Baked Vegan Pumpkin Cheesecake

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❤️ Why you’ll love it

I adore this vegan pumpkin cheesecake recipe for its simple, wholesome ingredients and the perfect blend of flavors and textures. The gingerbread crust is a fun twist on the traditional graham cracker crust, and it pairs beautifully with the creamy pumpkin filling.

Using butternut squash in the filling is a unique touch that sets this recipe apart. It adds a natural sweetness and a velvety texture that is simply irresistible. Plus, the homemade pumpkin spice mix gives the cheesecake a warm, cozy flavor and makes your kitchen smell like the holidays.

This recipe is also naturally gluten-free and oil-free which is always a plus in my books. It is a great guilt-free dessert to share during the holiday season.

🧾 Key ingredients

This vegan pumpkin cheesecake is a delicious, plant-based take on the classic dessert. The ingredients for this recipe are easy to find and many of them you may already have in your pantry.

For the pie crust, you can use your favorite store-bought version or make a homemade gingerbread pie crust. This gluten-free vegan pie crust is also a great option.

Oat flour and almond flour are the primary flours used in this recipe. They not only help to bind the crust but also add a wholesome, nutty flavor that pairs well with the other ingredients.

Flax egg, made from ground flaxseed and water, is a vegan alternative to traditional eggs. It helps to bind the crust ingredients together, ensuring a crumbly yet firm texture.

Pumpkin puree is the star of the cheesecake filling. It provides a rich, creamy texture and a delicious pumpkin flavor that is perfect for the fall season. You can use store-bought pumpkin puree or make your own from roasted butternut squash.

Cashew nuts are a key ingredient in this recipe as they help to achieve the creamy, lusciously smooth texture of the cheesecake filling. When blended, they become incredibly smooth, almost like a dairy-based cheesecake.

Maple syrup and homemade pumpkin spice mix add the perfect amount of sweetness and warmth to the cheesecake filling. You can also use other liquid sweeteners and store-bought pumpkin spice mix if you prefer.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

For this vegan pumpkin cheesecake recipe, a high-powered blender is an essential piece of equipment. It is instrumental in achieving the ultra-smooth and creamy texture of the pumpkin cheesecake filling.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Make the gingerbread crust by following the recipe.

STEP 2
Roll out the dough and use the bottom of a 9-inch springform cake pan to cut out the crust. Place the crust in the pan and chill it in the fridge.

STEP 3
Make the roasted butternut squash puree. Wash the butternut squash but do not peel it. Cut it in half and then into wedges. Place the wedges on a baking sheet and bake them in a preheated oven at 425 degrees Fahrenheit for 40 minutes.

STEP 4
After the butternut squash is chilled, scoop out the flesh and store it in the fridge.

Making the vegan pumpkin cheesecake

STEP 1
Soak the cashews in hot water for five minutes. In a blender, combine the canned coconut milk, roasted butternut squash puree, soaked cashews, lemon juice, maple syrup, and pumpkin spice mix.

STEP 2
Blend until the mixture is creamy.

STEP 3
Pour the pumpkin cheesecake filling onto the crust. Use a spatula to level the filling and remove any air bubbles. Or shake it gently with your hands.

STEP 4
Preheat the oven to 350 degrees Fahrenheit. Bake the cheesecake for 45 minutes. The top should rise slightly but should not crack.

STEP 5
The cheesecake is ready when it feels and looks soft, a bit jiggly, but not hollow. It will firm up during cooling.

💡 Expert tip

The key to achieving the perfect creamy texture for your vegan pumpkin cheesecake is to ensure your pumpkin cheesecake filling is blended until smooth. This may take a little longer than you expect, especially if you are using whole nuts and not a high-speed blender. But the extra time will result in a silky, luxurious filling, without any grainy texture from the cashews.

🔄 Variations

Make a nuttier crust for added texture. Consider using pecan or walnut meal in your gingerbread crust. This will not only bring a unique flavor but also add a nice crunch to the base of your cheesecake.

If you are a fan of the classic graham cracker crust, swap the gingerbread crust for a vegan graham cracker crust. You can easily find vegan graham crackers at your local health food store or make them yourself.

For a richer and creamier filling, try swapping ½ cup of coconut cream for coconut yogurt. This will not only add a nice tangy flavor but also a silkier texture to the filling. Just remember to adjust the sweetness accordingly, as coconut yogurt can be slightly tangy.

🥣 Serving ideas

This vegan pumpkin cheesecake is a delicious and healthy dessert that is perfect for any occasion. It is a great addition to your Thanksgiving or Christmas dinner.

To make it even more decadently delicious, consider adding some toppings. A dollop of coconut whipped cream or a drizzle of vegan caramel sauce will take it to the next level. I have a homemade caramel recipe in my caramel nice cream post. You can also sprinkle some chopped pecans or walnuts for a nutty crunch.

If you want to add a fun twist, try topping it with some vegan caramel popcorn. Trader Joe’s has a dairy-free, gluten-free option that is perfect for this. The sweet and salty popcorn will add a delicious crunch and a caramel flavor.

❄️ Storing tips

Storing and, if necessary, freezing this vegan pumpkin cheesecake is a simple process that will help to maintain its delicious flavor and creamy texture.

To store your leftovers, you will need an airtight container. It can then be placed in the refrigerator for up to 4-5 days. I do not recommend storing it at room temperature, as the creamy filling can spoil.

To freeze, simply ensure that it is fully set in the refrigerator first. Then, you can transfer it to the freezer. It can be frozen for up to a month. When you are ready to enjoy it, allow it to thaw in the refrigerator for 24 hours before serving.

🤔 FAQs

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