Pumpkin Cheesecake

The pumpkin season is upon us. Mexico is one of the world’s major growers of pumpkins and gourds, so I’m in luck this fall! Pie pumpkins are everywhere, so I have as much access to fresh pumpkin as a baker could want.

I realized the other day when I was cutting up a pumpkin for this pumpkin cheesecake that when I lived in the United States I relied on canned pumpkin for pretty much all my pumpkin “needs.” I don’t think that I’d ever cut up a pumpkin for use in a baked good before this year, which is pretty amazing. Really, I don’t buy any canned food at all anymore. Obviously, fresh pumpkin is better than canned pumpkin any day!

I had a difficult time getting any pictures of this vegan pumpkin cheesecake because my family loved it so much! Its subtle pumpkin flavor isn’t overpowering, but rather offers a slight suggestion of fall. Of course, the light orange color of this cheesecake is gorgeous! Sprinkle your favorite pumpkin pie spices on top of the cheesecake to decorate it and add an extra layer of flavor.

Pumpkin Cheesecake

Total Time: 2 hours

Yield: 1 Cheesecake/12 Mini Cheesecakes

Pumpkin Cheesecake


    Cheesecake Crust
  • 1 1/2 Cups Oat Flour
  • 1/2 Tsp Himalayan Pink Sea Salt
  • 1/4 Tsp Stevia Powder
  • 1/2 Tsp Cinnamon (optional, but adds that "cheesecake crust" flavor)
  • 1/3 Cup Coconut Oil
    Cheesecake Filling
  • 9oz (or 1 1/2 - 2 Cups) Cashews, soaked 8 - 16 hours
  • *The longer the cashews are soaked the creamier the cheesecake will be; 5 hours would still be acceptable for those of you who want a faster recipe, but the resulting filling would not be as creamy. It is possible, however, to boil the cashews for about 30 minutes to speed up the process. But, it's important to note that this recipe would no longer be considered "raw" if you boiled the cashews.
  • 1 Cup Pureed Pumpkin (I used fresh pumpkin)
  • 2 Tsp Vinegar (white or red wine works best, but plain white vinegar is fine too)
  • 1/2 Cup Almond or Coconut Milk
  • 1/3 Cup Coconut Oil
  • 1/4 Tsp Himalayan Pink Sea Salt
  • 1 Tsp Cinnamon
  • 1/2 Tsp Ginger
  • 1/4 Tsp Cloves
  • 1/4 Tsp Nutmeg
  • 2 Tsp Stevia Powder
  • 1 1/2 Tsp Agar Agar


    Cheesecake Crust Instructions
  1. Mix all the ingredients together except the coconut oil.
  2. Use a fork to incorporate the coconut oil into the dry ingredients, or use coconut oil that has been melted (not heated, just melted).
  3. Press the crust into the pie pan (it will be somewhat sticky). Put the pie pan with the crust in the fridge to set.
    Cheesecake Filling Instructions
  1. After soaking the cashews, put them into a food processor along with a bit of the water they were soaked in (1-3 TBSP). Run the food processor until the cashews turn into a mix that looks more creamy.
  2. While running the food processor, add the pureed pumpkin, almond/coconut milk, coconut oil, and vinegar. More milk may be needed if the mix is still not particularly creamy, but wait at least 3 minutes running the food processor before adding more milk.
  3. Stop the food processor and add the spices, sea salt, stevia, and agar agar. Then run the processor again to incorporate.
  4. Take the pie pan with the crust out of the fridge and spoon the cheesecake filling into the pan. Make sure the filling is spread as evenly as possible. Sprinkle cinnamon and nutmeg on the top of the cheesecake if desired and then put the cheesecake in the fridge to set for at least 30 minutes.
  5. *For mini cheesecakes, use cupcake liners to line a cupcake tin and then press the crust into the bottom of each liner. Spoon the mixture into each cupcake liner and then put the cupcake tin in the fridge for 30 minutes to set, like with the full pie pan of cheesecake.
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