Week 10 Dish 2: Vegan baked pumpkin cheesecake

I'm continuing with the pumpkin theme with a baked pumpkin cheesecake (my huge pumpkin yielded 15 or more cups of pumpkin pure)! This is my first baked vegan cheesecake, made with tofu. Sounds a bit weird right, tofu in cheesecake? That can't be nice...can it? Wrong wrong! It's pretty amazing how yummy it is! If you really think about it, tofu hasn't really got much taste, so it's perfect to make the cake nice and firm, and easily flavoured. So don't knock it till you've tried it...I'm taking it to my friend's for dinner so I hope everyone loves it, fingers crossed (I'm not really worried :p).

Ingredients
For the crust
1 1/4 cups finely ground digestive biscuits (I used Asda's own brand, which seem to be vegan from the ingredient list)
3 tbsp sugar
3 tbsp metled coconut oil
1 tbsp soya milk
For the filling
1/2 cup whole cashews soaked in water for ~4-5 hours (overnight would be good too but if you've forgotten, roughly chop them and then soak for 2-3 hours to make it easier)
1/4 cup mashed banana (about half a banana)
340-400g pack firm silken tofu, drained
3/4 cup brown sugar
3 tbsp melted coconut oil
3 tbsp cornflour
2 tbsp fresh lemon juice
2 1/2 tsp vanilla extract
1 tsp grated orange zest
1/4 tsp salt
1 2/3 cups pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
For the topping
1/3 cup brown sugar
1 tbsp vegan margarine
1 cup pecans. roughly chopped
Method
The crust

1. Preheat the oven to 180 degrees C and grease a 9 inch springform cake tin with vegan margarine.
2. In a bowl mix together the ground biscuits and sugar, then add the coconut oil. Combine with a spoon then add the soya milk and continue to stir until completely mix (should be crumbly but sticky).
3. Pour crumbs into the tin and press firmly into the bottom to form an even base. Bake for 10 minutes until firm and allow to cool. Keep oven at same temperature for the cheesecake.

The Filling

1. Drain the cashews and place in a blender with the banana, tofu, sugar, coconut oil, cornflour, lemon juice, vanilla, orange zest, and salt. Blend until completely smooth.
2. Set aside 1/2 cup of batter. Add pumpkin puree, cinnamon, ginger and nutmeg to the remaining batter and blend again until smooth. Poor into the cake tin on top of the crust. 
3. Spoon dollops of the reserved batter randomly onto the cheesecake, then poke the end of a chopstick into the dollops and gently swirl to create a marble pattern.
4. Bake the cheesecake for 45-50 minutes. Remove from the oven halfway and sprinkle on the topping (instructions below) before returning to the oven to continue baking. It is done when the top is lightly puffed and the edges of the cake are golden. Allow to cool for 20 minutes, removing the sides of the tin as soon as you can. Transfer to the fridge to complete cooling for at least 3 hours (overnight is better). Slice with a thin sharp knife dipped in cold water to serve! Doesn't it look amazing?? Tastes even better...

The topping

1. In a bowl mix together the margarine and sugar until well combined, then add the chopped nuts and stir to coat with the mixture. This is now ready to use.

Original recipe: Pumpkin cheesecake with pecan crunch topping

I have to say, all the pumpkin recipes (including the bread) are from Post Punk Kitchen - all their recipes just look so amazing! Definitely check out their site if you get the chance!

Week 10 Dish 1: Vegan pumpkin bread

Oh yeaaaaaaaaaaaaa!! I've made it to week 10, double figures! And guess what is coming up soon? Halloween!!! And so I decided to buy a pumpkin and use it in my bakes. I first made it into pumpkin puree (I will put up instructions soon). It was definitely...educational - but a whole lot of effort. It's worth it if you have the time, but I would definitely buy tinned puree next time. I now have about 10 cups worth of pumpkin puree (it was a MASSIVE pumpkin) in my fridge and freezer ready to be used and I'm really looking to baking a few pumpkin recipes!

For my first recipe I decided to go for pumpkin bread. And oh my god it turned out so well! Moist and delicious, and as long as you've got pumpkin puree on hand it also very very easy. Please do give it a go!

Makes 2 loaves
Ingredients
1 cup chopped walnuts
3 1/2 cups plain flour (can substitute with some/ all whole wheat flour)
2 cups dark brown sugar
2 tsp bicarbonate of soda
1 tsp salt
1 tsp ground nutmeg
1 1/2 tsp ground cinnamon
2 cups pumpkin puree
1 cup vegetable oil (can replace with some unsweetened apple sauce)
2/3 cup coconut milk
2/3 cup desiccated coconut
Method

1. Preheat oven to 180 degrees C. Line two 8x4 inch loaf tins with grease proof paper.
2. Spread walnuts in a single layer on an ungreased baking tray and toast in the over for 8 to 10 minutes until slightly browned. Leave aside to cool.
3. In a large bowl, stir together the flour, sugar, bicarbonate of soda, salt, nutmeg and cinnamon. Mix in the pumpkin puree, oil and coconut milk until combined. Fold in the nuts and desiccated coconut.
4. Divide the batter between the two tins and bake for 1 hour to 1 hour 15 minutes - until a toothpick inserted into the centre comes out clean.
5. Remove from the oven, cover tightly with foil and allow to steam for 10 minutes. Remove foil and turn out onto a wire rack to cool. Tent loosely with foil and allow to cool completely. (All this foil business keeps the bread so moist, trust me it's worth it!)

Original recipe: Super moist pumpkin bread