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Add the gingersnap cookies to a food processor and process until only crumbs remain. Add in the melted butter and process until mixed.
Prepare an 8 inch springform pan by spraying it with non-stick spray and lining the bottom with a circle of parchment paper.
Transfer the ginger cookie crumbs and vegan butter mix to the springform pan and pat down firmly with the back of a spoon. Place into the freezer to set while you prepare the filling.
Add the pumpkin purée, brown sugar and pumpkin pie spice to a saucepan and heat, stirring constantly until hot. This allows the brown sugar to melt and the flavors to blend with the pumpkin purée perfectly.
Remove from the heat when hot and add to a blender jug along with the cashews, coconut milk, maple syrup, melted coconut oil, lemon juice and vanilla extract.
Blend very well until completely smooth.
Pour the filling on top of the ginger cookie crust and return to the freezer to set completely. This will take several hours, at least 4-6 hours or you can just leave it overnight.
When the cheesecake has set, remove it from the springform pan and let it sit at room temperature for about 30 minutes to thaw before serving.
Prepare the caramel sauce by adding the brown sugar, vegan butter, coconut milk, vanilla and salt to a saucepan and bringing to a simmer, stirring constantly. Continue to simmer at low heat for a few minutes (stirring constantly) until the sauce has thickened slightly. The sauce will thicken more as it cools. Remove from the heat and let it cool. You can speed up the cooling process by placing the pot into the freezer.
Once the caramel sauce has cooled, spoon it out over the top of the cheesecake and decorate with crushed pecans.