Vegan Pumpkin Cheesecake Recipe

With hints of lemon and maple syrup, this creamy vegan pumpkin cheesecake is perfect for any holiday feast. A simple nut crust creates great flavor and texture.
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Pumpkin CheeseCake recipe.

For more about this recipe: Vegan Cheese

Makes 1 8-inch cake (about 12 servings)

  • 12Servings

Ingredients

Crust

  • 1 cup raw hazelnuts, soaked, rinsed, and drained
  • 5 Tbs. blackstrap molasses
  • 1/2 cup raw cacao powder
  • 1 tsp. pure vanilla extract

Cheesecake

  • 2 cups raw cashews, soaked, rinsed, and drained
  • 1 1/2 cups cooked pumpkin
  • 2/3 cup organic refined coconut oil, melted
  • ½ cup pure maple syrup
  • ¼ cup fresh lemon juice
  • 1 tsp. pure vanilla extract
  • 1 tsp. sea salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. grated nutmeg

Preparation

To make crust, place nuts, molasses, cacao powder, and vanilla in blender, and process until mixture reaches desired texture. Scoop out, and press evenly into 8-inch cake pan. Chill in refrigerator 3–4 hours.

To make pumpkin cheesecake filling: Place all ingredients in blender. Process until mixture is smooth and creamy. (If mixture is too thick to blend, add nondairy, soy-free milk, 1 Tbs. at a time, to desired thickness.)

Pour pumpkin mixture into crust, smoothing out top. Cover, and refrigerate overnight to set. Cheesecake will keep up to five days in refrigerator.

Nutrition Information

  • Calories: 380
  • Carbohydrate Content: 27 g
  • Fat Content: 28 g
  • Fiber Content: 5 g
  • Protein Content: 7 g
  • Saturated Fat Content: 13 g
  • Sodium Content: 210 mg
  • Sugar Content: 15 g