These were vegan pumpkin cheesecake.
They were my second vegan cheesecakes! Like
the first, I adapted a
recipe from one of my favorite food blogs, Minimalist Baker. The crust was simple - walnuts and dates.
For the filling, I made a couple of small changes. I used unsweetened almond milk instead of coconut milk. I didn't have pumpkin pie spice, so I made my own spice mix with cinnamon, ginger, nutmeg, clove, and allspice. The recipe was supposed to be for 8 servings, but my filling didn't fill all of eight cups. Did I fill each too much? Oh well, six would be fine for two of us.
The toppings were brown sugar pecans, which I made according to the recipe, and whipped cream. The term "vegan" in the title might be misleading. My whipped cream was made with real milk. Still the cheesecake part, including the crust, was vegan!
I thought about making coconut whipped cream according to the recipe, but the recipe of coconut whipped cream called for a lot of sugar and a can of overnight-chilled coconut cream. I wasn't sure if it would be whipped even if I replace the sugar with Splenda, and didn't had a chilled coconut cream can. It was just a little drop of real whipped cream on the top, and we would eat the cheesecake anyway even if it wasn't totally vegan.
It was delicious! Creamy and pumpkin-y! I liked the taste and texture. Whipped cream and candied pecans were lovely toppings. I would say they were "must"s. There was a down-side, though. Like the first vegan cheesecake, it was a non-bake-but-freeze-type of cheesecake. We had to wait for about 20 minutes to soften the cakes before eating them. Be patient!
