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Pumpkin Caramel Cheesecake (vegan + gluten-free)

Dreamy baked dairy-free pumpkin cheesecake with a spiced cereal crumb crust and salted caramel swirl. The right simple vegan vacation dessert!

Pumpkin Caramel Cheesecake (vegan + gluten-free)


I usually share a brand new spin on pumpkin pie each November, however this yr I believed I’d go pie adjoining and create the proper pumpkin CHEESECAKE as a substitute. And I’m not speaking no-bake freezer cheesecake, I’ve performed that earlier than, and whereas it’s a creamy fall fave I needed a comfortable, golden-edged, actual deal baked recipe this time. So I’ve blended and baked and style examined, and I completely adore the outcomes. And the salted SunButter caramel swirl on prime is simply the fancy-ish of entirety this cheesecake doesn’t want however positively deserves.

Pumpkin Caramel Cheesecake (vegan + gluten-free)

The Excellent Vegan Pumpkin Cheesecake

This recipe is dairy-free and egg-free, made with more healthy elements however nonetheless positively decadent sufficient to be vacation shareable. With three most important part, every a bit simpler to prep than the one earlier than, it actually does come collectively fairly shortly. Simply be sure you prep it a day forward of time so it might totally chill earlier than serving time.

Gluten-Free Crumb Crust (made with cereal!)

This has shortly develop into my favourite method to make a “cookie” crumb crust texture however gluten-free and and not using a bunch of added sugars or oils. Grind up your favourite cereal (a toasted brown rice selection is my go to) to a sandy crumb texture, then add a bit sweetener, a bit spice, and a bit little bit of seed butter to assist it crisp and brown. On this case we’re utilizing…

  • Crispy brown rice cereal. Toasted not puffed is necessary right here, a flake cereal and even granola may work as properly. Impartial flavored and never sweetened is right.
  • Maple syrup. Or agave or honey can be effective too.
  • Creamy SunButter. This provides it simply the correct quantity of binding and fats to chop with out crumbling, and nonetheless be one of the best buttery, cookie-ish distinction to the creamy filling.
  • Pumpkin pie spice. Or a combination of cinnamon, ginger, nutmeg, allspice, and cloves.
  • Salt. We don’t need it to only be candy, a bit salt is nice for distinction too.

Creamy Dairy-Free Pumpkin Filling

There are fairly just a few ingredient concerned in creating the proper silky pumpkin spice cheesecake filling that units with none eggs and is a scrumptious stability of cream cheese tang and dessert candy…

  • Uncooked cashews. Soaked at the least 3 hours (or half-hour in boiling water in the event you’re in a pinch!)
  • Coconut cream. Simply the strong stuff scooped out of a can of chilled full fats coconut milk.
  • Almond milk. Simply sufficient to get the combination to mix, a couple of half a cup.
  • Dairy-free cream cheese. I used a cashew based mostly selection, however any type needs to be effective.
  • Pumpkin puree. That is important in fact, see title.
  • Tapioca starch. To assist thicken and set the filling with out eggs, cornstarch can be effective too.
  • Coconut sugar. Or any granulated sweetener you want: cane sugar, brown sugar, and many others.
  • Coconut oil. Just a bit bit helps rather a lot with creating the creamiest texture attainable.
  • Lemon juice. For a bit further pop, omit if the cream cheese alone is sufficient tang for you.
  • Vanilla and pumpkin pie spice.

Salty Candy SunButter Caramel Sauce

The scrumptious ending swirl to our already decadent dessert: SunButter caramel sauce. And even higher, this one requires no cooking in any respect only a easy whisk. Mix Creamy SunButter with equal components liquid sweetener of selection (I used maple syrup, the flavour is so yummy with pumpkin spice!), a pair tablespoons of coconut oil, vanilla, and salt. Whisk till silky and drizzle-able, heating briefly if it’s too thick or chilling briefly if it’s too skinny. You should use this sauce for therefore many issues, however swirling on prime of your cooled and ready-to-be-cut pumpkin cheesecake ought to positively be considered one of them.

Pumpkin Caramel Cheesecake (vegan + gluten-free)

Extra Cozy Fall Treats You’ll Love

Pumpkin Caramel Cheesecake (vegan + gluten-free)


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Pumpkin Caramel Cheesecake

  • Creator: Natalie
  • Prep Time: 1 hour
  • Chilling Time: 8 hours
  • Cook dinner Time: 55 minutes
  • Whole Time: 9 hours 55 minutes
  • Yield: 8 slice 1x
  • Class: cake
  • Technique: baking
  • Delicacies: american


Dreamy baked dairy-free pumpkin cheesecake with a spiced cereal crumb crust and salted caramel swirl. The right simple vegan vacation dessert!

Crumb Crust

  • 4 cups (160g) crispy rice cereal
  • 1/4 cup (80g) maple syrup
  • 1/4 cup (65g) Creamy SunButter
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt

Pumpkin Spice Filling

  • 1 cup (120g) uncooked cashews, soaked 3+ hours
  • 1 cup (220g) coconut cream
  • 1/2 cup (120g) almond milk
  • 8 ounces vegan cream cheese
  • 1 cup (120g) pumpkin puree
  • 3 tbsps tapioca starch
  • 1 tsp vanilla extract
  • 2/3 cup (100g) coconut sugar
  • 2 tbsp (25g) coconut oil
  • 2 tbsp lemon juice
  • 2 tsp pumpkin pie spice

SunButter Caramel Sauce

  • 1/4 cup (65g) Creamy Sunbutter
  • 1/4 cup (90g) maple syrup
  • 2 tbsp coconut oil
  • 1/2 tsp vanilla extract
  • Pinch of salt


For the crust:

  1. Preheat the oven to 350°F. Line a 9″ springform pan with parchment paper on the underside and flippantly grease the perimeters.
  2. In a meals processor, grind the cereal to tough crumbs.
  3. Add the remaining crust elements and course of till sticky and clumpy.
  4. Press firmly into the underside of the springform pan (utilizing the underside of a measuring cup helps!)
  5. Bake for 15-18 minutes till golden across the edges. Put aside to chill.

For the filling:

  1. Cut back the oven to 325°F.
  2. Mix all elements till very easy and creamy.
  3. Pour on prime of the crust and gently faucet to evenly distribute.
  4. Place a sheet pan on the decrease oven rack. Boil 2-3 cups water, and pour the boiling water into the pan.
  5. Place the cheesecake on the higher rack. Bake 50-60 minutes at 325°F, the perimeters needs to be flippantly browned and the center ought to now not jiggle.
  6. Cool half-hour, then refrigerate in a single day.

For the caramel sauce:

  1. Whisk collectively all of the elements till easy.
  2. If it’s too thick microwave 10-15 seconds and/or add an additional tablespoon of coconut oil. If it’s too skinny, chill briefly or add an additional tablespoon of SunButter.
  3. Drizzle on prime of the cooled cheesecake, slice, and revel in!

Key phrases: gluten free, dairy free, fall, thanksgiving, pumpkin spice, salted caramel, baked, simple, dessert


Pumpkin Caramel Cheesecake (vegan + gluten-free)



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