Prep time: Approximately 75 minutes
Makes about 8 servings
I love making this completely vegan, gluten-free and refined sugar free pumpkin cheesecake. The Kite Hill cream cheese adds the creaminess and richness you get when you use dairy cream cheese. Plus, it has a minimal list of ingredients and is made from almonds.
The only sweeteners I use in this pumpkin cheesecake recipe are whole dates (pitted of course) and some organic maple syrup. It is not super sweet, which I prefer. You can actually taste the pumpkin flavor without it being drowned out by refined sugary sweetness. Maple syrup adds a subtle sweetness with an earthy flavor. The flavors of the crust and the filling just come together beautifully.
This vegan pumpkin cheesecake is a guilt-free, healthy treat. Packed with protein from the nuts and fiber and nutrients from the pumpkin. You can enjoy a slice or even two without guilt or the full, bloated feeling you get when you eat dairy products and gluten. You are gaining important nutrients when you consume this pumpkin cheesecake!
The crust is an important part of this process too. It is gluten free and made only from nuts, dates and a little bit of coconut oil to hold it all together.
There is a touch of lemon juice in this pumpkin cheesecake. It adds a subtle bit of tang to the mix. You can leave it out if you prefer, but I think it is a nice addition.
Pumpkin is such a fall favorite. The color, the vibe is just an indicator that the weather is cooling off. Pumpkin, though, is also rich in fiber and loads of Vitamin A. This article outlines the many health benefits you gain from consuming our favorite fall fruit! https://www.healthline.com/nutrition/pumpkin
Ingredients Needed to Make Pumpkin Cheesecake
1/2 cup pecans
1/2 cup almonds
1 TBS melted coconut oil
Pumpkin Cheesecake Filling
1 can pumpkin puree
1 contained of Kite Hill Vegan Cream Cheese
1/2 cup full fat coconut milk
1 TBS Pumpkin Pie Spice
1/4 cup melted coconut oil
1/2 cup maple syrup
1 TBS vanilla extract
1 TBS lemon juice
How to Prepare Pumpkin Cheesecake
Process crust ingredients in a food processor until it is crumbly and sticky
Press the crust into the bottom of a 9” springform pan and set aside while you make the pumpkin cheesecake filling
Preheat oven to 350 degrees
Place all ingredients for filling into a large bowl
Using a hand mixer on the lowest setting, mix the ingredients until they are well combined and smooth
Do not over process
Pour the filling over the crust you had prepared
Smooth the filling into the crust
Bake for 60 minutes at 350 degrees
The pumpkin cheesecake will be very loose and needs to set once out of the oven
Remove from oven and let sit for 15 minutes until the cheesecake has time to set
For more delicious plant based recipes, check out our recipes page on HealthTastesGood.com