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Creamy Vegan Pumpkin Cheesecake
This decadent Creamy Vegan Pumpkin Cheesecake is sweet, rich, and creamy. Your holiday menu needs this one on it!
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course:
Dessert
Cuisine:
American
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
6
Calories:
309
kcal
Author:
Willow Moon
Equipment
food processor
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
US Customary
-
Metric
Instructions
Preheat oven to 350°F.
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°F for 30-35 minutes, or until browned.
Refrigerate. Top with Candied Pumpkin Pie Spice Pecans.
Nutrition
Calories:
309
kcal
|
Carbohydrates:
30
g
|
Protein:
5
g
|
Fat:
20
g
|
Saturated Fat:
4
g
|
Cholesterol:
0
mg
|
Sodium:
150
mg
|
Potassium:
202
mg
|
Fiber:
5
g
|
Sugar:
16
g
|
Vitamin A:
4765
IU
|
Vitamin C:
1.3
mg
|
Calcium:
72
mg
|
Iron:
1.6
mg