Gluten Free Vegan Pumpkin Cheesecake Recipe
Vegan Pumpkin Cheesecake sounds like an oxymoron, because vegan and cheese don’t typically go hand in hand. That being said, this cheesecake is indeed dairy-free, and no cheese is actually used in this recipe for vegan pumpkin cheesecake. I suppose I could call it Creamy Pumpkin Cake (because it is not quite a pie), but when I see the word cake, all on its own, I think of a dessert that is made primarily with flour, and this cake is actually made without flour, and is gluten-free! I call this my Vegan Pumpkin Cheesecake, because if you gave this dessert to any pumpkin cheesecake lover, they would never be able to tell that it was dairy-free. It is creamy, smooth, rich, and makes a perfect pumpkin dessert for Thanksgiving or any other holiday!
The Home Baked Vegan’s recipe for Vegan Pumpkin Cheesecake is:
Vegan (as always, this means the recipe is made with no animal products)
Some helpful tips before you get started:
To make this dessert Soy-Free – simply use soy-free vegan butter in the crust, or substitute the vegan butter for Coconut Oil.
In true cheesecake making method, I use a springform pan in this recipe. If you don’t have a springform pan, you can use another 9″ round cake pan, however I recommend taking the time to line the bottom and the edges of the pan with parchment paper to make it easier to remove.
I place a piece of parchment paper in the bottom of my pan so the dessert is easier to slide onto a serving plate, so you can cut it without scratching the pan.
Don’t try and cut the refrigeration time short, you can feel the middle of the cake with your finger tips, and if it is still warm, that means it has not set, and your cake will be likely be mushy and pudding-like if you cut into when it’s still warm. Wait until the cake has set, and you will have perfect pumpkin cheesecake that holds up well.
Here is the recipe for The Home Baked Vegan’s Vegan Pumpkin Cheesecake:
1 Cup Gluten-free Granola
1 Cup Shredded Coconut
4 Tbsp Vegan Butter, melted
2 Cups Raw Cashews
1 Cup Sugar
1/2 Cup Coconut Milk
2 Cups Pumpkin Puree
1 tsp Vanilla
1 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Ground Cloves
2 Tbsp Corn Starch
Soak the cashews overnight, or boil them for 10 minutes; then drain any remaining water and set aside.
Preheat oven to 350′
In a food processor or high powered blender, pulse together the granola, shredded coconut, and vegan butter, just until combined and all of the dry ingredients have been coated in butter.
Press the crust into the bottom of a spring form pan, set aside.
Give your blender a quick rinse to remove any crumbs, and prepare the filling:
Add all of the ingredients for the filling to a high powered blender or food processor (cashews, sugar, coconut milk, pumpkin puree, vanilla, cinnamon, nutmeg, ground cloves, and corn starch). Blend until smooth and creamy and uniform in color.
Pour the filling into the springform pan, using a rubber spatula to level out the filling in the pan.
Bake at 350′ for 60 minutes.
Remove from oven and let cool at room temperature for 15 minutes, then move to a refrigerator to chill for a minimum of 4 hours.
Once the Vegan Pumpkin Cheesecake is chilled and set, you can remove it from the pan by releasing the spring.