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
Units
Scale
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