Picture slicing into a creamy, rich vegan pumpkin cheesecake, where the warm spices mingle with the sweet aroma of pumpkin and maple.
This delightful dessert isn’t only easy to prepare but also offers a cozy embrace of indulgence perfect for any occasion.
Watch as simple ingredients transform into a luscious, velvety cheesecake with just a bit of time and care.
Let’s bring this enticing dessert to life together!
Kitchen Tools Required
- 1 springform pan
- 1 food processor
- 1 mixing bowl
- 1 whisk
- 1 spatula
- 1 oven
- 1 refrigerator
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup coconut oil, melted
- 2 cups raw cashews, soaked overnight
- 1 cup pumpkin puree
- 3/4 cup maple syrup
- 1/2 cup coconut cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Cook & Prep Time
To efficiently manage your time while making a Vegan Pumpkin Cheesecake, you can follow this timeline:
Day Before:
– 6:00 PM: Soak the cashews overnight. This will take about 5 minutes of prep time.
Day Of:
Preparation:
- 12:00 PM: Begin by gathering all the necessary ingredients and equipment. (10 minutes)
- 12:10 PM: Preheat the oven to 350°F (175°C). (5 minutes)
- 12:15 PM: In a mixing bowl, combine graham cracker crumbs and melted coconut oil. (5 minutes)
- 12:20 PM: Press the mixture into the bottom of a 9-inch springform pan to form the crust. (5 minutes)
Cooking:
- 12:25 PM: Bake the crust for 10 minutes. (10 minutes)
- 12:35 PM: Set aside the crust to cool. (5 minutes)
- 12:40 PM: Drain and rinse the soaked cashews. (5 minutes)
- 12:45 PM: In a food processor, blend the cashews, pumpkin puree, maple syrup, coconut cream, lemon juice, and vanilla extract until smooth. (10 minutes)
- 12:55 PM: Add cinnamon, nutmeg, ginger, and salt to the mixture and blend until well combined. (5 minutes)
- 1:00 PM: Pour the filling over the cooled crust in the springform pan and smooth the top with a spatula. (5 minutes)
Baking:
- 1:05 PM: Bake the cheesecake for 50 minutes. (50 minutes)
- 1:55 PM: Remove the cheesecake from the oven and let it cool to room temperature. (1 hour)
Resting:
– 2:55 PM: Place the cheesecake in the refrigerator to chill for at least 4 hours. (4 hours)
Serving:
– 6:55 PM: Run a knife around the edge of the cheesecake and release it from the springform pan. Serve and enjoy!
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs and melted coconut oil.
Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Bake the crust for 10 minutes and set aside to cool.
Drain and rinse the soaked cashews.
In a food processor, blend the cashews, pumpkin puree, maple syrup, coconut cream, lemon juice, and vanilla extract until smooth.
Add cinnamon, nutmeg, ginger, and salt to the mixture and blend until well combined.
Pour the filling over the cooled crust in the springform pan.
Smooth the top with a spatula and bake for 50 minutes.
Remove the cheesecake from the oven and let it cool to room temperature.
Once cooled, refrigerate for at least 4 hours before serving.
Serving Tips
- Fresh Berries: Add a pop of color and a burst of freshness by serving your cheesecake with a side of assorted fresh berries like raspberries, blueberries, or strawberries.
- Coconut Whipped Cream: Top each slice with a dollop of coconut whipped cream for an extra layer of richness and a hint of tropical flavor.
- Caramel Drizzle: Drizzle vegan caramel sauce over the cheesecake for a sweet and indulgent touch that complements the pumpkin spice flavors.
- Chopped Nuts: Sprinkle chopped pecans or walnuts on top for added crunch and a nutty contrast to the creamy texture.
- Dust of Cinnamon: Lightly dust the top of the cheesecake with ground cinnamon before serving to enhance the warm, spiced aroma.
Storage
To store Vegan Pumpkin Cheesecake, cover it with plastic wrap or place it in an airtight container.
Refrigerate for up to 5 days.
Alternatively, freeze slices for up to 2 months.
Freezing
To freeze vegan pumpkin cheesecake, wrap it tightly in plastic wrap or aluminum foil.
Then, place it in an airtight container.
Thaw in the refrigerator before serving for best texture.
Reheating
To reheat vegan pumpkin cheesecake, gently warm slices in the oven at 250°F for 10-15 minutes.
Avoid microwave use to prevent texture changes.
Serve promptly for ideal taste.
Final Thoughts
Vegan pumpkin cheesecake is a delightful dessert option for those who follow a plant-based diet or simply want to try something new.
With its creamy texture and rich flavors, it’s sure to be a hit at any gathering.
Remember to plan ahead by soaking the cashews overnight for the best results.
Enjoy your cheesecake after it has chilled sufficiently to guarantee the perfect consistency.
Whether you’re serving it for a holiday or just as a treat, this cheesecake is a delicious way to embrace the flavors of pumpkin and spice.
Frequently Asked Questions
Can I Substitute Another Nut for the Cashews?
Sure, you can substitute cashews with macadamia nuts or blanched almonds. Make sure you soak them overnight for ideal creaminess. Adjust blending time accordingly for a smoother texture and maintain the same quantity for consistency in flavor balance.
Is Canned Pumpkin Puree Suitable for This Recipe?
Yes, you can use canned pumpkin puree. Make certain it’s 100% pumpkin without added sugars or spices. Measure precisely to maintain the recipe’s balance. Blend it thoroughly with cashews for a smooth, creamy cheesecake texture.
What Can I Use Instead of Graham Cracker Crumbs for the Crust?
Substitute graham cracker crumbs with 1 1/2 cups finely crushed digestive biscuits or almond flour for a gluten-free option. Mix with 1/4 cup melted coconut oil. Ascertain uniform distribution for a sturdy crust foundation. Bake as directed.
How Can I Make the Cheesecake Gluten-Free?
To make it gluten-free, substitute the graham cracker crumbs with 1 1/2 cups gluten-free oats or almond meal. Process in a food processor until fine. Add melted coconut oil, mix thoroughly, and press into your springform pan.
Can I Add Other Spices for a Different Flavor Profile?
You can definitely enhance the flavor profile by incorporating 1/4 teaspoon cardamom or 1/8 teaspoon cloves. These spices complement the existing blend beautifully, adding depth. Adjust quantities based on your taste preference for a balanced result.
Vegan Pumpkin Cheesecake
Equipment
- 1 9-inch springform pan
- 1 food processor
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 Oven
- 1 refrigerator
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup coconut oil melted
- 2 cups raw cashews soaked overnight
- 1 cup pumpkin puree
- 3/4 cup maple syrup
- 1/2 cup coconut cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs and melted coconut oil.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes and set aside to cool.
- Drain and rinse the soaked cashews.
- In a food processor, blend the cashews, pumpkin puree, maple syrup, coconut cream, lemon juice, and vanilla extract until smooth.
- Add cinnamon, nutmeg, ginger, and salt to the mixture and blend until well combined.
- Pour the filling over the cooled crust in the springform pan.
- Smooth the top with a spatula and bake for 50 minutes.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Once cooled, refrigerate for at least 4 hours before serving.
Notes
