Monday, August 3, 2015

Vegan Gluten-Free Pumpkin Spice Cheesecake with a Salted Maple Almond Glaze

              My lovely aunt just posted a comment on Facebook this week saying that she’s ready for summer to be over and autumn to begin.  I have to say, with the weather we've been having here in Florida, I second that feeling.  
       While I may not be able to do anything about the 100 degree temperatures or the seemingly endless rain, I can however create an autumn-inspired cheesecake that can allow us to pretend that fall is finally here…

You’ll need...


     You can either crush the cookies by hand in a small bowl, pulse a few times in a food processor, or put them in a nut grinder, which is the method I used.  I broke the cookies in half then ground them on the 'fine' setting of my nut grinder.  Whichever method you choose, you will need to use all of the cookies from the package.
       After you’ve crushed the cookies you should be able to just press them down into a greased 10” round spring form pan.

4  8oz packages of Dairy-Free Cream Cheese, at room temperature  

1 2/3 cups sugar
1/4 Cup + 2 TBSP Tapioca Starch
1 tsp nutmeg

2 tsp cinnamon

1 tsp clove

1 tbsp vanilla extract

3/4 cup pumpkin puree

       Preheat oven to 325°F.
        Using an electric mixer on medium speed, mix the dairy-free cream cheese together, one container at a time until smooth, soft, and creamy.

       Beat in sugar, Spices, and vanilla extract, mixing well until all ingredients are completely combined.
        Next, add the pumpkin puree into the cream cheese mixture and beat until smooth.  Scrape down the sides and bottom of the bowl with a silicone spatula then whip the ingredients again to make sure everything is blended and there are no more chunks of cream cheese or pumpkin.
       Pour the mixture into the prepared spring form pan and place the pan on a round cookie sheet (just in case you have any spillage!).  Put it into the oven and bake for 1 hour and 15 minutes.  Once the cheesecake has finished baking, allow it to rest in the oven for another hour before opening the oven door. 

       After that, take it out of the oven and place it on a hot pad, then put it in the fridge so it can finish cooling.

Time for the glaze…
Salted Maple Almond Glaze

1 1/4 cup powdered sugar
1/2 cup maple syrup

1/2 tsp Himalayan salt

       In a small bowl, whip together one cup of powdered sugar and all of the maple syrup.  Mix until all of the powdered sugar is combined and there’s no clumps left.  Add in the extract, remaining powdered Sugar, and salt then whip until smooth.  Cover and place into the fridge until needed.
       Once your cheesecake has fully chilled (you may possibly need to leave it in the fridge overnight), pour the glaze evenly across the top.  Use a knife to cut the cheesecake, then serve and enjoy the flavors of fall!