Creamy Pumpkin Ginger Cheesecake

Creamy Pumpkin Ginger Cheesecake

Creamy Pumpkin Ginger Cheesecake is to live for!

This Creamy Pumpkin Ginger Cheesecake is my new favourite raw vegan dessert. So silky rich and the flavours so subtle and perfect;  I love the dense crust too. The best part of this cheesecake is – its pretty good for you too.

It is high in fat (the good fats) and its also very filling, so you only eat a little piece at a time. Really, its extremely satisfying, so you will only want a little. Eat is slowly and savour each bite. And then you’ll want a little more another day and then another, until it is all gone.

To create this yummy cheesecake you will be making multiple layers; five in fact. The crust, 3 layers of filling and the final layer which is some of the crust mixture; it finishes the dish with a crunch.

Ok let’s make a beautiful dessert….

Creamy Pumpkin Ginger Cheesecake

For Christmas I wanted to make a special version of the my usual raw vegan cheesecake. I wanted to give it a bit of a holiday theme. When I think Christmas, pumpkin, ginger  and cinnamon all immediately come to mind.  I love pumpkin pie thus the creamy pumpkin ginger cheesecake.

I think this is my favourite version of cheesecake that I have made so far. I say that every time I make a new version.

When I make the cheesecake, I use a spring mould pan as it works really well and is easy to take off once the cake has set. I like to make my cake as high as possible, this is another reason a spring mould is so handy. If you don’t have one, you could probably find one at a garage sale, cheap. I got mine last summer and one for my daughter too. Practically brand new and around $3 each.

For an alternative, feel free to use a glass baking dish; about 8×12. Or you can use a glass pie plate and then make a small pie in another smaller glass container. One for later.

The wonderful thing about this cheesecake is…

• It’s good for any season, it’s that good
• It’s mostly raw, so you are getting whole foods, no processing
• It’s pretty much healthy, very little added sugar, there is plenty in the dates!
• Lots of protein in the base and in the sauce, including the good type of fats
• Its dairy free and gluten free too!

I know you want to make some…..

As I mentioned early this cheesecake requires making a number of layers. You will use a portion of the sauce for three of the layers and the crumb base for the other two.

Let’s start with the crumb base. We’ll put them in the fridge to cool while you make the creamy filling.

The base mixture for your Creamy Pumpkin Ginger Cheesecake:

The base of mixture for this cheesecake is one I have made many times. Its always turns out perfect. You can substitute other nuts such as raw macademia or cashew nuts.

You can use the cashew cream and the base to create a myriad of cheesecake flavours and textures. Be create, try things, have fun with your flavours. I have another posting using the same base and cashew cream then using kiwi, banana and blueberry for the unique flavours. Really let your imagination go, what have you got to lose? Feel free to check out some of the other delicious desserts on the blog, another favourite is my Chocolate Mousse Pie.

What you will need for the base mixture:

• 2 c raw almonds
• 2 c medjool dates, remove the pits

  

• 1 t salt

How to make the base mixture:

1. Add the raw almonds into your food processor and blend till a meal like consistency
2. Add in the medjool dates and salt – remember to remove the pits from the dates first!
3. Blend until well mixed and the texture is sticky all over
4. Take 1/3 to ½ c of base and set aside to sprinkle of the top
5. Take the remainder of the base and press evenly into the bottom of your spring form or pan
6. Place a piece of parchment paper on top and place in the fridge till later

The next three layers

For the next three layers you use Cashew Cream Sauce. Each layer will include cashew cream and some layers have additional ingredients.

We are going to create the cashew cream in your blender. When the cashew sauce is made it will be divided into 3 equal portions, leave 1/3 in the blender and put the other 2/3rd aside in another container for later.

Tip. A high-speed is the best, a regular blender will work.

Ok, let’s make the cashew cream.

What you will need for the cashew cream sauce:

• 

  3 c of raw cashews, soaked for 2-4 hours in fresh warm to hot water. Rinse well before adding to your blender

• 5 T coconut oil
• 3 t vanilla
• 2 c fresh water

How to make your cashew cream sauce:

1. 

   After you have soaked and rinsed your cashews well. Place all the ingredients in your blender and blend on the highest speed till silky smooth

2. Pour 2/3rds of the cream in a separate container and leave one third in the blender

Second layer 

1. 

   Remove the base of the cake from the fridge and pour the cashew cream from the blender evenly on the base. Spread with a spatula, get every last drop. Place the cake back in the fridge for about 30 minutes to 1 hour. Enough time that the cashew cream starts to firm up

Third layer 

What you will need for the third layer 

• 2 c pumpkin, raw or canned, cooked and cooled
• 2 – 3 T melted coconut oil (to help the pumpkin set)
• 2 t cinnamon
• 5 t ginger powder
• Pinch of salt
• 2 T maple syrup

How to make your the third layer of the Creamy Pumpkin Ginger Cheesecake :

1. Put 1/3 of the remaining cashew cream sauce in the blender and add in
2. Blend till silky smooth in the blender and then pour evenly on top of the first two layers.
3. Spread with a spatula and place back in the fridge for 1-2 hours to allow the layer to set.

*My third layer was a little wobbly, I think I did not give the cake enough time to set or it needs a little more coconut oil in this layer – say 2 T.

Fourth layer of the Creamy Pumpkin Ginger Cheesecake

What you will need for the fourth layer:

• 1 can full fat coconut milk, placed in fridge 12 hours before making the cake
• 2 T finely minced fresh ginger
• 1 – 2 T Maple Syrup
• ½ t vanilla

How to make the fourth layer of your Creamy Pumpkin Ginger Cheesecake:

For this layer you are going to fold in whipped coconut cream into the remaining cashew cream and add some ginger, maple syrup and vanilla for added yummy flavour.

To make the whipped coconut cream you will use the solid part of the can of coconut milk that you have had in the fridge for the past 12 hours. It will not work if the coconut milk has not been in for the full 12 hours. Be patient!

1. Open up the end of the coconut milk can with the liquid on (your coconut milk will separate into liquid and solid).
2. Pour the coconut water into a container and use in a smoothie or stir fry in the next day or two
3. Empty the coconut milk solids into a cold metal bowl and whisk it till it becomes like whipped cream. Keep going be patient, it will happen.
4. When the cream is whipped, add in your fresh ginger, maple syrup and vanilla and whip some more
5. Fold the whipped cream into the final 1/3 of the cashew cream sauce and spread evenly on top of the third layer.

The fifth and final layer of your Creamy Pumpkin Ginger Cheesecake

For this layer you will sprinkle the remainder of the base layer on top of the finished cheesecake. Sprinkle it all over the cake. Now, cover with saran wrap and place in the fridge for a couple more hours, till it looks like your cake has set. You want to give lots of time for the coconut oil to do its magic with the cashew cream and start to firm up for serving.  Be patient.

Finally, time to eat!

Ok finally, now its time to enjoy the fruits of your labour. If you’ve used a spring form….carefully remove the outside layer of the spring form and take the time to bask in the joy of your creation. You did it!

1. Cut fairly small pieces as the cheesecake is rich and satisfying. People can always come back for more.
2. Serve with a dab of coconut milk whipped cream (you’ll have to make another can) or you can add a dollop of coconut milk ice-cream ( I love Bliss brand ice-cream)

Serve and enjoy!

Tip. Take the remainder of the cheesecake, if you are lucky to have leftover and store in fridge or freezer for another day. It froze up beautifully. I packaged mine in 2 piece portions so I could take out just what we needed later.