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Pumpkin Pecan Cheesecake Recipe

Gluten Free Vegan Thanksgiving Dessert Recipe

Pumpkin Pecan Cheesecake

GF Vegan Un-Cheesecake Recipe: pumpkin pie spice, creamy cashews & pumpkin blended with fresh cheesecake tartness, contrasted with a sweet crunchy pecan topping and gluten free nut crust.

Our Pumpkin Pecan Cheesecake Recipe is already perfect. But you can take it over the top with a dollop of whipped coconut cream or dairy whipped cream.

Total prep & cook time: 2 Hrs

12 Servings

Nutrition Data, 111g Serving: 286 cal, 20g carb, 23g fat, 111mg sodium, 4g fiber, 6g protein, 10g Sugars. Low Cholesterol, Sodium. Good source Vit. A, Manganese. Estimated glycemic load 8

For this recipe you'll need:

  • 8 - 10 inch round spring form pan
  • Food processor, jar blender or stick blender

Directions:

Baked and Pureed Pumpkin:

  1. 1 small pie pumpkin (1 1/2 - 2 lb), cut in 8 pieces, seeded
  2. Place pumpkin pieces skin side down in a covered glass dish (14 x 18 is a good size). Add 1/4 inch water to the bottom of the dish to prevent burning, and cover tightly with foil
  3. Bake at 350 degrees for 1 hour or until pumpkin is fork tender
  4. Remove pan from oven, uncover, and cool on a rack. When cool, scrape pumpkin flesh out of skins into a food processor or blender or bowl
  5. Process until smooth in food processor, or use a jar or hand blender to puree the pumpkin

Pumpkin Reduction:

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  1. For vegan cheesecake, the pumpkin puree needs to be thick, with no excess water
  2. If the puree is watery (if water collects on top when it stands for a few minutes), thicken it in a saucepan on the stove
  3. Stir over medium/low heat until excess water has evaporated
  4. No pools of water should collect on top of the pumpkin, and the mixture should stay put, with no liquid leakage, when you drag the spoon or spatula along the bottom of the pot
  5. The consistency should be half way to pumpkin butter

Filling Ingredients:

  • 1 cup cashews, soaked overnight in the fridge or 2 hours starting with boiling water
  • 3 cups thick pumpkin puree, home made* or canned (2 cans)
  • 1 cup soy or almond milk, vanilla or plain
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  • 3 Tbsp lemon juice
  • 1 tsp vanilla
  • 3 Tbsp tapioca starch or corn starch
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1/2 cup agave or maple syrup
  • Optional: for additional sweetness, add 20 drops liquid stevia (we like NuNaturals brand - it doesn't have a bitter aftertaste)
  • 1/2 cup pecan halves mixed with 1/2 Tbsp agave or maple syrup
  • 3/4 cup coarsely chopped pecans mixed with 1/2 Tbsp agave or maple syrup
  • 1 hazelnut pie crust

Pumpkin Cheesecake Directions:

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  1. Prepare hazelnut pie crust and bake for 20 minutes at 300 degrees f. Set aside to cool.
  2. Rinse and drain cashews well. Blend in a blender or food processor with non-dairy milk, lemon juice, agave syrup and vanilla. Puree until smooth. Add dry ingredients and process until blended.
  3. Add cashew mixture to pureed pumpkin and mix well. Cook on medium-low heat for 15 - 20 minutes, stirring, until very thick
  4. Sprinkle almond meal in a thin layer on top of the crust
  5. Pour filling mix on top of the crust and spread evenly with a spatula
  6. Mix pecan halves with 1/2 Tbsp syrup. Arrange in a row around the outer edge of the cake filling
  7. Coarsely chop the remaining pecans and mix with 1/2 Tbsp syrup. Spread in the middle of the cake up to the edges of the pecan halves
  8. Bake cheesecake for 20 - 30 minutes at 350 degrees F., until pecans are lightly toasted
  9. Remove from oven and cool on a rack to room temperature
  10. Cover and refrigerate cheesecake or freeze for 8 - 12 hours before serving. Let frozen cheese cake thaw 24 hours in the fridge, then if needed, 1 - 2 hours at room temperature before serving.
  11. Run a knife around the sides of the cheesecake. Remove the side of the spring form pan.
  12. Serve with dollops of Coconut Whipped Cream
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Recipe Tips:

*If you're baking your own pumpkin instead of using canned, you may need to thicken the pumpkin to get the right consistency for your vegan cheesecake. Reducing the puree also concentrates the flavor and sweetness of the pumpkin.

Canned pumpkin is usually thick enough for vegan cheesecake, but if not, follow the reduction directions for a thicker puree.

Cutting Up a Pumpkin: Pumpkins are tough skinned, so you need a big sharp sturdy knife. Stick the knife in at the stem end of the pumpkin and slice down halfway, then turn the pumpkin around and do the same on the other side. Pull apart the 2 halves, and scoop out the pulp and seeds. Slice the halves in half again, then again to make 8 pieces. At some point in this process, the stem breaks off or can easily be cut out.

Recipe Comments:

Seriously the BEST pumpkin pie/cheesecake recipe I have ever made. And I have made a lot. Perfect texture, flavor, everything! I love that there is no fake vegan cream cheese or other "fake" ingredients. Thank you so much!! I think I'll make several of these at Thanksgiving and give them to friends. - Lori A.

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Coconut Whipped Cream Vegan Butter Tarts Vegan Chocolate Cake Vegan Coconut Macaroons Vegan Pie Crust Vegan Pumpkin Pie Back To Recipes Index Medical Disclaimer Privacy Policy Contact Us
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