Sweet Pumpkin and Pecan Cheesecake
This Sweet Pumpkin and Pecan Cheesecake is a delicious and festive fall dessert. It's made with a creamy vegan cream cheese filling, a sweet pumpkin puree, and a pecan-graham cracker crust. The cheesecake is baked until the center is set and then cooled before being served. Before serving, sprinkle with chopped pecans.
This recipe is a twist on the classic pumpkin cheesecake. I wanted to create a vegan version that was just as delicious and decadent as the original. I experimented with different ingredients and techniques until I came up with this recipe. The vegan cream cheese gives the cheesecake a creamy and tangy flavor, while the pumpkin puree adds sweetness and a beautiful orange color. The pecan-graham cracker crust adds a crunchy and nutty flavor to the cheesecake. This cheesecake is sure to be a hit at your next holiday party!
Prep time: 15 | Cook time: 45 | Serves: 8
Ingredients
- Vegan cream cheese (16 ounces)
- Pure pumpkin puree (16 ounces)
- Pure maple syrup (1/2 cup)
- Ground cinnamon (1 teaspoon)
- Ground nutmeg (1/2 teaspoon)
- Pecans, chopped (1 cup)
- Gluten-free graham cracker crumbs (1 cup)
- Dairy-free butter, melted (1/4 cup)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the vegan cream cheese, pumpkin puree, maple syrup, cinnamon, and nutmeg. Mix until smooth.
- In a separate bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan.
- Pour the pumpkin filling over the crust and bake for 40-45 minutes, or until the center is set.
- Remove from the oven and let cool completely.
- Before serving, sprinkle with chopped pecans.
Why It Works
- The vegan cream cheese gives the cheesecake a creamy and tangy flavor.
- The pumpkin puree adds sweetness and a beautiful orange color.
- The pecan-graham cracker crust adds a crunchy and nutty flavor to the cheesecake.
- Baking the cheesecake until the center is set ensures that it is cooked through but not overcooked.