Cakeblogin - Pumpkin Pie Cheesecake

 

Makes 1 6-inch cheesecake

 

Ingredients:

 

Crust:

 

1/4 cup plus 2 Tbsp organic whole wheat pastry flour

2 Tbsp tapioca flour (or cornstarch would work as well)

2 Tbsp maple sugar

pinch tsp sea salt

3 Tbsp  butter (such as Earth Balance)

 

 

Filling:

 

1 cup full-fat coconut cream

3/4 cup canned pumpkin

1/4 cup maple syrup

1 tsp pure vanilla extract

1/8 tsp sea salt (or to taste

3/4 cup melted coconut butter

 

 

Topping:

 

1 1/4 cups canned full-fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe,)

2 Tbsp maple syrup

1/8 tsp sea salt

1/4 cup plus 2 Tbsp melted coconut butter (not coconut oil), warmed to liquid

 

 

Instructions:

Set the oven's temperature to 375F.

In a sizable bowl, combine flour, tapioca flour, sugar, and sea salt to form the crust. Add butter and whisk, or knead with your hands, until a smooth dough forms. Press into the bottom of a springform pan that is 6 inches round.

Put in the oven and bake for 25 to 30 minutes, or until the edges are beginning to set and brown.  Take it out of the oven and allow it to cool fully.

In the meantime, put all the ingredients for the filling in a food processor or high-speed blender and mix until smooth.

Smooth the top of the prepared crust after adding the filling.

For around four hours, or overnight in the refrigerator if you're not in a rush, place the cheesecake in the freezer to set.

Take it out of the freezer and place it in the fridge to chill while you prepare the topping.

 

All of the topping's ingredients should be combined in a high-speed blender and blended until very smooth.  Transfer into a bowl and refrigerate until it reaches the consistency of stiffly whipped cream, which may require up to 45 minutes, depending on the temperature.

Spread or pipe the icing onto the cake.

Take off the mould and savour!  Cake leftovers should be refrigerated.

 

Make use of full-fat coconut milk.  If you're using a different brand, just make sure it's the thick kind; otherwise, the cream in this recipe won't work; at least two-thirds of the can should be quite thick.

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