These Pumpkin Chocolate cheesecakes are guaranteed to disappear quickly at any gathering. Take time to refrigerate the layers to ensure it will holds perfectly. For a chocolate hint add cacao powder to cheesecake mousse layer.
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VEGAN PUMPKIN CHEESECAKE INGREDIENTS
Vanilla cake layer:
Flour: all-purpose flour
Cane Sugar
Baking soda
Baking powder: homemade baking powder recipe could be found in this post.
Canola Oil
Xanthan gum
Plant milk
Apple cider vinegar
Vanilla extract
Cheesecake Layer:
Vegan cream cheese
Vegan yogurt
Vegan cream
Agar-agar powder
Lemon juice
Cacao powder
Pumpkin Filling:
Pumpkin puree: recipe could be found here .
Cornstarch
Cane sugar
Agar-agar powder
HOW TO MAKE PUMPKIN CHEESECAKE
Vanilla cake layer:
- Sift and whisk together the flour, sugar, xanthan gum baking soda, baking powder and salt.
- In a separate bowl place the plant milk, vanilla and vinegar whisking to blend completely.
- Pour the wet mixture into the dry and mix until batter is smooth.
- Pour the mixture into a baking sheet and bake 365F 25-30 minutes until the top of the cake is ready and set.
Vegan cheesecake layer:
- Beat the cream cheese, add agar-agar powder (mixed with 1 tbsp cream), cream, yogurt and lemon juice.
- Add cacao powder.
Pumpkin Layer:
- Add pumpkin puree and cane sugar to a saucepan. Cook for 5 minutes over a medium heat.
- Add cornstarch (mixed with 1 tbsp water) and cook for 3 minuter.
- Add agar-agar powder. Cook for 5 minutes.
- Pour the mixture into molds. Chill for 3 hours.
To make cheesecake:
- Cut out rounds of vanilla cake (using a cookies cutter).
- Pour 1/2 of cheesecake mixture into each cake.
- Add pumpkin filling (chilled for 3 hours).
- Pour the rest of the mixture.
- Let is chill in the refrigerator for 3 hours or overnight.
I hope you will love these Vegan Pumpkin Cheesecake recipe because it’s:
Full of aroma and flavor!
Other recipe to try:
Pumpkin chocolate chip cookies
Vegan pumpkin cheesecake
Ingredients
Vanilla cake layer
- 1 1/2 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp xanthan gum
- 1/2 cup cane sugar
- 3/4 cup plant milk
- 1/2 cup canola oil
- 2 tbsp apple vinegar
- 1 tsp vanilla extract
Pumpkin Filling
- 1 cup pumpkin puree
- 2 tbsp cane sugar
- 1/2 tbsp cornstarch
- 2 tbsp agar-agar powder
Vegan Cheesecake
- 1 cup vegan cream cheese
- 1/4 cup vegan yogurt
- 1/2 cup vegan cream
- 1 tsp lemon juice
- 1 1/2 tsp agar-agar powder
Instructions
Vanilla Cake
- Sift and whisk together the flour, sugar, xanthan gum baking soda, baking powder and salt.In a separate bowl place the plant milk, vanilla and vinegar whisking to blend completely. Pour the wet mixture into the dry and mix until batter is smooth. Pour the mixture into a baking sheet and bake 365F 25-30 minutes until the top of the cake is ready and set.
Pumpkin Filling
- Add pumpkin puree and cane sugar to a saucepan. Cook for 5 minutes over a medium heat. Add cornstarch (mixed with 1 tbsp water) and cook for 3 minuter. Add agar-agar powder. Cook for 5 minutes. Pour the mixture into molds. Chill for 3 hours.
Cheesecake Layer
- Beat the cream cheese, add agar-agar powder (mixed with 1 tbsp cream), cream, yogurt and lemon juice. Add cacao powder.
Cheesecake Assembly
- Cut out rounds of vanilla cake (using a cookies cutter).Pour 1/2 of cheesecake mixture into each cake.Add pumpkin filling (chilled for 3 hours).Pour the rest of the mixture.Let is chill in the refrigerator for 3 hours or overnight.
Nutrition
If you tried these Vegan Pumpkin Cheesecake recipe or any other recipe on the blog let me know by leaving comment below! Follow along Youtube, Instagram and Pinterest for even more recipes!
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