Happy Virtual Vegan Potluck Day Everyone!
My name is Faith and I’m excited to be apart of the party this month, hosted by Annie. I’ll be “bringing” a dessert to the potluck: a rich, creamy, Vegan Pumpkin Spice Cheesecake to be exact! There will be tons of other recipes and bloggers to discover, so make sure to use the “Go Forward” and “Go Back” buttons at the end of this post to navigate your way through the potluck!
Potlucks are amazing things, aren’t they? You get to sample so many different dishes and usually you get to discover a new food, dish or flavor that you’ve never tasted before and now love. Or, you might realize that you hate okra as much as you thought you would.
I especially love potlucks when I get to taste food from different countries and cultures. Tasting food from around the world has always been something I love to do. I’m excited to be apart of this Virtual Vegan Potluck and can’t wait to discover some new bloggers and recipes!
Let’s get to it, shall we?!
I’ve been wanting to make a vegan cheesecake for quite some time now and this Vegan Potluck finally got me around to experimenting. I must say that this experiment turned out pretty amazing too. The pumpkin filling is soft and creamy and just pumpkin-y enough. The crust may be my favorite part of the whole cake though! Pecans, walnuts, shredded coconut, and dates make for one decadent, rich and amazing combination.
And when you top that creamy pumpkin filling and rich pecan crust off with a raw chocolate drizzle, you end up with a dessert that will make vegans and non-vegans swoon.
I can’t wait to experiment with other cheesecake flavors. I’m pretty sure a Vegan Chocolate Cheesecake with Raspberry Drizzle will be happening in the near future.
I hope you enjoy this Vegan Pumpkin Spice Cheesecake as much as I do!
- 1 1/2 cup pecans
- 1/2 cup walnuts (or sub more pecans)
- 1/2 cup shredded coconut
- 1 1/2 cup medjool dates, pitted (about 12)
- 1/2 tsp cinnamon
- pinch of salt
- 2 tablespoons maple syrup
- 1 tablespoon water
- 2 cups cashews, soaked 6 hours and rinsed
- 1 cup pumpkin purée
- 1/4 cup coconut oil, melted
- 3/4 cup maple syrup
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 tablespoon + 1 teaspoon Pumpkin pie spice
- 1 tablespoon cacao powder (or cocoa powder)
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil, melted
- Set out a 9-inch spring form pan.
- To make the crust, start by pulsing the pecans and walnuts in a food processor until they are coarsely crushed, but not powdery. Add in the pitted dates, cinnamon and salt and process until combined. Drizzle in the maple syrup and water and pulse a few more times until you get a sticky mixture that holds together when pinched between your fingers.
- Place the mixture for the crust into your spring form pan and press it down firmly until level and firm. Place the crust in the freezer while you prepare the pumpkin filling.
- For the pumpkin spice filling, start by processing the soaked and rinsed cashews in your food processor until smooth and creamy, scraping down the edges of the processor bowl when needed. This may take 5-10 minutes, depending on the strength of your processor. Once the cashews are creamy* add in the remaining filling ingredients and process until completely combined and smooth.
- Pour the pumpkin filling into the spring form pan on top of the pecan crust and smooth out the filling with a spatula. Place the entire cheesecake into the freezer for about an hour to set.
- Right before serving the cheesecake make your chocolate drizzle by stirring the cacao powder, maple syrup and melted coconut oil together. After the cheesecake has set remove it from the freezer and top it off with the chocolate drizzle.
- Store the cheesecake in the freezer. To serve, remove the cheesecake from the freezer and hour before serving to soften.
- *My cashews, while creamy, clumped into a ball. Before I added in the remaining filling ingredients I used a spatula to spread out the cashew butter evenly on the bottom of the food processor bowl.
Be sure to check out all the other amazing plant-based dishes at the Virtual Vegan Potluck. To view the previous dessert go to Sarah’s blog “My Darling Vegan“. To move on to the next dessert, head on over to Marfaux’s blog “Marfigs’ Munchies.”