Vegan Pumpkin Chocolate Chip Brownie Cheesecake

Indulge in the rich flavors of pumpkin, chocolate, and creamy cheesecake with this vegan delight. Perfect for fall gatherings or any time you crave a decadent dessert!

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup cocoa powder
• 3/4 cup almond flour
• 1/2 cup vegan chocolate chips
• 1 cup raw cashews, soaked overnight
• 1/4 cup coconut cream
• 1/4 cup maple syrup
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1/4 cup pumpkin puree

Instructions:

Preheat the oven to 350F 175C

In a bowl, mix together pumpkin puree, coconut sugar, maple syrup, melted coconut oil, vanilla extract, and salt until well combined

Add cocoa powder and almond flour to the pumpkin mixture and mix until smooth

Fold in vegan chocolate chips

Transfer the brownie batter into a greased 9-inch springform pan and spread it evenly

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean

Let it cool completely

In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, salt, melted coconut oil, and pumpkin puree

Blend until smooth and creamy

Pour the cheesecake mixture over the cooled brownie crust and spread it evenly

Sprinkle some additional chocolate chips on top if desired

Refrigerate the cheesecake for at least 4 hours, or until set

Slice and serve chilled

Enjoy!