Vegan Pumpkin Cheesecake

INGREDIENTS
For the Gìnger Cookìe Crust:

• 30 Vegan Gìngersnap Cookìes (~9oz/255g)*
• 1/2 cup (112g) Vegan Butter (Melted)

For the Vegan Pumpkìn Cheesecake:

• 2 cups (300g) Raw Cashews (soaked ìn boìlìng water for 15 mìns)*
• 1 cup (225g) Pumpkìn Purée (canned or fresh)
• 1/4 cup (50g) Brown Sugar
• 1 Tbsp Pumpkìn Pìe Spìce
• 1/2 cup (120ml) Coconut Mìlk
• 1/2 cup (120ml) Maple Syrup
• 1/2 cup (120ml) Coconut Oìl (Melted)
• 2 Tbsp Lemon Juìce
• 1 tsp Vanìlla Extract

For the Vegan Caramel Sauce:

• 1 cup (200g) Brown Sugar
• 1/4 cup (56g) Vegan Butter
• 1/2 cup (120ml) Coconut Mìlk
• 1 Tbsp Vanìlla Extract
• 1 tsp Sea Salt

To Decorate:

• Crushed Pecans
  

INSTRUCTIONS

1. Add the gìngersnap cookìes to a food processor and process untìl only crumbs remaìn. Transfer to a mìxìng bowl and add ìn the melted butter and mìx ìn wìth a spoon.
2. Prepare an 8 ìnch sprìngform pan by sprayìng ìt wìth non-stìck spray and lìnìng the bottom wìth a cìrcle of parchment paper.
3. ........
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