Up next in 10
The perfect vegan fall dessert does exist, and it's this baked vegan pumpkin cheesecake! Its warm pumpkin pie spice pairs wonderfully with its cool and creamy dairy-free pumpkin cheesecake filling. A true crowd-pleaser, this cheesecake is a great choice for Thanksgiving dessert; no one will be able to detect that there's no dairy or eggs!
Follow along with the recipe here: https://www.stephsunshine.com/vegan-life/vegan-pumpkin-cheesecake/
Get my vegan Graham crackers recipe here: https://www.stephsunshine.com/vegan-life/vegan-graham-crackers/
Or search all my vegan recipes here: https://www.stephsunshine.com/vegan-life/all-recipes/
Show More Show Less View Video Transcript
0:00
This cheesecake is absolutely divine.
0:03
It's made with real pumpkin puree and
0:05
warm pumpkin pie spice, but it doesn't
0:08
have any dairy, eggs, or even
0:10
store-bought vegan cream cheese. Hey,
0:13
welcome back. Today, I am sharing one of
0:15
my favorite fall recipes, which is my
0:18
vegan pumpkin cheesecake. I actually
0:20
made this recipe because so many vegan
0:23
cheesecake recipes use store-bought
0:25
vegan cream cheese, and there are two
0:28
problems with that. For one, the flavor
0:30
and texture of vegan cream cheese really
0:33
varies depending on which brand you buy,
0:36
so your results might vary. And two, I
0:39
don't live in the US anymore. I live in
0:40
Taiwan and I hardly even see regular
0:43
cream cheese, let alone vegan cream
0:45
cheese here. So, we are doing something
0:47
a little bit different, but don't worry
0:50
because it is super easy. So, to start,
0:52
we're just going to preheat our oven to
0:54
375°
0:56
F. And we are also going to grease a 9
1:00
in spring form pan with this recipe. Uh
1:03
I'm using vegan butter, but you could
1:05
also use a little bit of oil. All right,
1:07
so next we're just going to take 1 and
1:09
1/4 cups of cashews and soak them in hot
1:12
water for 10 minutes. I haven't found
1:14
any pre-made vegan graham cracker
1:16
crumbs, so I am just going to take my
1:18
homemade vegan graham crackers and I'm
1:21
just going to pulse the blender until I
1:23
have 1 and 3/4 cups of crumbs. If you
1:25
want the recipe for the graham crackers,
1:27
I will also link that in the description
1:29
below. All right, so we are going to
1:31
make this graham cracker crust by mixing
1:34
up the crumbs with 2 tbsp of vegan brown
1:38
sugar and a teaspoon of pumpkin pie
1:40
spice. Then I'm just going to add 6
1:42
tablespoon of melted vegan butter. If
1:46
your 6 tablespoons isn't enough to bring
1:48
it all together, you can add a little
1:50
bit of water if needed, but this should
1:53
be a good amount. All right. So, now
1:55
we're just going to press that into the
1:56
pan. Uh, I'm smoothing out the bottom
1:59
with a glass. And then I'm going to
2:02
press it about halfway up the sides. I
2:04
want to try to keep it as even as
2:06
possible on the sides and not too far up
2:08
the pan because I don't want the crust
2:10
to be higher than the actual cheesecake.
2:12
And we're just going to pop that in the
2:14
oven for 10 minutes and then set it on a
2:16
wire rack to cool. After you take it out
2:18
of the oven, you're also going to want
2:19
to reduce your heat to 325° F. Okay, so
2:23
next we're going to make the filling.
2:24
I'm going to warn you, depending on the
2:26
size of your blender, this filling might
2:29
be too much to do in one batch. So, you
2:32
might need to blend up parts of it at a
2:34
time and then kind of mix it all
2:36
together. My blender jar is just big
2:38
enough to hold all this. Uh, so if you
2:42
have something that's like 6, seven cups
2:45
or larger, you should be okay. So, we're
2:47
going to get the blender jar and just
2:49
add 12 oz of silken tofu, your soaked
2:53
and drained cashews, 1 and a3 cups of
2:56
pumpkin puree, which is not the same as
2:59
pumpkin pie filling, 1 cup of full fat
3:02
canned coconut milk, half a cup each of
3:05
vegan white sugar and brown sugar, 1/4
3:09
cup each of cornstarch and lemon juice,
3:12
1 and 1/2 tbsp of nutritional yeast, 2
3:16
tsp teoons of vanilla, half a tablespoon
3:18
of pumpkin pie spice, and half a
3:20
teaspoon of salt. So, we're going to
3:22
start off the blender on a low speed and
3:24
then just gradually increase the speed.
3:27
And then you're going to let it blend
3:28
for a few minutes until everything is
3:31
totally smooth. Now, I'm going to put my
3:34
cooled spring form pan and the pie crust
3:37
into a 10-in silicone cake pan, which I
3:42
think is the best way to protect the
3:43
cake from leaks in your water bath. Um,
3:47
you could also wrap it in a few layers
3:48
of heavy duty aluminum foil and then use
3:52
like a roasting bag or something on the
3:54
outside of it, but I just find this
3:56
silicone cake pan easy. It's reusable
3:59
and I prefer it. So, if you can find one
4:02
of those, definitely grab one. And then
4:04
we can just pour our filling right into
4:06
the pan. For your water bath, ideally,
4:09
you want to use a large roasting pan,
4:12
but I actually couldn't find one locally
4:15
because not many people have ovens, and
4:18
the ovens here are quite small. So, I am
4:20
just using this 12-in cake pan that I
4:23
found instead. Before you put your
4:24
cheesecake in the oven, you want to just
4:26
boil just enough water to fill your pan
4:30
with the cheesecake in it. Uh you don't
4:32
really need to bring it to a full boil.
4:34
If it just starts to bubble just a
4:35
little bit, that's fine. And you're
4:37
going to put your cheesecake at the
4:38
center of your roasting pan. And then
4:41
put that whole thing in the oven on the
4:43
middle rack. And I like to use a large
4:46
mixing cup for this because it's
4:47
somewhat small and easy to pour. Um and
4:50
just pour that into the roasting pan.
4:52
Just be careful not to splash any water
4:55
inside the cheesecake or the silicone
4:58
mold. And you also don't want to fill
5:00
the water all the way up to the top of
5:02
the silicone mold. Maybe just fill it up
5:04
2/3 of the way to the top of the
5:06
silicone mold. All right. And we are
5:09
just going to bake this for 55 minutes.
5:11
If you are not using a water bath, you
5:14
can bake it for 45 minutes instead. What
5:16
you're looking for is the cake to be
5:18
firm around the edges with when you move
5:20
it a little bit, it the center will
5:22
jiggle a little. Definitely don't
5:24
overbake it because you'll end up with
5:26
cracks on the top and we don't want
5:28
that. Once it's done, we're just going
5:30
to crack the oven door just a little bit
5:33
and leave it cool down inside the oven
5:36
for 1 hour. Then you can put it in the
5:39
fridge to chill for either 4 hours or
5:41
overnight. All right, the cheesecake is
5:43
almost ready. I'm just going to make
5:45
some caramel sauce to drizzle over top.
5:47
So, basically, I'm just taking half a
5:50
cup of sugar and I'm going to melt that
5:52
down on the stove until it turns nice
5:55
and golden. And then, you want to be
5:57
careful here cuz it'll splash out. But
5:59
you're going to add half a cup of canned
6:01
coconut milk. Mix that in and also add
6:05
about an 1/8 of a teaspoon of salt. My
6:07
cheesecake is ready. I've put some
6:09
coconut whipped cream and cinnamon
6:12
around the edges. And then once it's
6:14
sliced, then I'm just going to drizzle
6:15
some caramel on top.
6:19
And that's it.
6:26
So, I am not always the biggest fan of
6:29
all the pumpkin spice everything that
6:31
comes in the fall, but this pumpkin and
6:34
these warm spices just pair so perfectly
6:37
with the cool and creamy cheesecake. It
6:40
is just
6:42
so delicious.
6:43
Well, that is it for this recipe. If you
6:46
do try it, please let me know what you
6:48
think. Leave me a comment here or on my
6:51
website. Thank you so much for being
6:53
here and I'll see you next time.
6:57
[Music]
#Food & Drink
#Desserts
#Food