How do I make the glazed peanut butter popcorn topping?

Right before serving, mix 1 tablespoon creamy peanut butter and 1 teaspoon agave nectar in a small bowl, then add a handful of popcorn and mix until coated before topping the cake.

What kind of apple should I use for the apple layer?

The recipe calls for 1 large apple, thinly sliced and sauteed with vegan butter, cinnamon, and grated hazelnut until nearly cooked for the apple layer.

How do I know when the cheesecake is fully baked?

Bake the cheesecake at 340 degreesF for 60-70 minutes, then ensure it cools completely before serving to allow the filling to set properly.

Can I prepare the crust ahead of time?

Yes, after mixing and kneading the spelt flour crust ingredients, you can set it aside in the refrigerator before spreading it into the baking pan.

What ingredients are in the creamy pumpkin filling?

The pumpkin filling is made with vegan butter, coconut oil, vanilla vegan yogurt, pumpkin puree, powdered sugar, cornstarch, lemon juice, and non-dairy milk, all blended together.

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Apple Pumpkin Cheesecake With Glazed Peanut Butter Popcorn
[Vegan]

NG By: Nancy Grayson

Author Bio

Nancy has been happily cooking a whole lot of healthy, fresh, and always vegan meals... Read More

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A slice of vegan Apple Pumpkin Cheesecake on a plate, showing distinct layers of spelt crust, spiced apples, and creamy pumpkin filling, topped with glazed peanut butter popcorn.

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Pumpkin

Apple Pumpkin Cheesecake With Glazed Peanut Butter Popcorn [Vegan]

Dairy Free

Vegan

Popcorn glazed with peanut butter decorates this rich seasonal cheesecake. Save this recipe for the holidays!

Ingredients You Need for Apple Pumpkin Cheesecake With Glazed Peanut Butter Popcorn [Vegan]

For the Crust:

1 1/3 cups spelt flour
2 1/2 tablespoons raw sugar
3 tablespoons vegan butter, room temperature
1/2 teaspoon baking powder
3 tablespoons water, cold
A pinch of salt

For the Filling:

Just under 1/4 cup vegan butter
1 tablespoon coconut oil
1 cup vanilla vegan yoghurt
1 generous cup pumpkin puree
1/2 cup powdered sugar
1/4 cup, plus 1 tablespoon cornstarch
3 tablespoons lemon juice
3 tablespoons non-dairy milk

For the Apple Layer:

1 large apple
1 teaspoon vegan butter
1/2 teaspoon cinnamon
1 tablespoon hazelnut, grated

For the Topping:

A handful of popcorn
1 tablespoon creamy peanut butter
1 teaspoon agave nectar

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How to Prepare Apple Pumpkin Cheesecake With Glazed Peanut Butter Popcorn [Vegan]

For the Crust: 1. In a medium bowl, mix the ingredients for the crust and knead until well combined. Set aside in the refrigerator. For the Filling: 2. Melt the vegan butter and coconut oil in a small pot over low heat. Mix all the ingredients for the filling in a blender and set aside. For the Apple Layer: 3. Cut the apples in thin slices. Saute the apples with vegan butter in a skillet. When the apples are nearly cooked, add the cinnamon and grated hazelnuts, then set aside. To Make the Cake: 4. Oil your baking pan, then spread the dough evenly with your fingers in it and press firmly against the bottom and the sides. 5. Top the crust first with the apples, then the pumpkin filling. 6. Bake at 340°F for 60 – 70 minutes. Let it cool off completely before serving. 7. Right before serving, mix the peanut butter and agave in a small bowl. Add the popcorn and mix until it is coated, then top on the cake.