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–+ servings

Pumpkin Cheesecake

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.
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Servings: 8 slices
Author: Teri-Ann Carty
Prep Time: 30 minutes
Cook Time: 15 minutes
Freeze Time: 12 hours
Total Time: 12 hours 45 minutes

Equipment

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

Ingredients

CRUST INGREDIENTS

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

FILLING INGREDIENTS

  • 1½ 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)

SALTED TAHINI CARAMEL INGREDIENTS

  • 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
US Customary - Metric

Instructions

CRUST INSTRUCTIONS

  • 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.

FILLING INSTRUCTIONS

  • 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!

SALTED TAHINI CARAMEL INSTRUCTIONS

  • 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.

Nutrition

Serving: 1slice | Calories: 604kcal | Carbohydrates: 70g | Protein: 9g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Sodium: 901mg | Potassium: 527mg | Fiber: 6g | Sugar: 45g | Vitamin A: 2728IU | Vitamin C: 4mg | Calcium: 122mg | Iron: 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.