There’s something magical about pumpkin season—the cozy sweaters, the crisp autumn air, and, of course, the irresistible flavors of warm spices and creamy delights. If you love cheesecake but want a dairy-free, plant-based twist that doesn’t skimp on indulgence, this Vegan Pumpkin Cheesecake with Pecan Topping is your new best friend.
It’s rich, silky-smooth, and packed with all the fall flavors you crave. The combination of pumpkin, cinnamon, and a crunchy pecan topping creates a dessert that feels like a warm hug in every bite. Whether you’re making it for a holiday gathering, a weekend treat, or just because you deserve something special (which you do!), this recipe is a must-try. Trust me, you’re going to love this one!
Why You’ll Love Vegan Pumpkin Cheesecake with Pecan Topping
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making it for a special occasion or just because, this dessert is a winner. Here’s why it’s a favorite:
Versatile: Perfect for fall gatherings, holiday dinners, or a simple weeknight treat. It fits any occasion and always impresses.
Budget-Friendly: Uses simple, wholesome ingredients that won’t break the bank. No need for fancy or hard-to-find items!
Quick and Easy: While cheesecakes usually require some effort, this one keeps things simple with easy-to-follow steps and minimal fuss.
Customizable: Want to swap pecans for walnuts? Prefer a different crust? Go for it! This recipe is flexible enough to suit your taste.
Crowd-Pleasing: A guaranteed hit with both kids and adults. This cheesecake strikes the perfect balance of flavor and texture, making it a universal favorite.
Ingredients in Vegan Pumpkin Cheesecake with Pecan Topping
Here’s the magic of this cheesecake—it’s made with simple, plant-based ingredients that come together for an unbelievably creamy and flavorful dessert. Let’s break it down:
Cashews: The secret to that dreamy, creamy texture. Soaked cashews blend into a rich, silky-smooth filling.
Pumpkin Puree: The star of the show! This brings the perfect amount of natural sweetness and earthy depth to the cheesecake.
Maple Syrup: Adds natural sweetness with a hint of caramel-like flavor. It pairs beautifully with pumpkin and warm spices.
Coconut Milk: Provides extra creaminess and a luscious mouthfeel. Be sure to use full-fat coconut milk for the best texture.
Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves that gives this cheesecake its signature fall flavor.
Vanilla Extract: Enhances all the warm, comforting flavors in the cheesecake.
Lemon Juice: A little acidity brightens the flavors and mimics the tang of traditional cheesecake.
Cornstarch: Helps the cheesecake set properly, creating a firm yet creamy texture.
Pecans: Toasted and slightly sweetened, these add a delightful crunch on top, balancing the smooth filling perfectly.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 350°F (175°C). This ensures even baking and helps set the cheesecake properly.
Prepare the Crust: If using a homemade crust, press it firmly into a springform pan and set it aside. This will be the foundation of your cheesecake.
Blend the Filling: In a high-speed blender, combine the soaked cashews, pumpkin puree, maple syrup, coconut milk, pumpkin pie spice, vanilla extract, lemon juice, and cornstarch. Blend until completely smooth and creamy.
Assemble the Cheesecake: Pour the blended filling over the crust, smoothing the top with a spatula to create an even layer.
Bake to Perfection: Place the cheesecake in the preheated oven and bake for about 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
Cool and Chill: Remove from the oven and let it cool at room temperature before transferring it to the fridge. Chill for at least 4 hours, preferably overnight, to allow the flavors to develop fully.
Prepare the Pecan Topping: In a small pan over medium heat, toast the pecans with a drizzle of maple syrup until fragrant and slightly caramelized. Let them cool before sprinkling them over the cheesecake.
Serve and Enjoy: Slice, serve, and savor every creamy, spiced bite!
Nutrition Facts
Servings: 8
Calories per serving: 320
(Note: Nutrition information may vary based on ingredient substitutions.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 5 hours (including chilling)
How to Serve Vegan Pumpkin Cheesecake with Pecan Topping
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Serve with a dollop of coconut whipped cream for extra indulgence.
- Drizzle with a bit more maple syrup or caramel sauce for added sweetness.
- Pair with a hot cup of chai tea, spiced coffee, or even a pumpkin spice latte for the ultimate fall experience.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Soak the cashews overnight for the creamiest texture. If short on time, a quick soak in hot water for 30 minutes works too.
- Use a springform pan for easy removal and a professional-looking cheesecake.
- Chill overnight for the best flavor and texture—patience is key!
- Experiment with toppings like crushed graham crackers, chocolate drizzle, or extra toasted nuts.
Faq’s
Can I make this cheesecake gluten-free? Yes! Just ensure your crust is made with gluten-free ingredients.
Do I have to use cashews? Cashews create the best texture, but you can try silken tofu or macadamia nuts as alternatives.
How long does this cheesecake last? Store it in the fridge for up to 5 days, or freeze for longer storage.
Can I use homemade pumpkin puree? Absolutely! Just make sure it’s well-blended and not too watery.
Do I need to bake this cheesecake? Yes, baking helps it set properly and enhances the flavors.
Can I swap out coconut milk? You can try almond or oat milk, but the texture might be less creamy.
What can I use instead of maple syrup? Agave syrup or date syrup can work, though the flavor may change slightly.
How do I know when the cheesecake is done? The edges should be set, but the center will still have a slight jiggle.
Can I make this ahead of time? Yes! It actually tastes even better after chilling overnight.
What’s the best way to cut a cheesecake? Use a sharp knife and wipe it clean between slices for smooth cuts.
Conclusion
There you have it—a perfectly spiced, lusciously creamy Vegan Pumpkin Cheesecake with a crunchy pecan topping that’s bound to be a fall favorite. Whether you’re making it for a holiday gathering or just because you’re in the mood for something cozy and delicious, this recipe is a total game-changer. Give it a try, and don’t be surprised if it becomes your new go-to dessert!
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Vegan Pumpkin Cheesecake with Pecan Topping
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes (plus chilling time)
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American (Vegan)
- Diet: Vegan
Description
A luscious, dairy-free cheesecake bursting with autumn flavors. This vegan pumpkin cheesecake features a smooth, spiced pumpkin filling atop a crunchy, date-pecan crust and is crowned with a sweet, toasted pecan topping—perfect for a festive fall dessert.
Ingredients
For the Crust:
- 1 cup pecans (or walnuts)
- 1 cup pitted dates
- 2 tbsp coconut oil (melted)
For the Filling:
- 1 can (15 oz) pumpkin puree
- 1 1/2 cups cashews, soaked (overnight or boiled for 15 minutes)
- 1/2 cup coconut cream
- 1/2 cup maple syrup
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
For the Pecan Topping:
- 1 cup chopped pecans
- 2 tbsp maple syrup
- 1 tbsp coconut oil (melted)
- A pinch of salt
Instructions
-
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a food processor, blend the pecans and dates with melted coconut oil until the mixture is sticky and holds together.
- Press the mixture evenly into the bottom of a lined 9-inch springform pan.
- Bake for 10 minutes, then remove from the oven.
-
Make the Filling:
- Drain the soaked cashews and add them to a blender along with the pumpkin puree, coconut cream, maple syrup, lemon juice, vanilla extract, salt, and pumpkin pie spice.
- Blend until completely smooth.
- Pour the filling over the pre-baked crust, smoothing the top with a spatula.
-
Bake the Cheesecake:
- Return the pan to the oven and bake for 45–50 minutes until the center is set but still slightly jiggly.
-
Add the Pecan Topping:
- In a small bowl, toss the chopped pecans with maple syrup, melted coconut oil, and a pinch of salt.
- Evenly scatter the topping over the cheesecake and bake for an additional 10 minutes to toast the pecans lightly.
-
Cool and Serve:
- Remove the cheesecake from the oven and let it cool completely at room temperature before transferring it to the refrigerator for at least 4 hours (or overnight) to firm up.
- Slice and serve chilled.
Notes
- Soaking the cashews ensures a creamier texture.
- Adjust the pumpkin pie spice to taste if you prefer a more intense spice flavor.
- This cheesecake can be made ahead of time and stored in the fridge for up to 4 days.
- For an extra touch, serve with a drizzle of maple syrup or a dollop of coconut whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: ~320 kcal
- Sugar: ~18 g
- Sodium: ~150 mg
- Fat: ~22 g
- Saturated Fat: ~8 g
- Unsaturated Fat: ~14 g
- Trans Fat: 0g
- Carbohydrates: ~28 g
- Fiber: ~3 g
- Protein: ~6 g
- Cholesterol: 0mg