Pumpkin Chocolate Cheesecake

This vegan pumpkin chocolate cheesecake will leave your guests in awe.

It begins with a chocolate oaty-almond crust, with a layer of vanilla cashew cream in between, and topped with a chocolate pumpkin pie filling. And if the pretty layers didn't already have you swooning it's the taste that soars you into bliss! Taking advantage of favorite fall flavors, a slice of this cheesecake brings out flavors of pumpkin spice, cinnamon, cream, and cocoa. It's utterly delicious!

Pumpkin Chocolate Cheesecake [Vegan, Gluten-Free]

Ingredients

For the Chocolate Crust:

• 1 cup raw almonds
• 1 cup gluten-free oats
• 8 Medjool dates, pits removed
• 2 teaspoons coconut oil
• 3 tablespoons maple syrup
• 2 tablespoons cocoa powder
• A pinch of salt
• A pinch of cinnamon

For the Middle (Cashew) Layer:

• 1 1/2 cups raw cashews, soaked overnight, and strained
• 1/2 cup coconut milk
• 1/4 cup maple syrup
• 2 tablespoons lemon juice (Juice of 1/2 a lemon)
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon salt

For the Top (Pumpkin) Layer:

• 18.51 ounces (approximately 3 cups) cooked pumpkin (can use kabocha)
• 4 tablespoons cocoa powder
• 7 tablespoons coconut sugar, plus more if desired
• 3/4 teaspoon pumpkin spice
• 1/2 cup coconut milk
• A splash vanilla extract
• A pinch of salt

For the Topping:

• Coconut shavings (optional)

Preparation

1. In a food processor add almonds, oats, dates, coconut oil, maple syrup, cocoa powder, salt, and cinnamon. Process until the ingredients become dough-like in texture, stopping to scrape down the sides as needed, approximately 7-10 minutes.
2. Transfer crust to a springform pan. (7 inches in diameter). Press down on the crust to make an even layer.
3. In a blender add the ingredients of the middle (white) layer: soaked cashews (strained), coconut milk, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy, approximately 5 minutes. Pour the cashew cream filling over the crust and smooth until even. Gently bang the springform pan against work surface a few times to release any bubbles. Place in freezer to freeze this layer until completely frozen, approximately 2 hours.
4. Next add the ingredients for the top (pumpkin) layer of the cheesecake to your food processor: cooked pumpkin, cocoa powder, coconut sugar, pumpkin slice, coconut milk, and vanilla. Blend until smooth.
5. Pour the pumpkin filling over the frozen cashew cake and smooth until even. Optional to decorate the top of the cake with coconut shavings. Place back in freezer to chill, approximately 2 hours.
6. When ready to serve, remove cake from the freezer and let thaw 20 minutes. Use a sharp knife to slice into slices, for optimal taste let the individual slices sit for another 10-15 minutes before serving.

Notes

Cake can be made ahead, best served 2-3 days after making.

https://www.onegreenplanet.org/vegan-recipe/pumpkin-chocolate-cheesecake/