Vegan Pumpkin Cheesecake Brownies recipe! Perfect for Thanksgiving or to bring to Friendsgiving, and SO easy to make 🙂
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↠ Pumpkin Cheesecake Brownie Recipe
For the cheesecake:
1 cup of raw cashews
3/4 cup canned pumpkin
1/4 cup maple syrup + 1 tbsp
1/4 cup unsweetened soy milk
2 tsp lemon juice
2 tsp corn starch
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp vanilla extract
1/8 tsp salt
Soak cashews overnight if possible. This creates the smoothest cheesecake! If you’re short on time, pour the cashews into a bowl and cover with boiling water. Let sit for one hour.
Drain cashews and add to a blender with pumpkin, maple syrup, and soy milk. Add the spices and lemon juice.
In a small dish, combine cornstarch with 4 tsp of water. Stir to dissolve and add to blender.
Blender until very very smooth and refrigerate.
For the brownies:
Preheat oven to 350 degrees.
Combine one box of vegan brownie mix with 1/2 cup of canned pumpkin, 1/4 cup of melted vegan butter, and a 1/2 cup of water.
Mix very well for 3 minutes and then fold in 1/3 of a cup of chopped pecans.
Add batter to a muffin tin lined with lightly greased muffin liners (to prevent sticking) and bake for 16-18 minutes or until set but still very slightly gooey in the center.
Allow the brownies to cool completely and then add the cheesecake mixture on top and decorate with additional pecans and a sprinkle of cinnamon 🙂
Refrigerate for at least one hour – 3-4 is better! – and enjoy!
VERY IMPORTANT TIPS 🙂
1. To get the most accurate measurement, measure 1 cup of dry raw cashews, then soak them (as opposed to measuring 1 cup of already soaked cashews, which are larger because they’ve already absorbed so water. Plus it’s easier to measure them dry 🙂
2. For a thinner brownie “crust” divide the brownie batter between 18 muffin cups and add more of the cheesecake filling on top. Either way is good, it’s just about the brownie to cheesecake ratio 🙂 This will require less baking time as well. Note: if you do thinner brownies with more cheesecake on top, make sure you refrigerate for at least 4-6 hours before serving 🙂
3. Spray your muffin liners with cooking spray! It makes a world of difference 🙂
4. Don’t forget the extra sprinkle of cinnamon or pumpkin pie spice on top! It makes it look pretty and adds another little layer of flavor 🙂 Happy baking!!
More VEGAN THANKSGIVING RECIPES:
Apps, vegan turkey, and sides: https://www.youtube.com/watch?v=ZPGniVKg_vE&list=PLkU8zrzyuzULRprfw_aVXOYarydMRwAmd
Thanksgiving side dishes: https://www.youtube.com/watch?v=ejDsYs6MiQ0&t
Makeover Your Thanksgiving Leftovers: https://www.youtube.com/watch?v=AJx6rRFsbf4&t
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