Vegan Pumpkin Pie Cheesecake

Vegan Pumpkin Spice Cheesecake

Featuring Amoretti

By Vegan Chef Chris Tucker

Ingredients:

Crust:

150g Amoretti Hazelnut Flour

100g GF Flour (you could also use regular AP Flour)

½ teaspoon salt

100g caster sugar

150g vegan butter (cold)

Filling:

180g cashews (raw and soaked in boiling water for 1 hour)

8oz vegan cream cheese

180g coconut cream

8g arrowroot starch

125g caster sugar

45g Amoretti Pumpkin Pie Compound

2 teaspoons pumpkin spice

½ teaspoon salt

30g coconut oil

1 tablespoon lemon juice

Directions:

For the Crust:

1.       Preheat the oven to 350

2.       Add all dry ingredients for the crust to the bowl of a food processor. Pulse to combine.

3.       While pulsing, add the cold vegan butter and continue pulsing until large clumps form.

4.       Turn the dough into a lined, 8-inch spring form pan and press into an even layer.

*this entire process can also be done in a mixing bowl, using your fingers to squish the butter into the dry ingredients.

5.       Bake crust at 350 for 25 minutes or until lightly browned around the edges.

Make the filling:

1.       Soak the cashews for at least one hour prior to starting the recipe. Measure the cashews into a heat proof bowl and then cover with boiling water. Alternately, you can soak them over night with room temp water and they will be ready to go the next morning.

2.       Drain the water off the cashews and add them to the working jug of a highspeed blender such as a ninja or vitamix.

3.       Add the remaining ingredients for the filling to the mixer and then engage the mixer to low speed.

4.       Once the mixture has processed into a liquid form, turn the mixer to high speed and allow to process for a couple minutes. This is super important to get a smooth consistency!

5.       Set aside until the crust is done baking

Assemble and bake:

1.       When the crust is finished, remove from oven and place onto a sheet pan.

2.       Reduce the oven temperature to 300

3.       Pour the cheesecake filling on top of the crust and lightly tap on the counter a few times to release any air bubbles that may have settled in the mixture, return to the oven.

4.       Once the cheesecake is back in the oven, add a couple inches of hot water to the baking sheet, surrounding the cheesecake. This will create a moist environment for the cheesecake to bake in.

5.       Bake the cheesecake for about 20-30 minutes until it’s set around the edges and only slightly jiggly in the middle.

6.       Let cool at room temp for about an hour and then place in the fridge to chill completely before removing from pan.

Top with whipped cream and additional spice mix to serve

Enjoy!