Indulge in the creamy, dreamy delight of a Vegan Pumpkin Cheesecake with Salted Caramel Topping that will make your taste buds dance with joy! This decadent dessert is not only a feast for the eyes but also a guilt-free treat that everyone can enjoy, regardless of dietary preferences. With its rich pumpkin flavor and luscious caramel drizzle, this cheesecake is sure to steal the spotlight at any gathering. Ready to impress your friends and family? Let’s dive into this easy, mouthwatering recipe that proves you can have your cake and eat it too—without any dairy or eggs!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 1/2 cups cashews (soaked)
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- 1/4 tsp salt
- 1/2 cup dates (for caramel)
- 1/4 cup almond milk (for caramel)
- 1/4 tsp sea salt (for caramel)
Instructions
- Soak cashews in hot water for at least 2 hours or overnight to ensure a creamy texture. Drain and rinse thoroughly.
- Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper, ensuring the sides are well-covered.
- For the crust, pulse 1 cup of graham cracker-style vegan cookies or nuts in a food processor until fine crumbs form. Mix with 3 tablespoons melted coconut oil and press firmly into the bottom of the pan.
- In a high-speed blender, combine soaked cashews, pumpkin puree, maple syrup, coconut oil, vanilla extract, pumpkin spice, and salt. Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
- Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake for 50-60 minutes until the edges are slightly golden and the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door cracked for 30 minutes to prevent cracking.
- Remove from oven and let cool completely at room temperature for 2 hours, then refrigerate for at least 4 hours or overnight to set fully.
- For the salted caramel, blend dates, almond milk, and sea salt in a high-speed blender until smooth and creamy. If too thick, add a little more almond milk.
- Before serving, drizzle the salted caramel over the chilled cheesecake. Optionally, garnish with chopped pecans or a sprinkle of pumpkin spice.
- Slice and serve chilled. Store in the refrigerator for up to 5 days in an airtight container.
Tips
- Soaking Cashews: For the creamiest texture, soak your cashews for at least 2 hours or overnight. This step is crucial for achieving that luscious cheesecake consistency.
- Crust Alternatives: If you’re looking for a gluten-free option, substitute the graham cracker-style cookies with gluten-free cookies or nuts like almonds or walnuts.
- Blending Smoothly: Use a high-speed blender to ensure your cheesecake filling is completely smooth. Don’t forget to scrape down the sides to incorporate all ingredients evenly.
- Prevent Cracking: To avoid cracks on your cheesecake, allow it to cool gradually in the oven after baking by leaving the door slightly ajar for 30 minutes.
- Chill Time: Patience is key! Let the cheesecake cool at room temperature before refrigerating for at least 4 hours or overnight to set properly.
- Caramel Consistency: If your salted caramel is too thick, simply add a splash more almond milk until you reach your desired drizzling consistency.
- Garnishing: Elevate your cheesecake by garnishing it with chopped pecans or a sprinkle of pumpkin spice for an extra touch of flavor and presentation.
- Storage: Keep any leftovers in an airtight container in the fridge for up to 5 days—if it lasts that long!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 8g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 0mg
