This decadent Creamy Vegan Pumpkin Cheesecake is sweet and rich. Your holiday menu needs this one on it!
Why settle for pumpkin pie on Thanksgiving, when you can have Vegan Pumpkin Cheesecake?
This vegan cheesecake is quite delectable. You're going to want to make this into a yearly tradition.
I will admit that I am not much of a dessert person, and I have never cared for apple or pumpkin pie, but this Creamy Vegan Pumpkin Cheesecake is truly addictive.
I did make a Vegan Apple Crisp before this recipe. To me, it tastes more like baked apples with granola than apple pie, which I love.
I also have recipes for Vegan No-Bake Cheesecake and Healthy Pumpkin Pudding.
Jump to:
🧾 Ingredients
Crust
- Pecans: Adds a nutty flavor. You could also use walnuts.
- Gluten-free rolled oats: Acts as a binder. Has a mild flavor.
- Maple syrup: Adds a sweet maple flavor.
- Coconut oil: For greasing the pan. You could also use vegan butter.
- Salt: Brings out the sweetness.
Filling
- Vegan cream cheese: The most important ingredient in a cheesecake! Adds a tangy flavor and creamy texture.
- Pumpkin purée: Cooked pumpkin purée adds a creamy texture and sweet flavor. Make sure it is not pumpkin pie filling! Pie filling has sugar and spices in it.
- Maple syrup: Adds a sweet maple flavor.
- Vanilla extract: Adds flavor and enhances the other flavors.
- Pumpkin pie spice: For its warming spices.
- Salt: Brings out the sweetness.
- Candied pumpkin pie spice pecans: I used my recipe for this because they're sweet and crunchy, but you could also use plain pecans.
5 Secrets to Transforming Tofu
FREE 5 part email series to help you cook tofu like a pro.
We respect your privacy. Unsubscribe at any time.
🔪 Instructions
Mix pecans and rolled oats in a food processor until ground. Add maple syrup and salt and blend until combined.
Grease a baking pan and the spread dough in it. Bake until golden on the edges.
In a food processor blend the filling ingredients. Spread on top of the pie crust and bake until browned.
Top with candied pecans.
🥡 Storage
This Vegan Pumpkin Cheesecake will last up to 5 days in an airtight container in the fridge.
💭 Tips
- Bake the crust first so that you have a sturdy base to add the cheesecake mixture to.
- Taste as you go. You may want more or less maple syrup or pumpkin spice.
- Check on the cheesecake around the 30-minute mark or sooner. All ovens are different and yours may cook faster than mine. It should look brown, but not too dark.
- Let it cool, then refrigerate it.
Other Thanksgiving Recipes
Why have vegan pumpkin pie when you can have a vegan pumpkin cheesecake?
If you tried this Creamy Vegan Pumpkin Cheesecake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
📋 Recipe
Creamy Vegan Pumpkin Cheesecake
Equipment
- baking pan
Ingredients
Crust
- ¾ cup pecans
- ¾ cup gluten free rolled oats
- 3 tablespoons maple syrup
- Coconut oil
- Pinch salt
Filling
- 8 ounces vegan cream cheese - I used Tofutti
- ¾ cup pumpkin puree (½ a 15 ounce can)
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- Pinch salt
- Candied Pumpkin Pie Spice Pecans
Instructions
- Preheat oven to 350°.
- Crust: Mix pecans and rolled oats in a food processor until it's a ground flour consistency. Add maple syrup and salt.
- Oil an 8" baking pan with coconut oil. Bake crust for 10-15 minutes or until golden on the edges. Let cool.
- Filling: Mix all ingredients in a food processor until smooth and creamy. Spread over crust. Bake at 350° for 30-35 minutes, or until browned.
- Refrigerate. Top with Candied Pumpkin Pie Spice Pecans.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Ariel Shanelle says
Wow! This looks soooo good! I cannot wait to try this recipe! It doesn't seem that difficult at all. Thank you for this recipe. I'm sure my husband will love it!
Willow Moon says
Thanks, I hope both of you love it!