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pumpkin-cheesecake-recipe

Pumpkin Cheesecake Recipe

A delicious vegan pumpkin cheesecake perfect for the fall season.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 320 kcal

Ingredients 

Crust

  • 1.5 cups graham cracker crumbs
  • 0.25 cup melted coconut oil

Filling

  • 2 cups canned pumpkin puree
  • 1 cup raw cashews (soaked overnight)
  • 0.5 cup maple syrup
  • 0.25 cup coconut cream
  • 0.25 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground cloves

Instructions 

  1. Preheat oven to 350°F (175°C).
  2. Mix graham cracker crumbs and melted coconut oil. Press into a 9-inch springform pan.
  3. Blend soaked cashews, pumpkin puree, maple syrup, coconut cream, lemon juice, vanilla extract, and spices until smooth.
  4. Pour mixture over crust and smooth the top.
  5. Bake for 1 hour. Let cool, then refrigerate for at least 4 hours before serving.

Nutritional Value

Calories: 320kcal | Carbohydrates: 42g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Sodium: 120mg | Potassium: 350mg | Fiber: 3g | Sugar: 20g | Vitamin A: 800IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg

Keywords

Cheesecake, Pumpkin, Vegan
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