Pumpkin Cheesecake

Pumpkin Cheesecake
Recipe by:KOS Team
Rating Love0
Yields1 ServingDifficultyIntermediatePrep Time2 hrsCook Time10 mins
CategoryCuisine, , Cooking Method
  1 scoop of Vanilla KOS Protein
  12 graham crackersfeel free to use gluten-free
  1/2 cup melted vegan butter
  1 ¼ cups raw cashewssoaked in water overnight
  1 ½ cups pumpkin puree
  1/2 cup unsweetened nut milk
  1/3 cup maple syrup
  2 tbsp melted coconut oil
  1/2 lemon juice
  1 tbsp pumpkin pie spice
  1 tsp vanilla extract
  1 pinch of salt
Step
1

Preheat the oven to 350 degrees F.

2

Stir together the graham cracker crumbs and melted vegan butter.

3

Press firmly into the bottom of a 9-inch springform pan.

4

Bake for 10 minutes. Cool completely.

5

Add the Vanilla KOS Protein, drained cashews, pumpkin, vanilla, pumpkin spice, syrup, milk, lemon, salt and coconut oil in the bowl of a food processor or blender. Blend until completely smooth.

6

Taste and add more syrup if you would like your pie sweeter.

7

Pour the filling into the prepared crust and smooth with a spatula.

8

Place in the freezer to set for at least 2 hours or overnight.

9

Remove from the freezer an hour before serving. Store in the refrigerator and serve chilled. Enjoy!

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Ingredients

  1 scoop of Vanilla KOS Protein
  12 graham crackersfeel free to use gluten-free
  1/2 cup melted vegan butter
  1 ¼ cups raw cashewssoaked in water overnight
  1 ½ cups pumpkin puree
  1/2 cup unsweetened nut milk
  1/3 cup maple syrup
  2 tbsp melted coconut oil
  1/2 lemon juice
  1 tbsp pumpkin pie spice
  1 tsp vanilla extract
  1 pinch of salt

Directions

Step
1

Preheat the oven to 350 degrees F.

2

Stir together the graham cracker crumbs and melted vegan butter.

3

Press firmly into the bottom of a 9-inch springform pan.

4

Bake for 10 minutes. Cool completely.

5

Add the Vanilla KOS Protein, drained cashews, pumpkin, vanilla, pumpkin spice, syrup, milk, lemon, salt and coconut oil in the bowl of a food processor or blender. Blend until completely smooth.

6

Taste and add more syrup if you would like your pie sweeter.

7

Pour the filling into the prepared crust and smooth with a spatula.

8

Place in the freezer to set for at least 2 hours or overnight.

9

Remove from the freezer an hour before serving. Store in the refrigerator and serve chilled. Enjoy!

Pumpkin Cheesecake

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