I like a good cookies and vegan butter crust just as much as the next person! So this vegan pumpkin cheesecake has a ginger cookie crust that blends so well with the pumpkin flavors in the cheesecake.

For the filling we warmed pumpkin purée, brown sugar and pumpkin pie spice on the stove to melt the brown sugar and really get the sugar and spices blended wonderfully with that pumpkin.

And then that is blended with cashews, coconut milk, coconut oil, maple syrup and a little lemon juice and vanilla extract. Simply divine!

The caramel sauce is optional, if you wanted to you could serve this with some vegan whipped cream instead of making the caramel topping, but the caramel sauce is really so good I definitely recommend you give it a go.

You might well have some caramel sauce left over, even after adding more to every slice of cheesecake you serve. So use any leftovers as a topping for ice cream, on pancakes, or just eat it with a spoon!

Vegan Pumpkin Cheesecake Recipe
Deliciously rich and decadent vegan pumpkin cheesecake packed with flavor and topped with a caramel sauce and crushed pecans!

For the Ginger Cookie Crust:

  • 30 Vegan Gingersnap Cookies (~9oz/255g)*
  • 1/2 cup (112g) Vegan Butter (Melted)
  • For the Vegan Pumpkin Cheesecake:
  • 2 cups (300g) Raw Cashews (soaked in boiling water for 15 mins)*
  • 1 cup (225g) Pumpkin Purée (canned or fresh)
  • 1/4 cup (50g) Brown Sugar
  • 1 Tbsp Pumpkin Pie Spice
  • 1/2 cup (120ml) Coconut Milk
  • 1/2 cup (120ml) Maple Syrup
  • 1/2 cup (120ml) Coconut Oil (Melted)
  • 2 Tbsp Lemon Juice
  • 1 tsp Vanilla Extract

For the Vegan Caramel Sauce:

  • 1 cup (200g) Brown Sugar
  • 1/4 cup (56g) Vegan Butter
  • 1/2 cup (120ml) Coconut Milk
  • 1 Tbsp Vanilla Extract
  • 1 tsp Sea Salt

To Decorate:

  • Crushed Pecans


  1. Add the gingersnap cookies to a food processor and process until only crumbs remain. Transfer to a mixing bowl and add in the melted butter and mix in with a spoon.
  2. Prepare an 8 inch springform pan by spraying it with non-stick spray and lining the bottom with a circle of parchment paper.
  3. Transfer the ginger cookie crumbs and vegan butter mix to the springform pan and pat down firmly with the back of a spoon. Place into the freezer to set while you prepare the filling.
  4. Pour boiling water over the cashews and let them soak for 15 minutes.
  5. Add the pumpkin purée, brown sugar and pumpkin pie spice to a saucepan and heat, stirring constantly until hot. This allows the brown sugar to melt and the flavors to blend with the pumpkin purée perfectly. Remove from the heat when hot and add to a blender jug along with the coconut milk, maple syrup, melted coconut oil, lemon juice and vanilla extract.
  6. When the cashews have finished soaking, drain them properly and then add them to the blender jug. Blend very well until completely smooth.
  7. Pour the filling on top of the ginger cookie crust and return to the freezer to set completely. This will take several hours, at least 4-6 hours or you can just leave it overnight.
  8. When the cheesecake has set, remove it from the springform pan and let it sit at room temperature for about 30 minutes to thaw before serving.
  9. Prepare the caramel sauce by adding brown sugar, vegan butter, coconut milk, vanilla and salt to a saucepan and bringing to a simmer, stirring constantly. Continue to simmer at low heat for a few minutes (stirring constantly) until the sauce has thickened slightly. The sauce will thicken more as it cools. Remove from the heat and let it cool. You can speed up the cooling process by placing the pot into the freezer.
  10. Once the caramel sauce has cooled, spoon it out over the top of the cheesecake and decorate with crushed pecans.



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