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Vegan Pumpkin Cheesecake with Pecan Topping

Vegan Pumpkin Cheesecake with Pecan Topping
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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

Find it online: https://www.cookflash.com/vegan-pumpkin-cheesecake-with-pecan-topping/