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Pumpkin s’mores cheesecake

Pumpkin s’mores cheesecake

Pumpkin s’mores cheesecake is the elegant spin on the typical pumpkin pie. It’s light and airy, yes with the graham cracker crust that gives that spicy tang that you get from the good old pumpkin pie. I remember Imade my very first pumpkin pie a couple years ago and that version went straight into the dustbin. This cheesecake in fact is absolutely yumm and it’s certainly one I’ll be making again and again!

Pumpkin s’mores cheesecake is the elegant spin on the typical pumpkin pie. It’s light and airy, yes with the graham cracker crust that gives that spicy tang that you get from the good old pumpkin pie. I remember I made my very first pumpkin pie a couple years ago and that version went straight into the dustbin. This cheesecake in fact is absolutely yumm and it’s certainly one I’ll be making again and again!

So pumpkin season is almost to an end. I think that every year I kind of overdo it by buying so much pumpkin my fridge is overflowing. There have been pumpkin pancakes, pumpkin fritters, pumpkin pasta and now pumpkin cheesecake. I know the season leads to other wonderful produce like apples, plums, and pears. But I love the fact that pumpkin knows the way to my heart. Whether I’m in the mood for savory or sweet, it works either way. This week has been freezing and yesterday was a nice sunny day with the iciest wind.

So I guess winter is here in all its glory and I know that our vacation to Copenhagen in one week is going to be beyond freezing. I have stocked up on some new pajamas for our munchkin. He is so obsessed with dinosaurs at the moment, so the all dinosaur ensemble is just perfect for him. Me on the other hand, have my plain old flannel pajamas. Shopping for myself isn’t as exciting as it used to be. Now I just have to think about functionality and that is not always very flattering. Online shopping is my new bae, and we are very best friends these days.

Thanks to a lot of layering and coats, I’m sure I’ll make it. We are meeting my mother in law there so we can have a bit of help and I am very excited to see what a vacation with someone extra to help is going to feel like. Having a “nanny” will be a game changer for sure!! Now my husband and I can actually go and explore the city instead of sitting at home every evening. Catching some Dinner’s, a little bit of wine and evening strolls. (icy strolls, but strolls none the less).

The food certainly sounds interesting. I don’t really know so well about all the fish the danish loves, but I am certainly into all their rye bread and obviously their famous cinnamon buns. That I am looking forward to the most. They are def, not healthy, nor vegan but seriously I don’t even care. I have saved up all the breakfast spots in Copenhagen and there a few let me tell you. We love having brunch and Copenhagen seems like it has that kind of culture that we are used to back home. Like our vacation to Brugge last year,  I hope Copenhagen will resemble that kind of vibe a lot.

I could go on and on about our vacation, but then the main attraction for this post will be lost. This Pumpkin s’mores cake is worth a write all on it’s on. I have struggled to make meringue with aquafaba, just because I want to use coconut sugar instead of white sugar. This recipe actually came out great!  This cake is so light and airy and has the very best nutty, spiced base that just crumbles away in your mouth. If it wasn’t for the s’mores layer, you wouldn’t have even noticed that It was vegan. It’s seriously that good!

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Advanced

Pumpkin s’mores cheesecake

Pumpkin smores cheesecake

Ingredients 

Graham cracker base

  • 1/2 cup almond meal
  • 1 cup shredded coconut
  • 1 cup oats
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil

Filling

  • 1 cup pumpkin (roasted in cinnamon if you prefer, I just used defrosted pumpkin)
  • 300ml coconut cream
  • 1/4 cup of soaked cashews
  • 3-4 dates (preferably medjool)
  • 1/2 tsp salt
  • 1 tsp agave
  • 1/4 cup water

S’mores topping

  • 3/4 cup aquafaba (water drained from a chickpea can)
  • 1/2 tsp cream of tartar
  • 1 tsp vaniila extract
  • 1/4 cup water
  • 1 tsp agar agar
  • 1 1/4 cup coconut sugar or regular white castor sugar

Method

  1. Preheat oven to 175 degrees Celcius.
  2. For the base: Place all the dry ingredients in a blender and blend until it resembles fine breadcrumbs, add the sugar and coconut cream and press into a cake tin with a loose base.
  3. Bake the base for 10-15 minutes until brown and place in the fridge to cool.
  4. For the filling: Blend together the pumpkin, coconut cream, cashews, dates, salt, and vanilla extract.
  5. Place in a microwavable bowl and microwave for 3-5 minutes on high until bubbly.
  6. Then microwave the agave and water for 1-2 minutes until thicken and then whisk this into the pumpkin filling mixture.
  7. Microwave for a few minutes more and scoop on to the base and place back in the fridge.
  8. For the s’mores topping heat up the water, agar agar, and coconut sugar until bubbly until the sugar is dissolved.
  9. Then whisk together the aquafaba and cream of tartar until fluffy and then add the sugar syrup while whisking until the sugar syrup is incorporated.
  10. Scoop some of the s’mores mixture on to the pumpkin layer and place in the fridge to set for at least and hour before removing from the mold.
  11. Use a blow torch to brown the top of the s’mores layer, slice and serve.

Notes:

  • You can sub the pumpkin for any other fruit that you’d like, even chocolate will work wonders too.
  • Use the rest for the meringue to make mini vegan meringues. 
  • It goes great as hot chocolate topping or even as actual fluff for vegan s’mores.

Hope you love this recipe, it was a winner in our books!

M*

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