Steemit Culinary Challenge #43 : Vegan Pumpkin Pie Cheezecake with Caramel Sauce

This is my Entry B (sweet item) for Steemit Culinary Challenge #43 hosted by @woman-onthe-wing

It is a pumpkin cheezecake baked in sweet mini pumpkin, thus I called it Pumpkin Pie Cheezecake 😊 But of course, vegan style baked cheezecake 😉

Let's see how I made it!

Two days before, we prepare the vegan cream cheeze! You would need:

• 1.98 ml (I big box) fortified soy milk
• 1/3 c x 3 apple cider vinegar

How to prepare

• Mix together in oven proof pan. Cover with pan lid, let stand in room temperature overnight.

• The following day, cook/bake milk mixture in oven, in 200 F for 6 H!

• After 6 H, line a strainer with cheesecloth and pour cooked milk and let it drip until no more liquid dropping.

• You got your cream cheeze 😉 Chill in the fridge until ready to use (which is the following day for me, hence it says 2 days in advance 😀)

Now let's make the cheezecake!

Prepare the mini pumpkin first

This recipe makes 4-5 cheezecakes, so prepare that many pumpkins if you are the one hosting the banquet. If you need to travel with your cheezecake, you can either prepare with the pumpkin bowls OR prepare as regular cheezecake, using Speculaas cookie crumbs!

• In a bowl, mix 2 tbsp sugar, 1 tsp cinnamon powder and 1/2 tsp allspice powder

• Wash and pat dry pumpkins. Cut off the top and clean the inside.

• Sprinkle the inside of the pumpkin, generously, with sugar mixture

• Line a jelly roll pan with aluminum foil, place pumpkins upside down, and bake on preheated 350 F for 12-15 minutes

Meanwhile, let's prepare the cheezecake

In food processor, process until smooth:

• 1 1/2 c cream cheeze
• 1 can minus 2 tbsp coconut condensed milk
• 2 tbsp psyllium
• 3 tbsp pumpkin puree
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon powder
• 1/4 - 1/2 tsp allspice powder

• Once pumpkin is baked for 12-15 minutes, take them out of oven and flip them.

• Spoon enough cheezecake mixture into pumpkin cavity

• Bake cheezecake on preheated 350 F for 30 minutes.

• Take cheezecake out of oven, cool to room temperature, then chill in the fridge over night.

• Serve cheezecake with vegan whipped cream, vegan caramel sauce, and sprinkle with Speculaas cookie crumbs.

To make Vegan Whipped Cream

• 1 can of coconut milk, chilled in the fridge over night
• 2 tbsp maple syrup
• 1 tbsp vanilla extract

• Spoon the coconut cream (solidified coconut milk), and place into a mixer bowl

• Process along maple syrup and extract until whipped cream consistency

Now to make Vegan Caramel Sauce

• 2 tbsp reserved coconut condensed milk
• 2 tbsp maple syrup
• 1 tbsp cashew butter

• Heat in microwave to warm and stir to combine

Here is the look of Speculaas Cookies

Enjoy 😉 This is also perfect for Thanksgiving menu btw!

To see my Entry A, savory item to the challenge, click this following picture!

Thanks for looking!