Halloween Pumpkin Spice Baked Cheesecake and Toffee Pecans

I took a chance and made this cheesecake for a bunch of mates for Halloween (and my birthday which falls on World Vegan Day, the day after Halloween). Why was that risky? Because the last time I made a cheesecake for friends I messed up and used garlic cream cheese. It was inedible so it ended up being used in a great big almighty food fight, we were picking bits out of the floorboards for weeks! This is ironic as the wonderful Donuts and Bolts blog (where I got this recipe and slightly adapted it) is the blog of one of the brilliant master chefs behind the wonderful Mighty Food Fight, a Bristol-based vegan food truck.

I had faith in Donuts and Bolts and went for it! I’m so glad I did… this cheesecake (well actually I made two with this recipe) got more praise than any other I’ve made previously. It was absolutely delicious!!


One for now, and one for Ron…

For the toffee pecans:

  • 200g pecans
  • 2 tbsp rapeseed oil
  • 2 tbsp maple syrup
  • 2 tbsp golden syrup
  • 2 tbsp muscovado sugar
  • 0.5 tsp saltFor the cheesecake base

For the biscuit base:

  • 1 ½ packets (375g) of McVities Ginger Nut biscuits
  • 150g Pure Soya Spread
  • 1 tsp ground cinnamonFor the cheesecake layer

For the cheesecake layer:

  • 300g cashew nuts (soaked overnight in a little water)
  • 375g pumpkin puree (make your own by heating shredded pumpkin in a few tbsp. of water)
  • 125g apple sauce (make your own by heating chopped apple in a tbsp. or two or water)
  • 1 pack of silken tofu
  • 1 tub of Tofutti cream cheese (NOT GARLIC!)
  • Zest of half a lemon
  • 100g demerara sugar
  • 175g white sugar
  • 3 tbsp maple syrup
  • 3 tbsp melted coconut oil
  • 2 tsp vanilla extract
  • 3 tsp ground cinnamon
  • 2 tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ mixed spice
  • ½ tsp salt

First make the biscuit base:

  1. Heat the oven to 180°.
  2. Blend the biscuits in a food processor.
  3. Heat the Pure margarine in a pan until melted.
  4. Stir in the biscuit crumbs and cinnamon.
  5. Press into two 20cm inch loose-based or springform cake tins, use a spatula to smooth flat.
  6. Bake in the oven for 10 minutes to firm up and then allow to cool on a cooling rack.

For the cheesecake layer:

  1. This couldn’t be simpler – all you need to do is throw all the ingredients into your blender and blend until you have a smooth creamy consistency. If it’s not a fandango blender, start by blending the nuts until smooth then add all the other stuff.
  2. Taste for spice levels, add more to taste.
  3. Pour over the cooled cheesecake bases (don’t worry if it looks a bit runny – it will firm up!
  4. Bake for 40 minutes at 180°.
  5. Leave to cool completely before serving.
  6. Garnish with toffee pecans.

For the toffee pecans:

  1. Heat the oven at 180° and line a large baking tray with non-stick baking paper.
  2. Heat all the ingredients except the pecans in a small pan until bubbling and stir for 5-10 mins until it has thickened a bit.
  3. Turn off the heat and stir in the pecans.
  4. Spread the toffee pecans on the prepared tray, turn off the oven and leave them to cool in it for 30 minutes.
  5. After this time you should have sticky toffee pecans! I made a spider web-type thingy with the leftover toffee and plonked it on top on the cheesecake…
  6. Arrange the pecans either geometrically or hickeldy pickledy on your cheesecake – however you like!
This entry was posted in Cakes, tarts, desserts & sweets and tagged , , . Bookmark the permalink.

2 Responses to Halloween Pumpkin Spice Baked Cheesecake and Toffee Pecans

  1. donuts+bolts says:

    Hooray! Looks like a wonderful Halloween feast 🎃😍✌️

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