Vegan Pumpkin Cheesecake | Recipe | Autumn
A vegan cheesecake with pumpkin is a simple recipe for autumn, simplel in preparation, made quickly and tastes deliciously creamy!
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Cooking tools:
- Food processor
- Blender
- Rolling pin
- Hand mixer
- Kitchen scale
- Oven
- Stove
- Pot
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Colander
- Baking pan
- Zip-top bag
- Chef's knife
- Refrigerator
- Measuring cup
- Measuring spoon
Ingredients
- 140 g (1.25 stick) vegan butter
- 400 g (14.33 oz) vegan (butter) cookies
- 350 g (12.33 oz) nutmeg pumpkin
- 150 g (5.33 oz) vegan margarine
- 74 g (2.66 oz) vegan vanilla pudding powder
- 80 ml (0.33 cup) plant-based milk
- 300 g (10.5 oz) vegan cream cheese
- 400 g (14 oz) vegan skyr (curd)
- 1 tsp vanilla extract
- 50 g (1.75 oz) powdered sugar
- 1 1/2 tsp Pumpkin Pie Spice
- 50 ml (0.25 cup) vegan cream for whipping
- 8 g (0.25 oz) vanilla sugar
- 8 g (0.25 oz) cream stiffener
- 2 tsp cinnamon or Pumpkin Pie Spice
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