut milk. Drain coconut water. Combine the coconut cream and coconut oil in a microwave-safe bowl, then heat on high for 30-second intervals, stirring between each interval, until the mixture is smooth and creamy. Add to blender.
Half-fill the tin with the prepared filling and promptly refrigerate for storage purposes.
Combine the remaining cream cheese filling with pumpkin puree and a sprinkle of pumpkin spice for an autumnal twist. Place the warm pumpkin cheesecake topping over the cooled plain cheesecake.
Mash softened vegan butter with a fork to combine with sugar, warm spices, all-purpose flour, and rolled oats in a harmonious blend of textures and flavors. Crown the cheesecake with a delicate sprinkle of crumbly topping. Preheat oven to 350°F; bake for 35 minutes.
Craft a rich and velvety caramel sauce by harmoniously blending nut butter with sweetened condensed coconut milk. Carefully pour the melted caramel into a zip-top plastic bag, ensuring it’s fully coated for an effortless drizzle over the chilled and cooled cheesecake. Enjoy!