Go Back

Vegan Caramel Pumpkin Pecan Cheesecake

Vegan Caramel Pumpkin Pecan Cheesecake is the perfect dessert to add to your holiday dessert table! It is dairy free, gluten free, and refined sugar free but you would have absolutely no idea. It's so luscious and rich, with a gooey caramel pecan topping - a pumpkin dream!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 27 minutes
Course Dessert, Snack
Cuisine American
Servings 8

Ingredients
  

Base

  • 2 cups raw pecans
  • 1/2 cup oats *Or more nuts
  • 1 cup pitted medjool dates *Soaked in hot water for 15 mins
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger

Cheesecake Filling

  • 1 1/2 cups raw cashews
  • 1/3 cup full-fat canned coconut milk
  • 1/3 cup pumpkin puree
  • 1/3 cup maple syrup
  • 1/4 cup cacao butter or coconut oil, melted
  • 1/4 cup thick coconut yogurt
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves *optional

Caramel Pecan Topping

  • 1 can full-fat canned coconut milk
  • 1/2 cup maple syrup
  • 2 tbsp coconut sugar
  • 1 tsp vanilla extract
  • 1 cup chopped pecans

Instructions
 

Base

  • Add the pecans and oats to a food processor, processing until they've broken down. Then add the dates and spices, processing again until a sticky mixture forms.
  • Press the mixture into the bottom of a spring form pan. Set aside.

Filling

  • Add all of the ingredients to a high-powered blender (I like to add the coconut milk first). Blend for a few minutes until completely smooth, stopping to scrape down the sides as needed. Taste and adjust as you'd like (more spices, maple syrup, etc).
  • Pour the filling over the base. Freeze for 4-5 hours until completely firm.

Caramel pecan topping

  • Add all ingredients to a sauce pan (besides pecans) over medium heat. Bring to a boil, letting cook 6-7 mins, stirring frequently, until it begins to thicken. Turn the heat down slightly, keeping it at a good simmer.
  • Stir frequently, allowing it to cook another few minutes or so (it can take a little longer sometime), until it reaches a caramel consistency. Remove from the heat and stir in the pecans.
  • Let the mixture cool a little bit before pouring over the cheesecake. Return to the freezer.
  • Before serving, let the cheesecake thaw at room temp for at least 10-15 minutes. This will make cutting through the caramel easier as it'll harden in the freezer. Enjoy!

Notes

Store leftovers in the freezer and let thaw 10 minutes before enjoying.
Keyword dairy free cheesecake, gluten free desserts, healthy cheesecake, pumpkin cheesecake, raw vegan cheesecake, thanksgiving dessert, vegan cheesecake, vegan dessert, vegan thanksgiving