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Baked Vegan Pumpkin Cheesecake with Maple Pecans

This baked vegan pumpkin cheesecake is rich and creamy with a gluten-free crust. It's very easy to make and goes perfectly with roasted maple pecans.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Mitra @Nutriholist

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

To make your own pumpkin pie spice, use:
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon freshly ground nutmeg