Caramel Pumpkin Cheesecake

Never before have you seen such a delicious Autumnal Recipe than this Caramel Pumpkin protein cheesecake! An infusion of seasonal spices including Pumpkin and cinnamon, it will be sure to be a favourite at home this holiday season. Although it’s a rich and indulgent desert, its completely vegan, Gluten Free and high in plant protein. So go put on your slippers on and enjoy a big ole slice, we promise you’ll enjoy every single bite !
Caramel Pumpkin Cheesecake

Servings 12

For the Base

  •  2 cups oat flour
  • 2 tbsp agave
  • 3 tbsp Water
  • 3 tbsp coconut oil
  • 1 scoop TPW vegan vanilla protein

Pumpkin Layer

  • 1 cup cooked pumpkin/pumpkin puree
  • 4 tbsp coconut oil
  • 4 tbsp agave
  • 2 scoops TPW vegan vanilla protein
  • 1 TPW Ridiculous vegan protein bar in chocolate caramelicious
  • 1 cup coconut milk (canned- light version)
  • 1 1/2 cup cashew nuts Topping:
  • 1/2 cup pecans
  • 1/2 tsp cinnamon
  • 1 Tsp agave
  1. To make the cheesecake base, combine the oat, flour, protein, agave and water and mix well.
  2. Use your hands to help bring together. (add more water or coconut oil if needed) Press this into the base of a lined 20cm loose bottom cake tin, making sure to bring this up around the sides.
  3. Pop the base into the freezer whilst you prepare the filling.
  4. In a high-speed blender or food processor, blitz together all of the ingredients (apart from the protein bar) for the pumpkin layer until smooth and creamy.  Pour this onto your base.
  5. Chop the protein bar into small chunks and stir these into the filling. Leave your cheesecake to set up in the freezer for 4 hours or overnight.
  6. For the delicious pecan topping, roughly chop your nuts and gently toast these in a pan with the cinnamon . Scatter on top, serve and enjoy!
Recipe and Images courtesy of The Protein Works

 

 

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