Super Creamy Vegan Pumpkin Cheesecake

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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!

Topping

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!

Pumpkin Cheesecake

This 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 with the only difference being the addition of pumpkin puree and a pinch of cinnamon

4.6 from 10 votes

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Prep Time: 12 hours

Cook Time: 1 hour

Course: Dessert

Cuisine: American

Keyword: cake, cheesecake, pumpkin, pumpkin cheesecake

Servings: 8

Author: Carlo Cao

Equipment

• food-processor

Ingredients

*For the pumpkin puree

• 1 pumpkin (I used a Kabocha Squash)

**For the cream-cheese

• 2 cups cashew
• 1 cup coconut milk
• 2 tbsp coconut oil
• 1 pinch of salt
• 1 tsp apple cider vinegar

For the crust

• 250 g digestive cookies
• 6 tbsp rolled oats
• 5 tbsp coconut oil melted

For the filling

• ***1 can full-fat coconut milk
• 1 cup sugar
• ½ tsp salt
• ½ tsp cinnamon
• 1 tsp vanilla powder
• 4 tbsp corn starch

Instructions

For the pumpkin puree

• Preheat the oven to 180 degrees (350 F).
• Half the 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 45-50 minutes or until the flesh is soft.
• Then scoop out the flesh into a food-processor and process it until you get a creamy puree. Set 1 cup of puree aside, you can use the rest for another recipe.

For the cream cheese

• Place cashews in a pot and cover with water. Bring water to boil, cover and remove from heat.
 Soak cashews for 15 minutes then drain and transfer in a food-processor along with coconut milk, coconut oil, salt and apple cider vinegar. Process until creamy and scoop into a bowl.

For the crust

• Place cookies and oats in a food-processor and process until finely ground. Then mix the crumbs with melted coconut oil and press the mixture into the bottom and the sides of a 18cm (7inch) Ø springform. I use a tablespoon to do this step. Place the crust in the freezer.

For the filling

• Preheat the oven to 180 degrees (350 F).
• Place cream-cheese, pumpkin puree, coconut cream, sugar, salt, cinnamon, vanilla powder and corn starch in a food-processor and process until smooth.
• Pour the filling into the crust and smooth it out using a spatula.
• Bake in the middle of the oven for 60 minutes. After 60 minutes the outside should be set, while the inside should be slightly jiggly, if this is the case your cheesecake is ready!
• Let the cheesecake cool completely before topping it with coconut whipped cream or any topping of your choice.
• Buon appetito!

Notes

*You can use 1 cup of store-bought pumpkin-puree if you prefer.

**You can use 400 g of store-bought almond or soy cream-cheese if you prefer.

***Place the can in the refrigerator overnight. Open your can of coconut milk and scoop out the hardened coconut cream into a bowl, this cream is what we use in this recipe. Use the coconut water to make a smoothie.

Tried this recipe?Let us know how it was!

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