Organic Vegan Pumpkin Cheesecake is a delicious dessert that is much healthier to make than regular Cheesecakes. My wife Patricia found this recipe from Living Like A Panda’s You Tube Channel. We modified the recipe ingredients to include items that are available here where we live.
Organic Vegan Pumpkin Cheesecake Ingredients
– 600 Grams of Pumpkin
Cheesecake Base:
– 200 Grams of Toasted Vegan Cookies ( Patricia uses Graham Crackers Made With Honey )
– 120 Grams Margarine (melted or soft)
Cheesecake:
– 130 Grams of Stewed Pumpkin
– 100 ML of Agave Syrup Or Organic Pure Maple Syrup
– 500 Grams of Natural Soy Yogurt
– 1 Tablespoon of Lemon Juice
– 1 Teaspoon Pure Vanilla Without Alcohol
– 60 Grams of Corn Starch
Pumpkin and Cinnamon Jam:
– 470 Grams of Stewed Pumpkin
– 140 ML of Agave Syrup Or Organic Pure Maple Syrup
– 1 Tablespoon of Lemon Juice
– 1 Teaspoon Ground Cinnamon
– 2 Tablespoons of Water
– 1 1/2 Tablespoons Fine Corn Starch
- We start by peeling and dicing the pumpkin. Cook it and separate it into two parts. You need 130 grams for the base of the cheesecake and the other 470 grams for the jam.
- For the base, chop the graham crackers and break them.
- Add the margarine and mix.
- Compact this mixture to the base of the Springform Container. We use a circular oven with a diameter of 8 inches or 20 centimeters.
- Preheat the oven to 350 Degrees Fahrenheit Or 180 Celsius.
- Make the Vegan Cheese filling by crushing all the specified ingredients in a large bowl.
- Spread onto the base and bake at 350 Degrees Fahrenheit or 180 Celsius for about 50 minutes.
- Now make a spice of pumpkin and cinnamon jam.
- In a saucepan add the rest of the stewed pumpkin along with the agave syrup and the cinnamon powder.
- Stir and heat over medium heat.
- Keep heating without stopping stirring for a few minutes.
- When you see that your pumpkin mixture separates and at the bottom there is no liquid, turn off the heat.
- Add the water and corn starch.
- Blend with mixer or VitaMix but do it with care that it does not burn your arm.
- Turn the fire back on and heat until it boils.
- Stir, turn off the heat and you are done. Transfer this jam to a separate container.
- When you take the cake out of the oven, let it sit on your counter for at least 1 hour.
- Then pour the jam on top and spread it well.
- Put your cheesecake in the fridge at least 2 hours before eating.
- When you take it out of the fridge, separate the edges with a knife so it does not crumble.
- Cut a piece and enjoy.
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