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Vegan Pumpkin Cheesecake

Emily Blackwolf – The Vegan Creative
Rich and decadent with a hint of orange, this vegan cheesecake will have your guests clamoring for seconds
5 from 1 vote
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Prep Time 25 minutes
Cook Time 40 minutes
Cooling time 3 hours 20 minutes
Total Time 4 hours 25 minutes
Course Dessert
Servings 16

Ingredients
  

Crust (2):

  • I use store-bought vegan graham cracker crust This full recipe yields 2 cheesecakes

Topping Ingredients:

  • 1 Cup slivered almonds
  • 1/3 Cup packed brown sugar
  • 1 TBSP plant butter best at room temperature or softer

Filling Ingredients:

  • 1 Cup raw almonds and/or cashews* I’ve tried cashews alone, almonds alone, and a combination of both and it’s all tasty
  • 1/4 Cup slightly heaping mashed banana
  • 2 TBSP plant butter
  • 12.3 oz. Tofutti or other vegan cream cheese 1.5 8-oz. tubs
  • 1/3 Cup packed brown sugar + 1 TBSP
  • 6 TBSP cornstarch
  • 2 TBSP lemon juice
  • 1 scant TBSP vanilla extract
  • 1/4 tsp. Orange oil
  • 1/4 tsp. Salt
  • 1 15 oz. can pumpkin puree
  • 3/4 tsp. Cinnamon
  • 1/2 tsp. Ground ginger
  • 1/4 tsp. Nutmeg

Instructions
 

Topping Instructions:

  • In a small/medium skillet on medium-high heat, toast almonds until fragrant and starting to get golden-brown.
  • While almonds are toasting, put brown sugar and plant butter in a bowl. When almonds are done toasting, add hot almonds to the bowl and mix all together until they’re well coated in the brown sugar and butter. Set aside.
  • Preheat oven to 355º F

Filling Instructions:

  • Put all of the filling ingredients into a high-powered blender (I use a Vitamix), and blend until smooth (it blends best when you add the nuts* first, then wet ingredients except pumpkin, then the dry ingredients, and then the pumpkin)
  • Pour the mixture into graham cracker crust(s)
  • Bake at 355º F for about 20 minutes
  • Remove from oven and sprinkle the topping onto cheesecakes
  • Put back in oven and continue baking for another 20 minutes. (Cake will be done when top is lightly puffed and edges of cake are golden.
  • Remove from oven and let sit for 20 minutes, then refrigerate for at least 3 hours (but preferably overnight)

Slice with a very sharp knife that’s been dipped in cold water – it will really help the cake cut smoothly and cleanly!

    Notes

    *If you don’t have high-powered blender, be sure to soak the almonds/cashews for the filling for at least 4 hours.
    Keyword autumn, Bakery, christmas, comfort food, holiday, potluck, thanksgiving, Vegan