See the bottom of this post for photos on making the heart-swirl pattern.
A friend of mine has to avoid dairy, wheat, and oats- and we were going to be together at a potluck lunch on Thursday. The pumpkin cheesecake last week (for a different group) was such a hit I decided to adapt it so she could enjoy it too. But with a bit of chocolate. Like pumpkin-chocolate chip cookies.
I wanted it to be relatively inexpensive- no quart of coconut yogurt! -that stuff's pricey. Coconut milk and coconut cream, sure. I have that on hand.
No recipes using those appeared to be online anywhere, though I found the chocolate-version crust here. There were some cashew-puree based ones- but not only did I not have time to soak nuts, but wanted this to be a recipe even the nut-allergic could use. So I started with my tried-and-true 'normal' recipe, and adapted. And I was willing to buy one 6-oz cup of coconut yogurt to put in the (optional) topping.
You won't taste the apple cider vinegar, but it adds both the tartness and savoriness you'd get from cream cheese. If you have 2 (14-oz) cans coconut milk and a 19-oz can of coconut cream, that will be exactly enough for the filling, the topping, and the ganache.
If you want to use honey in the filling instead of sugar, use just 1 cup honey plus 1 Tbsp. Since this also adds about 1/4 cup of water, add about a tablespoon additional pumpkin powder OR a tablespoon oat or coconut flour so the cheesecake won't be too soft.
Gluten free, dairy free Pumpkin Cheesecake
Crust:
1 c. fine-shred coconut, toasted
1 Tbsp. coconut oil, melted
1 ½ Tbsp. honey
1 tsp. vanilla
1 ½ Tbsp. cocoa powder
Stir together and press firmly onto the bottom of a 9” springform pan. Set aside.
For a fall-spice crust instead of chocolate, omit cocoa powder, and instead use ½ tsp. cinnamon + ¼ tsp. cloves + ½ tsp. ginger
Filling:
1 1/3 c. sugar
1 tsp. cinnamon
3/4 tsp. ginger
¼ tsp. nutmeg
¼ tsp. cloves
½ tsp. salt
6 Tbsp. (slightly heaped 1/3 c.) pumpkin powder
2 (14-oz) cans coconut milk
3 Tbsp. apple cider vinegar
1 Tbsp. vanilla
5 large eggs, room temperature
1 c. coconut cream
Mix all together, in order. Don’t overmix or whip air into it, or it may crack while baking. Bake at 350 F for 75-90 minutes in a water bath, until center jiggles like Jello and internal temperature is 145-150 F. Cool in oven or on counter, then chill, covered, in fridge 4 hours or more.
Rum-flavor Topping:
1 cup coconut cream, well chilled
½ cup coconut yogurt
½ cup brown sugar
1/8 tsp. salt
1 ½ tsp. rum extract
Whip cream until just beginning to thicken; add all else and whip. Spread over chilled cheesecake.
Chocolate Ganache drizzle:
¼ c. (1 ½ oz) dairy-free chocolate chips
3 Tbsp. coconut cream or coconut milk
Heat gently to melt chocolate chips; whisk until smooth. Drizzle on cheesecake.
A friend of mine has to avoid dairy, wheat, and oats- and we were going to be together at a potluck lunch on Thursday. The pumpkin cheesecake last week (for a different group) was such a hit I decided to adapt it so she could enjoy it too. But with a bit of chocolate. Like pumpkin-chocolate chip cookies.
I wanted it to be relatively inexpensive- no quart of coconut yogurt! -that stuff's pricey. Coconut milk and coconut cream, sure. I have that on hand.
No recipes using those appeared to be online anywhere, though I found the chocolate-version crust here. There were some cashew-puree based ones- but not only did I not have time to soak nuts, but wanted this to be a recipe even the nut-allergic could use. So I started with my tried-and-true 'normal' recipe, and adapted. And I was willing to buy one 6-oz cup of coconut yogurt to put in the (optional) topping.
You won't taste the apple cider vinegar, but it adds both the tartness and savoriness you'd get from cream cheese. If you have 2 (14-oz) cans coconut milk and a 19-oz can of coconut cream, that will be exactly enough for the filling, the topping, and the ganache.
If you want to use honey in the filling instead of sugar, use just 1 cup honey plus 1 Tbsp. Since this also adds about 1/4 cup of water, add about a tablespoon additional pumpkin powder OR a tablespoon oat or coconut flour so the cheesecake won't be too soft.
Gluten free, dairy free Pumpkin Cheesecake
Crust:
1 c. fine-shred coconut, toasted
1 Tbsp. coconut oil, melted
1 ½ Tbsp. honey
1 tsp. vanilla
1 ½ Tbsp. cocoa powder
Stir together and press firmly onto the bottom of a 9” springform pan. Set aside.
For a fall-spice crust instead of chocolate, omit cocoa powder, and instead use ½ tsp. cinnamon + ¼ tsp. cloves + ½ tsp. ginger
Filling:
1 1/3 c. sugar
1 tsp. cinnamon
3/4 tsp. ginger
¼ tsp. nutmeg
¼ tsp. cloves
½ tsp. salt
6 Tbsp. (slightly heaped 1/3 c.) pumpkin powder
2 (14-oz) cans coconut milk
3 Tbsp. apple cider vinegar
1 Tbsp. vanilla
5 large eggs, room temperature
1 c. coconut cream
Mix all together, in order. Don’t overmix or whip air into it, or it may crack while baking. Bake at 350 F for 75-90 minutes in a water bath, until center jiggles like Jello and internal temperature is 145-150 F. Cool in oven or on counter, then chill, covered, in fridge 4 hours or more.
Rum-flavor Topping:
1 cup coconut cream, well chilled
½ cup coconut yogurt
½ cup brown sugar
1/8 tsp. salt
1 ½ tsp. rum extract
Whip cream until just beginning to thicken; add all else and whip. Spread over chilled cheesecake.
Chocolate Ganache drizzle:
¼ c. (1 ½ oz) dairy-free chocolate chips
3 Tbsp. coconut cream or coconut milk
Heat gently to melt chocolate chips; whisk until smooth. Drizzle on cheesecake.
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