Recipe: Pumpkin Spice Baked Cheesecake with Molasses-Caramel Sauce + Toffee Pecans

Vegan-dessert-Pumpkin-Spice-Baked-Cheesecake-with-Molasses-Caramel-Sauce+Toffee-Pecans | Donuts + Bolts
Vegan-dessert-Pumpkin-Spice-Baked-Cheesecake-with-Molasses-Caramel-Sauce+Toffee-Pecans | Donuts + Bolts
It’s autumn! Hooray! I love the changing of the seasons and autumn is my very favourite. Snug jumpers, lace up boots, crisp air and all of those beautiful leaves. And, of course, comforting one-pot meals with soft root vegetables, lots of spices and chai tea.

I also love seeing all those pretty pumpkins heaped into crates along the roads in Easton, in Bristol where I shop for fantastic food ingredients. Halloween is coming too, so it kinda made sense to make something comforting, with spices, and with pumpkin!

Vegan-dessert-Pumpkin-Spice-Baked-Cheesecake-with-Molasses-Caramel-Sauce+Toffee-Pecans | Donuts + Bolts

For me vegan baked cheesecake is the ultimate comfort food: somewhere between a cake and a dessert, and always a delight. I remember my first slice of vegan cheesecake. It was at Govindas in Swansea, it was mind-blowing for my newly vegan self, and I practically begged them for the recipe!

I came away with a few hints on how to use vegan soft cheese to create the delicious masterpiece I’d just eaten, but for this recipe I prefer some less processed ingredients to help create the soft pumpkin cheesecake layer: cashew nuts and coconut oil.

Vegan-dessert-Pumpkin-Spice-Baked-Cheesecake-with-Molasses-Caramel-Sauce+Toffee-Pecans | Donuts + Bolts

Vegan-dessert-Pumpkin-Spice-Baked-Cheesecake-with-Molasses-Caramel-Sauce+Toffee-Pecans | Donuts + Bolts

I can’t help but add the little extras that really make this cheesecake a treat – the toffee pecans and a rich molasses sauce. You can make both these elements the day before the cheesecake if you want to break it up a little in terms of prep time.

I’ve included a lot of the toffee pecans in my recipe here, because you will want to eat lots while you are baking the cheesecake!

Vegan-dessert-Pumpkin-Spice-Baked-Cheesecake-with-Molasses-Caramel-Sauce+Toffee-Pecans | Donuts + Bolts

Vegan-dessert-Pumpkin-Spice-Baked-Cheesecake-with-Molasses-Caramel-Sauce+Toffee-Pecans | Donuts + Bolts

Pumpkin Spice Baked Cheesecake with Molasses-Caramel Sauce + Toffee Pecans

INGREDIENTS

For the toffee pecans
200g pecans
2 tbsp rapeseed oil
2 tbsp maple syrup
2 tbsp agave or golden syrup
2 tbsp brown sugar
0.5 tsp salt

For the cheesecake base
375g ginger nut biscuits (or Dove’s Farm Digestives)
175g vegan spread (I use Pure Sunflower Spread)
1 tsp ground cinnamon

For the cheesecake layer
325g cashew nuts (soak these in a little water the night before if your blender isn’t super duper!)
375g pumpkin puree (it’s easy to make your own! Check out this cool vegan blog for tips)
125g apple sauce (you can pick up a jar of regular apple sauce for this or make it)
1 pack of silken tofu
Juice of half a lemon
100g brown sugar
175g white sugar
3 tbsp maple syrup
3 tbsp melted coconut oil
2 tsp vanilla extract
3 tsp ground cinnamon
2.5 tsp ground ginger
0.5 tsp ground nutmeg
0.25 tsp ground cloves
0.5 tsp salt

For the molasses-caramel sauce
0.5 tin of coconut milk
3 tbsp brown sugar
2 tbsp molasses
2 tbsp maple syrup
1 tsp vanilla extract

THE NUTS + BOLTS

For the toffee pecans

  1. Pop the oven on at 180C and line a large plate or tray with non-stick baking paper.
  2. Heat all the ingredients aside from the pecans in a small pan until bubbling and keep it like this for about 10 minutes until it is more viscous.
  3. Turn off the heat and stir in the pecans.
  4. Once they are covered spread onto the prepared tray and leave to cool for 30 minutes.
  5. After this time you should have sticky toffee pecans, try one, they’re so good!

For the cheesecake base

  1. Heat the oven to 180C
  2. Crush the biscuits in a strong bag by bashing with your rolling pin! Or blend them in a food processor.
  3. Heat the vegan spread in a pan until melted and then stir in the biscuit crumbs and ground cinnamon.
  4. Press into a 9 inch springform cake tin like this one, using the back of a spoon to smooth.
  5. Bake in the oven for 10 minutes to firm up and then allow to cool on a cooling rack.

Adding the cheesecake layer

  1. Well this is a delight, all you need to do is chuck all of the ingredients in a decent blender and blend until you have a smooth creamy consistency.
  2. Taste for spice levels, you may want to add a little more if you want that warming kick.
  3. Pour over the cooled cheesecake base and bake for 40 minutes at 180C. Leave to cool completely before serving.
  4. Garnish with toffee pecans and serve with the molasses caramel sauce.

For the molasses-caramel sauce

  1. Put all the ingredients in a small pan, whisk, and heat for 15 minutes until the mixture has reduced a quite a bit. Whisk throughout.
  2. Leave to cool and thicken before serving the cheesecake.

Vegan-dessert-Pumpkin-Spice-Baked-Cheesecake-with-Molasses-Caramel-Sauce+Toffee-Pecans | Donuts + Bolts

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Recipe: Pumpkin Spice Baked Cheesecake with Molasses-Caramel Sauce + Toffee Pecans

12 thoughts on “Recipe: Pumpkin Spice Baked Cheesecake with Molasses-Caramel Sauce + Toffee Pecans

    1. donuts+bolts says:

      Ah yeah you don’t even need to put them in the oven! Within 20 minutes they’ll be covered in sticky toffee! So excited that you’re making this! X

      Like

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