Pumpkin Cheese Cake

BY : PUBLISHED : November 28th, 2012 UPDATED: August 25th, 2021

Here is a very simple pumpkin cheese cake recipe that will satisfy the sweet tooth of anyone. This recipe is very sweet (as it should be), so adjust the sugar accordingly. Happy Baking.

 

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Pumpkin Cheese Cake

David Sterkel
Here is a very simple pumpkin cheese cake recipe that will satisfy the sweet tooth of anyone. This recipe is very sweet (as it should be), so adjust the sugar accordingly. 
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Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 512 kcal
METHOD Oven
DIET Vegan

Ingredients
  

Crust

  • 10 ounces of ginger snaps
  • 3 Tablespoons of Earth Balance
  • 1 teaspoon of kosher salt

Filling

  • 1 pack of silken tofu
  • 1 cup of cashews (raw)
  • 1 cup of canned pumpkin
  • 1 cup of sugar
  • 2 Tablespoons of corn or potato starch
  • 1 1/2 teaspoons of pumpkin pie spice
  • Juice of 1 lemon
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of baking soda

Topping

  • 1 can of full fat coconut milk
  • 1/4 cup of sugar
  • 3 Tablespoons of pumpkin puree
  • 1/4 teaspoon of salt
  • 1 teaspoon of pumpkin pie spice

Instructions
 

  • Day before you make the cheese cake: soak the cashews in water. Put the can of coconut milk in the refrigerator, top side down.
  • To make the curst, add all ingredients to a food processor. Wiz on high for a minute until the cookies have the texture of sand. Press the cookies into a spring loaded pan (or deep pie pan).
  • Preheat oven to 350
  • Drain the cashews and add to the food processor. Add the remaining ingredients and wiz on high until well incorporated and the cashews have broken down. If you want your pie a bit tarter, add more lemon.
  • Pour the mixture into the pie pan. Bake for 50 minutes. Allow the pie to sit in the refrigerator for 4-5 hours before serving.
  • Coconut Cream: this will only work if the cream is ice cold. Allow it to sit in the refrigerator for a minimum of 24 hours. Slowly turn the can over and cut off the top. Gently drain the water that has seperated from the coconut fat/cream. Add the cream to a cold metal mixing bowl. Use a hand mixer or blender on high for a few minutes to whip the cream. Add the remaining ingredients to continue to whip.

Nutrition

Calories: 512kcalCarbohydrates: 70gProtein: 6gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 766mgPotassium: 436mgFiber: 3gSugar: 41gVitamin A: 5645IUVitamin C: 2mgCalcium: 60mgIron: 6mg
Keyword cake, cashews, cheese cake, coconut, cream, dessert, fall, ginger cookies, pie, plant based on a budget, pumpkin, sweet, thanksgiving, vegan
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About David Sterkel

Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

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