Heavenly Vegan Pumpkin Cheesecake with Pecan Topping Recipe

Crafting a luscious vegan pumpkin cheesecake with pecan topping feels like autumn’s warmest embrace.

Creamy cashew-based filling blends seamlessly with rich pumpkin spices.

Nutty pecans add delightful crunch and depth to every heavenly slice.

Seasonal ingredients dance together, creating a dessert that celebrates plant-based indulgence.

Minimal effort yields maximum flavor in this decadent treat.

Smooth textures and warm spices will transport you to cozy kitchen memories.

Fall baking just got a deliciously compassionate makeover, one slice at a time.

FAQs

• Are cashews essential for the cheesecake texture?

Yes, soaked cashews provide the creamy, smooth base that mimics traditional cheesecake’s rich consistency without dairy products.

• Can I substitute ingredients if I don't have all the listed items?

You can replace maple syrup with agave nectar, use different nuts for the crust, or swap pumpkin pie spice with cinnamon and nutmeg blend.

• Is this recipe gluten-free?

Yes, the recipe uses nuts and dates for the crust, making it naturally gluten-free. Just ensure all ingredients are certified gluten-free if you have severe sensitivities.

• How difficult is this recipe for a beginner vegan baker?

This recipe requires basic blending and baking skills. While it has multiple steps, the instructions are straightforward, making it manageable for home cooks with some kitchen experience.

Why Vegan Pumpkin Cheesecake Is a Seasonal Hit

• Craft Plant-Based Delight: Create a stunning vegan dessert that proves dairy-free can be incredibly creamy and indulgent, satisfying even the most discerning sweet tooth.
• Master Simple Technique: Blend ingredients smoothly in a food processor and blender, making this complex-looking cheesecake surprisingly accessible for home bakers with minimal culinary skills.
• Celebrate Seasonal Elegance: Showcase autumn's favorite flavors with pumpkin and pecans, transforming a traditional dessert into a festive plant-based masterpiece perfect for holiday gatherings and cozy dinner parties.
• Nourish with Clean Ingredients: Enjoy a dessert packed with wholesome components like cashews, pumpkin, and maple syrup, offering a nutritious alternative to conventional sugary treats while delivering maximum flavor.

What’s Inside This Pumpkin Cheesecake with Pecans

• Pecans: A nutty base that provides a rich and crunchy foundation for the cheesecake.
• Dates: Natural sweetener that helps bind the crust together and adds depth of flavor.
• Coconut Oil: Helps to create a cohesive and slightly crisp crust texture.

• Cashews: Creates a creamy and smooth base for the vegan cheesecake.
• Pumpkin Puree: Adds classic autumn flavor and beautiful orange color to the filling.
• Coconut Cream: Provides richness and helps achieve a luxurious cheesecake texture.
• Maple Syrup: Natural sweetener that complements the pumpkin flavor.
• Lemon Juice: Adds brightness and helps balance the richness of the filling.
• Vanilla Extract: Enhances the overall flavor profile of the cheesecake.
• Salt: Balances and elevates the sweet flavors in the filling.
• Pumpkin Pie Spice: Brings warm, traditional autumn spices to the cheesecake.

• Pecans, Maple Syrup, Coconut Oil, Salt: Creates a sweet and crunchy topping that adds texture and complementary flavors to the cheesecake.

How to Make Vegan Pumpkin Cheesecake Easily

Step 1: Prepare the Nutty Crust

Preheat oven to 350°F (175°C). Pulse pecans, dates, and melted coconut oil in a food processor until sticky and clumpy.

Press into a parchment-lined 9-inch springform pan. Bake for 10 minutes, then cool.

Step 2: Blend the Creamy Filling

Drain soaked cashews and blend with pumpkin puree, coconut cream, maple syrup, lemon juice, vanilla, salt, and pumpkin pie spice until silky smooth.

Pour over the crust and smooth the top.

Step 3: Bake the Cheesecake

Bake for 45–50 minutes until the center is set but slightly jiggly.

Step 4: Add the Pecan Topping

Mix chopped pecans, maple syrup, melted coconut oil, and salt. Sprinkle over cheesecake and bake 10 more minutes until pecans are golden.

Step 5: Chill and Serve

Cool cheesecake completely at room temperature, then refrigerate at least 4 hours or overnight. Slice and enjoy the creamy, nutty pumpkin delight.

Tips to Master This Cheesecake Dessert

• Ensure cashews are thoroughly soaked for at least 4-6 hours or overnight to achieve a ultra-smooth, creamy cheesecake texture.
• Let the cheesecake cool slowly at room temperature to prevent surface cracks and maintain a silky-smooth appearance.
• Toast pecans before adding to the topping to intensify their nutty flavor and create a more complex taste profile.
• Refrigerate the cheesecake for minimum 4 hours or overnight to allow it to set completely and develop a rich, firm texture.
• Replace maple syrup with agave nectar or date syrup if needed, maintaining the same sweet, velvety consistency.

Creative Touches for Pumpkin Cheesecake Fans

• Gluten-Free Alternative: Replace pecans in the crust with almond flour or gluten-free graham cracker crumbs for a celiac-friendly version.
• Raw Vegan Option: Skip baking entirely by freezing the cheesecake instead, using raw cashews and chilling for 6 hours to set the filling.
• Spice Lover's Remix: Add ground cardamom, extra cinnamon, or a dash of cayenne pepper to the filling for a more complex flavor profile.
• Low-Sugar Version: Substitute maple syrup with monk fruit sweetener or stevia to reduce overall sugar content while maintaining creamy texture.

What Goes Well with Pumpkin Cheesecake

• Brew a comforting chai or spiced rooibos tea that echoes the pumpkin pie spices in the cheesecake, creating a harmonious flavor connection that enhances the dessert's warm autumnal notes.
• Craft a smooth maple bourbon cocktail with a hint of cinnamon, which complements the maple syrup and pecan elements in the cheesecake, offering a rich and sophisticated drinking experience.
• Prepare a homemade caramel apple cider that mirrors the sweet and nutty undertones of the dessert, providing a delightful non-alcoholic option that balances the creamy cheesecake texture.

Best Way to Store Vegan Pumpkin Cheesecake

• Store the vegan pumpkin cheesecake in an airtight container in the refrigerator for up to 5 days. Wrap it tightly with plastic wrap or place it in a sealed container to prevent drying out.
• Carefully wrap individual slices or the whole cheesecake in plastic wrap, then in aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Gently warm a slice at room temperature for 10-15 minutes before serving. Avoid using a microwave, as it can make the texture soggy and affect the creamy consistency.

Vegan Pumpkin Cheesecake With Pecan Topping Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 25 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Silky vegan pumpkin cheesecake whispers autumn’s sweet melody with creamy cashew layers and crunchy pecan crumbles. Seasonal spices and rich plant-based ingredients dance together, promising a delightful dessert you’ll savor down to the last delectable bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 16 ounces (454 grams) silken tofu
• 1 15-ounce (425 grams) can pumpkin puree
• 1 cup pecans
• 1 cup pitted dates

Crust Ingredients:

• 2 tablespoons coconut oil (melted)
• 1/2 cup graham cracker crumbs

Spice and Sweetener Ingredients:

• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat the oven to 350F (175C) and prepare a 9-inch springform pan with parchment paper.
2. Pulse pecans and dates in a food processor, adding melted coconut oil until the mixture becomes a cohesive, sticky crust.
3. Press the crust mixture firmly and evenly into the bottom of the prepared pan, creating a compact base.
4. Bake the crust for 10 minutes, then remove and allow to cool slightly.
5. Drain soaked cashews and combine in a high-speed blender with pumpkin puree, coconut cream, maple syrup, lemon juice, vanilla, salt, and pumpkin pie spice.
6. Blend the filling ingredients until completely smooth and creamy, ensuring no lumps remain.
7. Gently pour the silky filling over the pre-baked crust, using a spatula to spread evenly and eliminate air pockets.
8. Return the pan to the oven and bake for 45-50 minutes, watching for a set center with a slight jiggle.
9. Prepare the pecan topping by mixing chopped pecans with maple syrup, coconut oil, and a pinch of salt in a small bowl.
10. Sprinkle the seasoned pecans uniformly across the cheesecake surface.
11. Bake for an additional 10 minutes to lightly toast the pecan topping.
12. Remove from the oven and cool completely at room temperature for 1-2 hours.
13. Refrigerate for minimum 4 hours or overnight to achieve optimal texture and flavor.
14. Slice chilled cheesecake and serve.

Notes

• Soak cashews overnight or use boiling water for a quick 30-minute soak to ensure ultra-creamy cheesecake texture.
• Use room temperature ingredients to blend smoothly and prevent lumpy filling.
• Replace maple syrup with agave nectar or date syrup for alternative sweetening options.
• Prevent cracks by avoiding overbaking and allowing gradual cooling at room temperature before refrigeration.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 244 kcal
• Sugar: 10 g
• Sodium: 1 mg
• Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 0 mg