Vegan Pumpkin Cheesecake

Vegan Pumpkin Cheesecake Recipe

By Loving It Vegan

🔪Prep Time: 45 minutes

Ingredients

For the Ginger Cookie Crust:

9 ounces Vegan Gingersnap Cookies (250g)

1/2 cup Vegan Butter (Melted) (112g)

For the Vegan Pumpkin Cheesecake:

2 cups Raw Cashews (300g) Soaked in boiling water for 15 mins

1 cup Pumpkin Purée (225g) Canned or fresh

1/4 cup Light Brown Sugar (50g)

1 Tbsp Pumpkin Pie Spice

1/2 cup Canned Coconut Milk (120ml) Full Fat, Unsweetened

1/2 cup Maple Syrup (120ml)

1/2 cup Coconut Oil (120ml) Melted

2 Tbsp Lemon Juice

1 tsp Vanilla Extract

For the Vegan Caramel Sauce:

1 cup Light Brown Sugar (200g)

1/4 cup Vegan Butter (56g)

1/2 cup Canned Coconut Milk (120ml) Full Fat, Unsweetened

1 Tbsp Vanilla Extract

1 tsp Sea Salt

To Decorate:

Crushed Pecans

Instructions

1Add the gingersnap cookies to a food processor and process until only crumbs remain. Add in the melted butter and process until mixed.

2Prepare an 8 inch springform pan by spraying it with non-stick spray and lining the bottom with a circle of parchment paper.

3Transfer the ginger cookie crumbs and vegan butter mix to the springform pan and pat down firmly with the back of a spoon. Place into the freezer to set while you prepare the filling.

4Add the pumpkin purée, brown sugar and pumpkin pie spice to a saucepan and heat, stirring constantly until hot. This allows the brown sugar to melt and the flavors to blend with the pumpkin purée perfectly.

5Remove from the heat when hot and add to a blender jug along with the cashews, coconut milk, maple syrup, melted coconut oil, lemon juice and vanilla extract.

6Blend very well until completely smooth.

7Pour the filling on top of the ginger cookie crust and return to the freezer to set completely. This will take several hours, at least 4-6 hours or you can just leave it overnight.

8When the cheesecake has set, remove it from the springform pan and let it sit at room temperature for about 30 minutes to thaw before serving.

9Prepare the caramel sauce by adding the brown sugar, vegan butter, coconut milk, vanilla and salt to a saucepan and bringing to a simmer, stirring constantly. Continue to simmer at low heat for a few minutes (stirring constantly) until the sauce has thickened slightly. The sauce will thicken more as it cools. Remove from the heat and let it cool. You can speed up the cooling process by placing the pot into the freezer.

10Once the caramel sauce has cooled, spoon it out over the top of the cheesecake and decorate with crushed pecans.

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