Pumpkin is a quintessential flavor of autumn. As the leaves change and the air gets slightly cooler, pumpkin-flavored treats populate displays in coffee shops, bakeries, and grocery stores.

One of my favorite pumpkin desserts is a creamy, decadent vegan pumpkin cheesecake. It has all the spiced pumpkin flavor you crave in the fall, swirled into a rich and satisfying vegan cheesecake made with cashews and coconut cream.

This cheesecake is dairy-free, egg-free, and gluten-free, but trust me - no one would ever know! It's smooth, creamy, and packs the perfect amount of pumpkin pie spice flavors.

In this article, we will explain how to make the fluffiest baked vegan pumpkin cheesecake you have ever tried at home. So, continue reading to learn more about vegan pumpkin cheesecake recipes.

Ingredients For Vegan Pumpkin Cheesecake

For the crust:

• 1 1/2 cups pecan pieces - provide nutty flavor and crunch
• 1 cup old-fashioned rolled oats - makes the crust sturdy and fiber-rich
• 1/3 cup coconut oil, melted - binds ingredients and adds richness
• 3 tablespoons pure maple syrup - naturally sweetens the crust
• 1 teaspoon cinnamon - a warm spice that complements the pumpkin
• 1/4 teaspoon salt
• Graham crackers - if pecans are not available, you can use them for crunchiness (optional)

For the filling:

• 2 cups raw cashews, soaked - blended to creamy, cheesecake-like texture
• 1 (15-ounce) can of pumpkin puree - provides pumpkin flavor, color, and nutrients
• 1/3 cup lemon juice - adds brightness to balance the sweetness
• 1/3 cup coconut oil, melted - contributes to a smooth, rich texture
• 1/3 cup pure maple syrup - sweetens filling without overpowering pumpkin
• 2 teaspoons pumpkin pie spice - a classic blend of cinnamon, ginger, nutmeg, and allspice
• 1 teaspoon vanilla extract

Step-By-Step Instructions

Making The Crust

Step 1 - Initial Preparations

Preheat your oven and measure the temperature until it reaches 350°F. Then, grease a 9-inch springform pan with coconut oil by brushing a thin layer all over the bottom and sides of the pan. This prevents the crust from sticking.

Step 2 - Process Crust Ingredients

Add the 1 1/2 cups pecan pieces and 1 cup rolled oats in a food processor. Pulse several times until they are broken down into a coarse meal with larger chunks remaining. Be careful not to overprocess into a powder.

Step 3 - Add Wet Ingredients And Process

Add the melted 1/3 cup coconut oil, 3 tbsp maple syrup, 1 teaspoon cinnamon, and 1/4 tsp salt to the food processor. Process again until the wet and dry ingredients are fully incorporated, and the mixture comes together in clumps when pressed between your fingers.

Step 4 - Press Crust Into Pan

Now, transfer the crust mixture to the prepared springform pan. Now press it into an even layer across the bottom with the help of your fingers and measuring cup. And also, press it slightly up the sides of the pan.

Step 5 - Bake Crust

Bake the prepared crust for 12-15 minutes until its edges are lightly browned. Then, allow the crust to cool completely in the pan before adding the cheesecake filling.

Making The Filling

Step 1 - Drain And Blend Cashews

Drain the 2 cups of cashews that have been soaking for at least 2 hours. Add them to a high-powered blender. Blend on high, stopping to scrape down the sides as needed, until completely smooth and creamy. This can take 2-3 minutes.

Step 2 - Add Remaining Filling Ingredients

Add the pumpkin puree, lemon juice, melted coconut oil, maple syrup, pumpkin pie spice, and vanilla with the blender running. Blend again until fully smooth and uniform.

Step 3 - Pour Into Crust And Swirl

Take the filling and pour half over the prepared crust—Dollop heaping tablespoons of the remaining filling evenly over the top. Use a knife to swirl and marble the filling.

Step 4 - Bake The Cheesecake

Cover the pan with aluminum foil after pouring the filling. Bake the cake for 50-60 minutes. Turn the oven off and let it rest for 30 minutes. Remove and let cool before chilling overnight.

Step 5 - Unmold And Slice

Take a thin knife to run around the pan edges and release the springform ring. Slice with a sharp knife and serve chilled.

Tips For Perfect Vegan Pumpkin Cheesecake

Here are some tips for the perfect vegan pumpkin pie:

• Use raw cashews and soak them for at least 2 hours, up to overnight. This softens them for blending into the creamy filling.
• Grease the springform pan well to prevent sticking. You can use coconut oil or vegan butter to lightly coat the bottom and sides.
• Ensure the crust is fully cooled before adding the filling so it doesn't get soggy.
• Prevent cracks on top by avoiding opening the oven door during baking. The slow cooling after baking also helps prevent cracks.
• Chill the cheesecake vegan completely in the fridge overnight, or up to 48 hours, to allow it to set fully before slicing.
• Garnish your slices with fresh fruit like pomegranate seeds or cranberries. Whipped coconut cream is also delicious on top.

Serving Vegan Pumpkin Cheesecake

• Serve chilled right from the fridge. Do not warm cheesecake slices, or the filling will become runny.
• Garnish with whipped coconut cream, toasted nuts, or fresh fruit like pomegranate arils or cranberries.
• Dust with cinnamon, nutmeg, or pumpkin pie spice for extra fall flavor.
• Pair slices with hot coffee or tea for a cozy dessert. Espresso would complement the pumpkin notes.
• Add a drizzle of chocolate sauce, salted caramel, or vanilla syrup over the top of each slice for special occasions.

Storing Vegan Pumpkin Cheesecake

• Cover the pan tightly after chilling the cheesecake overnight and refrigerate for 5 days.
• The flavors will continue developing as it stores, making it taste even better.
• For longer storage, tightly wrap slices or the whole cheesecake in plastic wrap and then aluminum foil. It can be frozen for up to 2 months.
• Thaw frozen slices overnight in the refrigerator before serving.

Conclusion

This vegan pumpkin cheesecake proves that you can have your cheesecake and eat it, too, even without dairy or eggs. The smooth cashew filling provides all the richness of traditional cheesecake but in a plant-based format. Swirled with pumpkin puree and warm autumn spices, every bite screams fall.

For the best results, completely chill the cheesecake before serving to let it set. Feel free to get creative with mix-ins and toppings, too. This vegan pumpkin cheesecake recipe is endlessly adaptable to suit your tastes. Try it today to be delighted with this nutritional-filled cake.