Grain-Free Vegan Pumpkin Cheesecake with a Carob Crust

Before launching Gratisfied, I set out to “healthify” over 50 cheesecake recipes. Post-Empower Bar, this project was put on the back-burner (cooking pun intended!), so I am slowly but surely working on it. This grain-free vegan pumpkin variation was my first foray back into it.

I love carob and used to work with it often years ago. Carob is actually a legume botanically speaking, and offers an amazing alternative to cacao. Similar sweet and nutty taste, yet caffeine-free.

Happy baking!

Pumpkin Cheesecake with Carob Crust

For the crust

Nonstick cooking spray

1¼ cups almond flour

¼ cup Carob powder

¼ cup coconut sugar

2 tablespoons arrowroot starch

2 teaspoons cinnamon (optional)

⅓ cup melted coconut oil

For the filling

¾ cup full-fat coconut milk

1 15-ounce can pure pumpkin (not pumpkin pie mix)

2 cups raw cashews, soaked for at least 4 to 6 hours (or ideally overnight), drained and rinsed

⅓ cup coconut cream

1 (8-ounce) package vegan cream cheese, room temperature

½ cup maple syrup

3 tablespoons arrowroot starch

1 tablespoon pumpkin pie spice

2 teaspoons cinnamon

1 teaspoon vanilla extract

¼ teaspoon sea salt

Directions:

1.     Preheat the oven to 350°F. Spray an 8-inch round springform cake pan with cooking spray.

2.     Make the crust. In a large bowl or stand mixer, mix the almond flour, Carob powder, coconut sugar, arrowroot starch, and cinnamon (if using). Stir to blend. Start beating on medium speed, slowly incorporating the melted coconut oil, increasing the speed and continue to beat until a crumbly dough is formed. Gather the dough and press it firmly in the bottom of the cake pan (it should feel like damp, course sand and should stay compact when you squeeze it).

3.     Bake for 10 minutes, then set aside until ready to use.

4.     In a high-speed blender, mix the coconut milk, soaked cashews, pure pumpkin, coconut cream, vegan cream cheese, maple syrup, arrowroot starch, pumpkin pie spice, cinnamon, vanilla, and sea salt. Blend until creamy, using the tamper as you need to get the blender going and until everything is smooth.

5.     Pour the filling mixture into the cake pan with the crust. Bake for 50 to 55 minutes until edges have started to turn golden brown and “pull away” from the edges of the cake pan (cheesecake should still “jiggle” and the middle may appear darker, but will set as it cools). Allow the cake to cool at room temperature for at least 2 hours before transferring to the refrigerator for 4 to 6 hours to completely set (ideally overnight).

Storage: Store the cheesecake in the refrigerator, covered or uncovered, for up to 5 days.

Plan Ahead Tip: The night before, soak the cashews in water, and place a can of coconut cream or coconut milk upside down in the refrigerator (doing so will allow any liquid to remain at the bottom when turned right side up, leaving the solidified cream at the top). Reserve the liquid for smoothies or freeze in an ice cube tray for later use.

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