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