New Cookery Recipes

new cookery recipes here you will find everything you are interested in

BAKED VEGAN CHEESECAKE | vegan pumpkin cheesecake bars



Want to learn how to bake a vegan cheesecake? Or looking for the perfect fall dessert to impress your holiday guests? Well I've got you covered on both grounds because today's recipe is for a baked vegan pumpkin cheesecake Hi guys it's me, Nisha

Welcome back to another video Today I'm gonna show you how to bake a vegan pumpkin cheesecake Baking a cheesecake can be intimidating, especially a vegan one While there are tons of recipes out there for raw vegan cheesecakes there aren't that many for baked vegan cheesecake And while I do really like raw cheesecakes, they tend to be pretty light and don't have that ultra rich, creamy, dense texture that everybody loves about traditional cheesecake

Plus you have to store them in the freezer or they turn into soppy mush, so there's that So I thought it was about time that I shared my recipe with you for baked cheesecake And since it's November and almost Thanksgiving here in the US, of course I'm making pumpkin cheesecake

And this pumpkin cheesecake is perfectly sweet yet a little tangy, just like cheesecake should be and it's really rich and decadent and creamy but it's not too heavy, o you can have more than one slice and not have to go get your stretchy pants To make this dessert impressive enough for a holiday party, I'm making it really pretty into pumpkin swirl cheesecake, but to keep things really simple in the kitchen, I'm using a square baking pan and just serving the cheesecake into bars Before I get into this recipe, I just have a little favor to ask If you enjoy this video or the recipe, please go ahead and hit that thumbs up button I always appreciate it when you do and if you have suggestions or requests for future videos, go ahead and leave me a comment in the description box below

The first step for these pumpkin cheesecake bars is to make the crust I'm making a chocolate ginger crust and it's incredibly easy to make and so irresistible It adds a nice surprise hint of chocolate as well as a slightly spicy zing from the ginger I'm using some raw pecans and walnuts – you can use just one or the other if you prefer -some store-bought gingersnap cookies – make sure that you buy ones that are vegan – some unsweetened cocoa powder, sea salt, and melted coconut oil While the motor of your food processor is running, stream in the coconut oil

That's what will bind this crust together You're looking for a slightly sticky but not wet texture that you can press together with your fingers To prevent the bars from sticking, I'm lining the baking pan with some parchment paper and you'll just press the crust into the bottom of the pan, flattening it out with your fingers or with a flat bottomed glass Now for the cheesecake filling There are three key ingredients to achieving that really creamy texture associated with cheesecake

First is coconut cream, which is the solid white portion you'll find in a can of full fat coconut milk And you'll need to refrigerate the can of coconut milk for about 24 hours or more to get it to solidify, nless your kitchen is really cold, it might solidify on its own And the key to achieving that dense texture of cheesecake is in the solidified coconut cream so don't skip that step The next ingredient are raw cashews I've soaked them overnight or for about eight hours to really soften them up

And for the final ingredient I'm taking a bit of a shortcut I'm using some vegan store-bought cream cheese It adds the perfect tang and tartness that you really love about cheesecake to balance out the sweetness But of course if you don't have access to vegan cream cheese you can still make this recipe I've included a modification in the recipe in the description box below

Also in the description box you'll find my recommended variety of store-bought cream cheese to use in this recipe The remaining ingredients for the filling are maple syrup for some sweetness, lemon juice for that tart taginess, coconut oil, arrowroot powder to help the cheesecake set and firm up, and vanilla extract Once the cheesecake filling has been completely pureed and is smooth, you'll set aside about three-quarters of a cup of it Add the pumpkin pie flavors to the remaining filling to make the pumpkin cheesecake layer You'll add some canned pumpkin puree, a bit more maple syrup and a healthy sprinkling of some spices

For nutmeg I prefer to use freshly grated nutmeg because it adds a deep warming aroma that pre-ground nutmeg makes simply doesn't have Once the pumpkin cheesecake filling is completely smooth, pour it on top of the crust, then dollop spoons of the plain cheesecake filling on top of that and run a toothpick or fork through the filling to create a marbled effect You'll bake the pumpkin cheesecake in a preheated oven at 350 degrees Fahrenheit or about 175 degrees Celsius for 40 – 50 minutes until the edges are just starting to slightly dry out and the center is a little jiggly but not wiggly Let the bars cool slightly and then refrigerate them for at least 4 hours or overnight before serving them I really hope you enjoyed this recipe for vegan pumpkin cheesecake bars

if you try them out, let me know in the comments below and I'll see you in the next video

Source: Youtube

This div height required for enabling the sticky sidebar
Ad Clicks : Ad Views : Ad Clicks : Ad Views :

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.