Spicy-sweet pumpkin cheesecake with deep almond undertones: this seasonal treat will rock your taste buds. The base is made from almonds, oats, and coconuts and it's topped with a creamy and well-spiced cashew pumpkin cheesecake filling that can also stand in for pumpkin pie. Serve this awesome cheesecake with coconut whipped cream or maybe even a scoop of vegan vanilla ice cream.
Spicy Pumpkin Almond Cheesecake [Vegan, Gluten-Free]
Ingredients You Need for Spicy Pumpkin Almond Cheesecake [Vegan, Gluten-Free]
For the Crust:
- 3/4 cup almonds
- 1/2 cup gluten-free whole oats
- 1/3 cup coconut flakes
- 2 tablespoons brown sugar
- 1 tablespoon raw sugar
- A dash of salt
- 1/4-1/3 cup melted coconut oil
For the Filling:
- 3/4 cup raw cashews, soaked in hot water for 30-60 minutes
- 1 1/2 cups raw pumpkin
- 8 ounces vegan cream cheese
- 2/3 cup agave nectar or maple syrup
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon arrowroot powder
- 1 tablespoon tapioca flour
- 2 tablespoons cinnamon
- 1/2 tablespoon each allspice, nutmeg, cloves, ginger
- 1 tablespoon vanilla extract
- 1 1/2 tablespoons almond extract
- 2 tablespoons coconut oil, melted
- A dash of sea salt
For Serving:
How to Prepare Spicy Pumpkin Almond Cheesecake [Vegan, Gluten-Free]
To Make the Crust:
- Preheat oven to 350°F.
- Process the nuts, oats, and coconut in the food processor, leaving some texture. Then add the sugar and salt. Finally, pulse in the oil, stopping when you achieve a consistency that sticks together between your fingers.
- Bake the crust in a pre-greased 9-inch springform pan, 10 minutes. Then, allow to cool for a few minutes before adding the filling.
To Make the Filling:
- Preheat oven to 375°F.
- In a high-speed blender or food processor, add all filling ingredients and process until as smooth as possible. Taste and sweeten as needed.
- Bake for 25-30 minutes. You want to remove it from the oven when the center is still a little jiggly.
- Cool on the counter and then uncovered in the refrigerator to set for a couple hours. Serve with coconut whipped cream, extra maple syrup, or all by itself.
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About The Author
Travis Piper
See My RecipesI'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography. I write my blog Vegan Magic Time to share food-related experiences while living as an expatriate in Nicaragua. I work really hard to produce the most original, delicious vegan food that I can while balancing the demands of a busy lifestyle. Veganism is a way of life that demands exposure!
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