This rich and creamy baked vegan pumpkin cheesecake is one of my favorite holiday desserts. It tastes like pumpkin pie, but much better with a thick creamy texture that resembles cheesecake.
I’m a big fan of no-bake desserts and already have a No-Bake Pumpkin Cheesecake on the blog. However, sometimes you just crave that baked texture and want your vegan cheesecake to resemble the regular version as much as possible. That’s why I decided to tackle a baked version and have to say I’m quite pleased with how it turned out!
The creamy cheesecake center lies on top of a gluten-free oat and pecan base. Feel free to swap pecans with walnuts or Brazil nuts. If you use other types of nuts or seeds, you might have to adjust the amount of coconut oil needed. I like using a food processor to blend all the crust ingredients, but if you have a high-powered blender, that should work as well. The cheesecake filling, however, is best mixed in a blender, so you can get a super smooth consistency.
I love serving this delicious baked vegan pumpkin cheesecake with roasted maple walnuts. The flavors go perfectly together and the added crunch makes the cheesecake x100 better in my humble opinion! Once you place the cheesecake in the oven, set your timer to 40 minutes (instead of 50) and start preparing the maple pecans. Simply toss the pecans with pure maple syrup and a pinch of sea salt and spread on a single layer over a parchment paper-lined baking sheet. After the alaram goes off, place the baking sheet in the oven (try to fit it on the center rack, beside the cheesecake). Set the timer for 10 minutes now, letting the pecans to toast while continuing to bake the cheesecake. Remove both from the oven after 10 minutes, let them cool down completely and assemble once the cheesecake is chilled in the fridge for 4+ hours.
Can’t wait for you to try this easy and delicious baked vegan pumpkin cheesecake recipe! Please leave a comment below if you do and make sure to share your creations with me on Instagram or Facebook by tagging me @nutriholist #nutriholist, so I can see and share them! XO
Baked Vegan Pumpkin Cheesecake with Maple Pecans
Ingredients
Crust
- 1 cup raw pecans (or walnuts)
- 1/2 cup rolled gluten-free oats
- 2 tablespoons coconut oil
- 2 tablespoons pure maple syrup
Filling
- 1 cup raw cashews soaked for 2+ hours
- 1 cup pumpkin puree (mashed roasted pumpkin or canned)
- 3/4 cup dates pitted
- 2 teaspoons pumpkin pie spice {See Notes}
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup coconut milk (or other non-dairy milk)
Maple Pecans
- 1/2 cup raw pecans
- 2 tablespoons pure maple syrup
- Pinch of sea salt
Instructions
- For the Crust: Pulse walnuts and oats in a blender or food processor until they turn into a fine meal. Then add coconut oil and maple syrup and pulse some more until you get a crumbly mixture.
- Preheat the oven to 350 F. Line a tall 6-inch or regular 7-inch spring-form pan with parchment paper. Press the crust evenly onto the bottom of pan and set aside.
- For the Filling: Rinse and drain the soaked cashews and add them to the blender with the remaining filling ingredients. Blend until completely smooth. Pour the filling on top of the crust and smooth out the top with a spatula. Bake for about 50 minutes until firm on top and around the edges.
- For the Maple Pecans: Toss the pecans with maple syrup and sprinkle with sea salt. Place on a lined baking sheet and place in the oven 10 minutes before the cheesecake is done. Let it roast for 10 minutes until golden brown and fragrant. Remove both the pecans and cheesecake from the oven and let them cool down.
- To Serve: Transfer cheesecake to the fridge and allow to chill uncovered for a minimum of 4 hours or overnight until set. Decorate with the maple pecans and enjoy! Store leftovers in the fridge for up to a week.
Notes
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon freshly ground nutmeg
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