This vegan pumpkin cheesecake is a delicate fall dessert, perfect to prepare during the pumpkin season. This recipe is a variation of the classic New York Cheesecake, in fact the filling is the same (cream-cheese, sugar, vanilla powder etc.) with the only difference being the addition of pumpkin puree and a pinch of cinnamon.
How do I make pumpkin puree?
Pumpkin puree is the easiest thing to make! You only need to half a pumpkin (I used a Kabocha Squash), scoop out the seeds, place the halves cut-side-down onto a baking sheet covered with parchment paper and bake for 45 minutes or until the flesh is soft. Then you scoop out the flesh into a food-processor and process it until you get a creamy puree.
What kind of cream-cheese should I use?
You can use store-bought almond or soy cream-cheese or you can make it yourself. It's up to you. I personally always make it myself because it's super easy to prepare and way cheaper and tastier than any store-bought plant-based cream-cheese.
What cookies should I use for the cheesecake crust?
Short answer: digestive cookies. They're not only delicious, they also happen to be vegan most of the time! You can obviously use graham crackers but if I had to choose between these two I'd totally go with the first one.
How do I make the crust?
I always make the crust using digestive cookies and rolled oats. I do not add any sugar because I do not like my cheesecake to be too sweet.
So all you need to do is placing cookies and oats into a food-processor and process until the mixture is finely ground. Then mix the crumbs with melted coconut oil and press this into the bottom and the sides of a 18cm (7inch) Ø springform. I use a tablespoon to do this step.
How do I make the filling?
All you need to do is placing all the ingredients in a food-processor and process until smooth and creamy. Then pour the cream into the crust and bake for 60 minutes at 180 degrees (350F).
Baking time & method
Preheat the oven to 180 degrees (350F) and bake for 60 minutes, no water bath is needed for this recipe. After 60 minutes the outside should be set, while the inside should be slightly jiggly, if this is the case your cheesecake is ready!
I topped my pumpkin cheesecake with coconut whipped cream, click here to go to my tutorial: how to make Coconut Whipped Cream.
If you make this vegan pumpkin cheesecake, let me know! You can leave a comment, rate the recipe, and don’t forget to tag a photo #vegaliciously on Instagram! Buon appetito!
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