Vegan & GF Caramel Pumpkin Cheesecake  

Never before have you seen such a delicious Autumnal Recipe than this Caramel Pumpkin protein cheesecake! An infusion of seasonal spices including Pumpkin and cinnamon, it will be sure to be a favorite at home this holiday season. Although it’s a rich and indulgent desert, its completely vegan, Gluten Free and high in plant protein. So go put on your slippers on and enjoy a big ole slice, we promise you’ll enjoy every single bite !

Servings

12

Servings

Cooking time

40 Minutes

To set time

4 Hours

INGREDIENTS

Base:

2 cups oat flour

 2 tbsp agave

3 tbsp Water

 3 tbsp coconut oil

 1 scoop TPW Vegan Wondershake Vanilla Crème

Pumpkin Layer:

1 cup cooked pumpkin/pumpkin puree

4 tbsp coconut oil

 4 tbsp agave

2 scoops TPW Vegan Wondershake Vanilla Crème

 1 TPW Ridiculous Vegan Protein Bar in Chocolate Caramelicious

1 cup coconut milk (canned- light version)

1 1/2 cup cashew nuts Topping:

 1/2 cup pecans

 1/2 tsp cinnamon

 Tsp agave

DIRECTIONS

  • To make the cheesecake base, combine the oat, flour, protein, agave and water and mix well.
  • Use your hands to help bring together. (add more water or coconut oil if needed) Press this into the base of a lined 20cm loose bottom cake tin, making sure to bring this up around the sides.
  • Pop the base into the freezer whilst you prepare the filling.
  • In a high speed blender or food processor, blitz together all of the ingredients (apart from the protein bar) for the pumpkin layer until smooth and creamy.
  • Pour this onto your base.
  • Chop the protein bar into small chunks and stir these into the filling. Leave your cheesecake to set up in the freezer for 4 hours or overnight.
  • For the delicious pecan topping, roughly chop your nuts and gently toast these in a pan with the Cinnamon and layer on top.

 

 

1/5 (1 Review)

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