Vegan Pumpkin Cheesecake

Print Recipe
Course Dessert
Cuisine American
Servings 12 servings
Calories 591 kcal

Ingredients
  

For the cashews:

  • 4 cups raw cashews (1 1/4 pounds)

For the crust:

  • 9 graham crackers
  • 1 tablespoon granulated sugar
  • 1/3 cup coconut oil melted
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

For the filling:

  • 1 (15 ounce) can pumpkin purée unsweetened (see note 1)
  • 2/3 cup coconut oil melted and hot
  • 2 tablespoons fresh lemon juice (from 1-2 lemons)
  • 1 1/2 tablespoons vanilla extract
  • 1 1/3 cups granulated sugar (9 1/3 ounces)
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon Salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 8 ounces dairy-free cream cheese softened

Instructions
 

To soak the cashews:

  • To a medium bowl, add cashews and cover with water by 1 inch. Soak at room temperature for at least 12 hours or up to 24 hours.

To make the crust:

  • Preheat oven to 325 degrees. In a food processor, or in a plastic bag with a rolling pin, finely crush graham crackers (about 30 seconds in a food processor). Coat a 9-inch springform pan with nonstick vegetable spray, coat with parchment paper, then grease parchment.
  • In a medium bowl, combine graham cracker crumbs, coconut oil, sugar, cinnamon, ginger, and cloves. Pour into prepared springform pan, using the bottom of a measuring cup to pack the crumbs evenly on the bottom.
  • Bake until starting to brown and fragrant, 12 to 15 minutes. Remove from oven and cool completely on a wire rack, about 1 hour.

To make the filling:

  • Rinse and drain cashews well. Add to a clean food processor.
  • Pat the pumpkin puree dry with several layers of paper towel. Transfer to food processor with the cashews.
  • To the food processor, add melted coconut oil, lemon juice, and vanilla. Process until the cashews are finely ground and the mixture is combined, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
  • Add sugar, cinnamon, salt, ginger, allspice, cloves, and nutmeg. Continue to process until thoroughly combined, about 1 minute. Add cream cheese and process until very smooth and creamy, about 3 minutes. Scrape down the sides of the bowl as needed (the mixture will be grainy like ricotta cheese).
  • Pour filling into cooled crust and smooth the top (dip an offset spatula in hot water and wipe dry to help smooth the top). Refrigerate at least 6 hours or up to 24 hours.
  • To un-mold the cheesecake, run a thin knife between the cake and the springform pan, then remove the pan. Slide a thin metal spatula between the parchment and the crust and carefully slide the cheesecake on to a serving platter. To slice, dip a sharp knife in hot water and wipe dry between cuts.

Notes

  1. Pumpkin purée: Canned pumpkin pureé (not pumpkin pie filling) is convenient for this recipe. If you want to make your own pureé, preheat the oven to 375 degrees. Cut your pumpkin in half and remove all seeds and fibrous strings. Cut each half into 2 or 3 pieces, then roast until tender, 60 to 90 minutes. Cool completely, then scoop out the pumpkin flesh from the skin. Blend in a food processor blender until smooth. Finally, drain over cheesecloth or paper towels to remove excess water.
  2. Adapted from America's Test Kitchen Plant-Powered Recipes.

Nutrition

Serving: 1sliceCalories: 591kcalCarbohydrates: 47gProtein: 10gFat: 44gSaturated Fat: 21gSodium: 294mgPotassium: 313mgFiber: 3gSugar: 29gVitamin A: 14IUVitamin C: 1mgCalcium: 41mgIron: 4mg
Keyword cheesecake, pumpkin
Tried this recipe?Let us know how it was!