How could anyone be sick of pumpkin when this cheesecake exists?! It's rich, sweet, and the pop of pomegranate arils against the creamy pumpkin spice filling is so delightful! This cheesecake will be the star of any Thanksgiving dessert spread.

Pumpkin Pomegranate Cheesecake [Vegan, Gluten-Free]

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For the Crust:

  • 1 cup oats
  • 1/2 cup pumpkin
  • 1/2 cup pomegranate seeds
  • 1 tablespoon maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1 banana

For the Filling:

  • 1 cup cashews
  • 1/2 cup pumpkin
  • 2 tablespoons coconut water
  • 1 teaspoon pumpkin pie spice


To Make the Crust:

  1. Preheat oven to 350°F. In a large bowl combine all ingredients. Pour onto parchment paper lined cookie sheet and spread out evenly about an inch thick. Bake 20-25 minutes. Remove from oven and set aside.

To Make the Filling:

  1. Blend all ingredients together until smooth. Pour evenly on top of crust and top with pomegranate seeds. Place in freezer for at least 2 hours. Serve.


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