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Pumpkin Cheesecake

This gorgeous, creamy Pumpkin Cheesecake is perfect for a family gathering. The crust is baked but the filling isn't!

Halloween is over so generally that means Christmas is here. I am kidding of course but barely. I saw Christmas commercials before Halloween this year so…. I am going to be putting up my Christmas decorations soon to really take in all the spirit of the season which will help me with all the Christmas content/recipes I get to create for clients and all of you! I mean how soon is too soon for decorations? 

I have been on a baked cheesecake thing in the last little while. I love raw cheesecakes but I will save those for summer. Baked just hits different and I think you all agree with me. Pumpkin has made its way onto my family’s holiday tables for as long as I can remember. It is definitely one of my favourite pies but it can also be used in so many different desserts. I love making bars, cookies, breads (a pumpkin bread is dropping this week too) , muffins and cakes. The possibilities are endless.

We had a very large pumpkin that I didn’t want to waste so the mister carved it up and I got to roasting it. I will say here right now that this particular pumpkin was super bland. I am sure you have heard people say, the bigger the veggie the blander the veggie. Well, we found that out. So what I would recommend to you is buying 2 smaller pie pumpkins and roasting them for your desserts and savoury dishes and donating your halloween/decorative pumpkins to a local farmer to help feed the animals. Apparently pigs LOVE pumpkin!

Pumpkin Cheesecake

Teri-Ann Carty
This gorgeous Pumpkin Cheesecake is perfect for a family gathering. The crust is baked but the filling isn't. It’s perfectly creamy and DELICIOUS.
Prep Time 12 hours
Cook Time 5 hours
Course Desserts & Sweets
Servings 8 slices


  • freezer
  • blender or food processor
  • oven
  • springform pan



  • cup graham crumbs
  • 1 tsp pumpkin pie spice
  • 1 tbsp coconut sugar
  • 5 tbsp vegan butter (melted)
  • pinch of salt


  • cup cashews soaked overnight
  • ½ cup vegan cream cheese
  • ½ cup pumpkin puree
  • ½ cup coconut kefir (or thick yogurt)
  • ½ cup maple syrup
  • ½ lemon juiced
  • 2 tsp vanilla
  • 1 tsp pumpkin pie spice
  • pinch of salt
  • 1 cup pecans toasted (optional)


  • 1 cup dates soaked in hot water 20 minutes (reserve water)
  • ½ cup full fat coconut milk
  • 1 heaping tbsp tahini
  • ½ cup maple syrup
  • ½ tsp vanilla
  • ¼ tsp salt
  • 2-4 tbsp date water



  • Preheat the oven to 350 degrees.
  • Cut a circle for the bottom of a springform pan and grease with coconut spray or oil. Place crumbs and granola into a food processor and blend on high until broken down slightly.
  • Add remaining ingredients and process until thoroughly combined.
  • Press firmly (I like to use the bottom of a ramekin) into the pan. Place onto a baking sheet and bake for 15 minutes.
  • Set aside on the cooling rack to cool while you prepare filling.


  • Drain and rinse cashews. Place all ingredients into a food processor and blend on high until you achieve a creamy smooth consistency. Scrape down sides as needed. I blended for approximately 4 minutes. Can be done in a high speed blender as well. Scrape the cheesecake mixture onto the prepared crust and tap several times to release any air bubbles.
  • Place into the freezer to set. This will take several hours. Overnight is best.
  • Remove the cheesecake from the freezer and gently remove the springform ring. Use an offset spatula to smooth any edges. Top the cake with Salted Tahini Caramel drizzle. Be generous! Use an offset spatula to evenly spread out the caramel. Let it run down the sides. The more the merrier!
  • Place back in the fridge to set. When ready to serve, top with pecans, slice and enjoy!


  • Drain dates and add all ingredients to a food processor. Blend on high for several minutes until caramel is smooth. Add more water if the mixture is too thick.
Keyword cheesecake, dairy free, gluten free, plant based, pumpkin, vegan

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