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pumpkin-spice-cheesecake-recipe

Pumpkin Spice Cheesecake

This vegan pumpkin spice cheesecake is perfect for the fall season. It's creamy, delicious, and full of warm spices.
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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: 350 kcal

Ingredients 

Crust

  • 1.5 cups Graham cracker crumbs
  • 0.25 cup Coconut oil, melted
  • 2 tablespoon Maple syrup

Filling

  • 2 cups Raw cashews, soaked overnight
  • 1 cup Pumpkin puree
  • 0.5 cup Coconut cream
  • 0.5 cup Maple syrup
  • 1 tablespoon Lemon juice
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Pumpkin pie spice
  • 0.25 teaspoon Salt

Instructions 

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the graham cracker crumbs, melted coconut oil, and maple syrup until well combined. Press the mixture into the bottom of a springform pan to form the crust.
  3. Bake the crust for 10 minutes, then let it cool.
  4. In a blender, combine the soaked cashews, pumpkin puree, coconut cream, maple syrup, lemon juice, vanilla extract, pumpkin pie spice, and salt. Blend until smooth and creamy.
  5. Pour the filling over the cooled crust and spread it evenly.
  6. Bake for 50 minutes, then let it cool completely before refrigerating for at least 4 hours or overnight.
  7. Serve chilled and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 40g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Sodium: 150mg | Potassium: 300mg | Fiber: 3g | Sugar: 20g | Vitamin A: 5000IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg

Keywords

Cheesecake, Pumpkin Spice, Vegan
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