Vegan No Bake Pumpkin Cheesecake Recipe
Well, I've been forced back into NO BAKE cheesecake territory and let me tell you, I'M NOT HAPPY ABOUT IT! However, as usual I turned this major speed bump into a major WIN with 2 New recipes for No Bake Pumpkin Cheesecake!
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WHY I AM VEGAN- MY STORY -
Double Pumpkin Cheesecake
Cheesecake INSIDE a Pumpkin
Reimagine your desserts this Thanksgiving
Recipe:
▪ 1 Pumpkin (9 inch or 23cm diameter)
-Cut a 2 inch ring around the center of the pumpkin. Try to use a section that is pretty vertical, and make sure that the bottom of the pumpkin ring is flush to the sheet pan when laying down.
-Carve out the seeds and guts and trim the ring to about ⅓ inch or 8mm in width
-Take the top and bottom of the pumpkin and roast them at 350F 175C for 45 minutes. Scoop out the flesh and blend it into a pumpkin puree that you will use for this recipe, but you’ll definitely have leftovers for more pumpkin recipes
Crust:
▪ 1-Pack Graham Crackers (140g)
▪ 1/2c Toasted Walnuts (50g)
▪ ½ tsp Cinnamon (2g)
▪ 2 Tbsp Sugar (20g)
▪ ½ tsp Salt (3g)
▪ 1 Tbs Flour (8g)
▪ ½ Stick Melted Butter (56g)
-Blend everything except butter on high until it's fine sandy crumbs
-Slowly pour in melted butter while blending
-VERY IMPORTANT DETAIL: When building the cak with the graham cracker mix and press down firmly with a flat-bottom glass, making sure that there are no gaps between the base and the pumpkin ring
-Bake the crust with the pumpkin at 350F 175C for 10 min
Filling:
▪ 4 blocks Room Temp Cream Cheese (900g)
▪ 3/4 cup Sugar (150g)
▪ ½ cup Brown Sugar (110g)
▪ 1 tsp Salt (4g)
▪ ½ cup Sour Cream (120g)
▪ 2 tsp Vanilla Extract (12g)
▪ 4 Eggs (Room Temp)
▪ 2 cups Pumpkin Purée (425g)
▪ 2 tsp Pumpkin Pie Spice (6g)
-Mix the cream cheese, sugars, salt, and sour cream together till COMPLETELY smooth.
-Then add the vanilla and add each egg one by one by mixing them just until incorporated.
-Fold in the pumpkin puree and pumpkin spice.
-Pour the batter into the pumpkin ring until the very top, then bake at 350F 175C for 60-75 minutes.
-After the cheesecake is solid but still jiggly, turn off the oven and let it cool to room temp with the door closed
Whipped Cream:
▪ 1 cup Heavy Cream
▪ ½ tsp Vanilla Extract (3g)
-Whip together till creamy… most recipes for whipped cream have sugar, but the cheesecake is sweet enough in my opinion
#cheesecake #pumpkincheesecake #dessert #pumpkinspice #recipe
Pumpkin Cheesecake Recipe - How to Make Pumpkin Cheesecake
Learn how to make a Pumpkin Cheesecake Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Pumpkin Cheesecake Recipe!
Cheesecake Pumpkin Walnut - Wicked Good Eats
Pumpkin Walnut Cheesecake - Wicked Good Eats
Pumpkin Cheesecake Recipe
Pumpkin Cheesecake - A very forgiving cake, very easy to make with simple preparation. You may use pumpkin puree in a can, but I always love to prepare homemade fresh one. Hope you will be inspired to make something in this fall season. Enjoy!
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Ingredients :
For 7x7 inch square baking pan.
Pumpkin puree
Fresh sugar pumpkin (chunked)
Crust
120g (1 cup) ginger nut cookie crumbs
30g (1/4 cup) almond meal
30g (2 tbsp) castor sugar
50g (1/4 cup) melted unsalted butter
Pumpkin Cheesecake
400g (2 cups) cream cheese (softened)
1 1/2 vanilla extract
100g (1/2 cup) castor sugar
60g (1/4 cup) plain yogurt
2 eggs (whisked)
230g (1 cup) fresh pumpkin puree (you may use a can one)
2 tsp cinnamon powder
1/2 tsp nutmeg powder
1/4 cup pecan nuts (chopped)
Top
200g (1 cup) whipping cream
3 tbsp roasted coconut flakes
2 tsp cinnamon powder (for sprinkle)
Instructions :
Fresh pumpkin puree
1. Cut the pumpkins into chunks. Transfer them onto a glass pan and cover with lid. Bake at 200°C / 400°F for 35-40 min or until it is soft.
2. Pulse the cooked pumpkin in a food processor until it is mashed.
3. Set aside.
Crust
4. In a food processor, pulse the cookies a few times until fine.
5. Transfer the cookie crumbs into a large bowl. Add the almond meal, sugar and butter, and mix until well combined.
6. Transfer the mixture into the prepared pan (lined with parchment paper).
7. Use a spatula to press down and level the surface. Set aside.
Cheesecake
8. In another large bowl, whisk the cream cheese until softened. Add vanilla and sugar, and mix until well combined. Add the yogurt and mix well.
9. Whisk the eggs, and add into the cream cheese mixture. Mix until well combined.
10. Pour half the cream cheese mixture onto the pan. Freeze for at least 30 min or until the layer is set. (Save the other half)
11. Add the pumpkin puree, cinnamon powder and nutmeg powder into the other half of the mixture. Mix until well combined.
12. Pour the pumpkin mixture onto the set layer. Use a spatula to spread it evenly.
13. Add the pecan nuts and spread evenly on top. Bake at 180°C / 350°F for 45-50 minutes.
13. Allow the cake to cool completely on the cooling rack. It might wiggle a little, that is normal. Refrigerate for at least 4-5 hours or overnight.
Top
14. In a bowl, whisk the whipping cream until stiff peaks.
15. Pour the whipped cream over the chilled cake. Sprinkle the coconut flakes and cinnamon powder.
16. Chill the cake for 30 min before cutting.
17. The cake is ready to cut and serve.
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Pumpkin Cheesecake and How To Avoid the Most Common Mistakes When Making It
Pumpkin Cheesecake (yield: 1 9-in round)
Cheesecake:
16 oz (454g) cream cheese, softened
1 c (213g) brown sugar
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1 c (227g) pumpkin puree
3 eggs
2/3 c (151g) heavy cream
1. Mix cream cheese, brown sugar, and spices. Stop and scrape the bowl a few times to make sure the mixture is completely smooth.
2. Add the pumpkin and mix until smooth.
3. With the mixer running on low, add the eggs one at a time. Wait until each egg is incorporated before adding the next.
4. Pour in the heavy cream and mix until homogeneous.
Crust:
8.8 oz (250g) cookies
3 oz (85g) butter, melted
1. Grind cookies into a powder. Add melted butter and mix.
Assembly:
1. Press the crust into a 9-in round cake pan.
2. Place the cake pan in a roasting pan or any larger pan.
3. Fill the cake pan with the cheesecake mixture.
4. Add hot water to the roasting pan until it goes roughly 2/3 of the way up the cake pan.
5. Bake at 300F for 70-80 minutes or until the center wobbles just slightly.
6. Let cool overnight before removing from the pan.
Cream Cheese Icing:
8 oz (227g) cream cheese, softened
4 oz (113g) butter, softened
1 c (113g) powdered sugar, sifted
1 tsp vanilla
1. Mix cream cheese and butter until smooth.
2. Add the powdered sugar and vanilla and mix until combined.