Pumpkin Caramel "Cheesecake"

Pumpkin Caramel "Cheesecake"

Pumpkin Caramel "Cheesecake"

Cheesecake, but make it fall! This Pumpkin Caramel "Cheesecake" is made with coconut cream, soaked cashews, and Vanilla Magic. It's so creamy you would never know there's not actually any cheese in it! Your friends and family will thank you for this holiday dessert. 


Vanilla Crust
2 cups walnuts
1 cup dates, pitted
1 Tbsp. Vanilla Magic
Pinch Himalayan salt

4 cups cashews, soaked 4-6 hours or in boiling water for 10 min.
½ cup pumpkin puree
1 can coconut cream
½ cup coconut oil, melted
2 small lemons, juiced
½ cup agave or maple syrup
1 Tbsp. vanilla extract
2 scoops Vanilla Magic, optional
½ tsp. turmeric
2 tsp. pumpkin spice
1 tsp. cinnamon
Pinch Himalayan salt

Magic Caramel Sauce
1 Almond mylk or plant mylk, creamer of choice
¾ cup coconut sugar
1 Tbsp. Vanilla Magic
1 Tbsp. cornstarch
Pinch Himalayan salt


  1. For the crust: line 9-in. springform pan with parchment paper.
  2. In a food processor, pulse walnuts, Vanilla Magic, and dates until crumbly. Add salt. Pulse until combined and sticky.
  3. Evenly press mixture into lined springform pan. Transfer to freezer.
  4. For the Cheesecake: Use a mesh strainer to drain and rinse cashews. Transfer to a blender. Add remaining ingredients and blend until smooth.
  5. Remove crust from freezer and pour the mixture on top. Add any desired toppings and freeze for 8 hours or overnight.
  6. For the Carmel Sauce: In a small pot, add the almond milk, coconut sugar, Vanilla Magic & cornstarch. Heat over medium heat, stirring constantly.
  7. Once the mixture gets bubbly, lower the heat down to low, letting it simmer for 5 mins while stirring frequently. Add in optional Himalayan salt.
  8. Remove from heat, cool down. Pour over cheesecake! 


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