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Intensely Decadent Vegan Chocolate Peanut Butter Cheesecake with Salted Peanut Butter Caramel

Salad Therapy
Enjoy the richness of cheesecake without the refined sugar, gluten, dairy, or eggs!
5 from 3 votes
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Cake, Dessert
Cuisine Vegan
Servings 12 servings

Ingredients
  

Cheesecake

  • 1 1/2 cups pumpkin puree
  • 1 cup cacao/cocoa powder
  • 3/4 cups natural peanut butter
  • 1/4 - 3/8 teaspoons salt
  • 6 tablespoons date syrup or other liquid sweetener Note that this is not all that sweet. I like it that way and so have all the people I served it to, but taste batter and sweeten more if needed.

Caramel

  • 6 tablespoons natural peanut butter
  • 4 tablespoons nondairy milk
  • 2 tablespoons date syrup or other liquid sweetener
  • 3/4 teaspoon salt
  • 1/4 teaspoon vanilla

Instructions
 

  • Preheat oven to 350 degrees.
  • Mix cake ingredients very thoroughly.
  • Press into parchment-paper-lined pie dish and bake for 35 min. Let cool completely before cutting/dressing/moving.
  • For the caramel, combine all ingredients and shake or stir until thoroughly combined and very smooth and creamy.
  • Drizzle caramel over cooled cheesecake and serve with fresh fruit. I've tried it with pomegranate seeds, concord grapes, fresh figs, orange segments, and strawberries, all of which are fantastic. Keep in fridge.

Notes

The caramel sauce is also delicious as a fruit dip (or even just alone with a spoon!)
Tried this recipe?Let us know how it was!