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vegan dessert with pumpkin

Vegan Pumpkin Cheesecake

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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 5 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 servings

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

For the best results, always ensure your cashews are soaked overnight as this makes them easier to blend and results in a creamier filling. If you prefer a firmer cheesecake, let it chill in the refrigerator overnight. To make serving easier, run a knife around the edge of the cheesecake before releasing it from the springform pan.
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