Pumpkin Cheesecake

Pumpkin Cheesecake {Free From: gluten & grains, dairy, eggs, and refined sugars}

So about this gluten-free, vegan, and paleo pumpkin cheesecake…  I’ll only say it was cheesecake-y, pumpkin-y, autumn-y, and absolutely divine and I’ll let the photos tell you the rest ;)

Pumpkin Cheesecake {Free From: gluten & grains, dairy, eggs, and refined sugars}

Pumpkin Cheesecake {Free From: gluten & grains, dairy, eggs, and refined sugars}

I’ll also mention that it’s a cashew “cheesecake,” so there’s no actual dairy {i.e. cheese} in it, but I assure you it tastes every bit as good as a real cheesecake. Just thought I’d mention it since I always get a “where’s the cheese?” question on these raw-style cakes :)

UPDATE:

So it’s no secret I love pumpkin. And it’s also no secret I absolutely love this cake. This is my ultimate favorite pumpkin dessert to date. So naturally I’ve been making plenty of it… I recently tried a new variation that I really loved for multiple reasons.

Pumpkin Cheesecake {No-Bake and Free From: gluten & grains, dairy, eggs, and refined sugars}

I loved it’s simplicity, since it made the recipe completely no-bake.

Pumpkin Cheesecake {No-Bake and Free From: gluten & grains, dairy, eggs, and refined sugars}

I loved it’s new nuttier flavor — nuts naturally go so well with pumpkin.

Pumpkin Cheesecake {No-Bake and Free From: gluten & grains, dairy, eggs, and refined sugars}

And I loved that it addressed the questions and feedback some of you had with the baked crust.

Pumpkin Cheesecake {No-Bake and Free From: gluten & grains, dairy, eggs, and refined sugars}

The only down-side is that the baked version has an incredible golden baked crust, the color of which you lose with the nutty crust. Ah, but such is the trade-off — take it or leave it :) I decided for that reason to leave both versions of the recipe up. Suit yourself and pick the version that catches your eye most — baked golden beauty or  almost effortless nutty pumpkin goodness… I have to say I’m now swayed towards the latter, but I’ll let you decide for yourself.

Old Recipe:

4.0 from 2 reviews
Gluten-Free, Vegan, and Paleo Pumpkin Cheesecake
Author: 
Prep time: 
Cook/Chill Time: 
Ready In: 
Makes: 6″ cheesecake; double ingredients for a larger sized cake
 
Ingredients
Crust Ingredients:
  • 3 tbsp coconut oil, melted
  • 3 tbsp maple syrup (or liquid sweetener of your choice)
  • ½ tbsp pure vanilla extract
  • 7 tbsp pumpkin puree (I used 1 15oz can pumpkin puree in total for this recipe and took the 7 tbsp from that. You can also use your own cooked pumpkin puree but make sure it’s not too runny; strain the liquid out if necessary)
  • dash of salt
  • ½ tsp cinnamon
  • ½ cup coconut flour
  • 3 tbsp tapioca flour
White Layer Ingredients:
  • 1½ cups raw cashews, presoaked and strained (soak overnight for best results, or soak in boiling water for 20 minutes if in a rush)
  • 3 tbsp lemon juice
  • 2 tbsp non-dairy milk
  • 6 tbsp maple syrup (or liquid sweetener of your choice)
  • 2 tsp pure vanilla extract
  • dash of salt
Pumpkin Layer Ingredients:
  • White layer mixture, minus ¾ cup of it, which should be set aside (see step 4)
  • 2 tbsp maple syrup (or liquid sweetener of your choice)
  • 2 tbsp coconut oil, liquified
  • 1¼ cups pumpkin puree (or remainder of the 15oz can — see note in crust ingredients)
  • 2 tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp cloves
  • ⅛ tsp nutmeg
  • ⅛ tsp ground ginger
Instructions
  1. Pre-heat oven to 350F. Oil a 6″ springform pan and set aside.
  2. Place coconut oil, maple syrup, vanilla, pumpkin puree, salt, and cinnamon in a medium mixing bowl and use an immersion blender to blend the mixture into a smooth consistency (note: if you don’t have an immersion blender, blend all the ingredients in a regular blender and then pour into a mixing bowl). Add coconut and tapioca flours and mix well using a wooden spoon until everything is thoroughly combined.
  3. Scoop out the mixture into the springform pan. Use your hands to press the mixture down along the bottom and up around the walls of the pan forming a tall crust (should be about 1/16 – ¼″ thick everywhere). Use a fork to pierce some holes along the base of the crust to prevent bubbling during baking. Bake in a pre-heated oven for 20 minutes. Remove from oven and allow the crust to cool in the pan on a wire rack.
  4. In the meantime, place all white layer ingredients into a high-speed blender (I used my Vitamix for this recipe) and process until mixture is smooth. Scoop out and set aside ¾ cup of this mixture.
  5. Add pumpkin layer ingredients to the blender to the remaining mixture and blend until mixture is smooth and uniform.
  6. Pour pumpkin cheesecake mixture into the crust in the springform pan. Smooth out the mixture a little using a spatula. Pour white layer ingredients (that were set aside in step 4) on top of the pumpkin layer, being careful not to mix the two layers in the process. Gently smooth out the surface.
  7. Freeze the cheesecake for 4-5 hours (or overnight) to set, and then transfer and store in the fridge until ready to serve. You can also have it straight out of the freezer as a pumpkin ice-cream cake, but when you have it out of the fridge it has the consistency, texture, and flavor of a real cheesecake (and that’s just how I like mine :) ). Enjoy!

———–

New Recipe:

4.0 from 2 reviews
Pumpkin Cheesecake {No-Bake, Gluten & Grain-Free, Dairy-Free, Refined Sugar-Free}
Author: 
Prep time: 
Cook/Chill Time: 
Ready In: 
Makes: 6" cake {double for 9" cake}
 
Ingredients
Crust ingredients:
  • 1¼ cups raw almonds {or another nut}
  • 6 soft medjool dates, pitted
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil
White Layer Ingredients:
  • 1½ cups raw cashews, presoaked and strained {soak overnight for best results, or soak in boiling water for 20 minutes if in a rush}, at room temp
  • 3 tbsp lemon juice, at room temp
  • 2 tbsp non-dairy milk, at room temp
  • 6 tbsp maple syrup (or liquid sweetener of your choice), room temp
  • 2 tsp pure vanilla extract
  • dash of salt
Pumpkin Layer Ingredients:
  • White layer mixture, minus ¾ cup of it, which should be set aside (see step 4)
  • 2 tbsp maple syrup (or liquid sweetener of your choice)
  • 2 tbsp coconut oil, liquified
  • 1¼ cups pumpkin puree, room temp
  • 2 tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp cloves
  • ⅛ tsp nutmeg
  • ⅛ tsp ground ginger
Instructions
  1. Place all crust ingredients into a food processor and process into a sticky crumble. Transfer into a springform pan and shape into a crust {either by flattening it entirely to the bottom, or pushing it up the sides a little for a taller crust effect}. Set aside.
  2. Place all white layer ingredients into a high-speed blender {I used my Vitamix for this recipe} and process until mixture is smooth. Scoop out about ¾ cup of this mixture into a bowl and set aside.
  3. Add pumpkin layer ingredients to the blender to the remaining mixture and blend until mixture is smooth and uniform.
  4. Pour pumpkin cheesecake mixture into the crust in the springform pan. Smooth out the mixture a little using a spatula. Pour white layer ingredients (that were set aside earlier) on top of the pumpkin layer, being careful not to mix the two layers in the process {you can freeze the pumpkin layer for about 20 minutes first if you like to help it firm up, which makes adding the white layer without having the two layers mix up a lot easier}. Gently smooth out the surface.
  5. Freeze the cheesecake for 4-5 hours {or overnight} to set, and then transfer and store in the fridge until ready to serve. You can also have it straight out of the freezer as a pumpkin ice-cream cake, but when you have it out of the fridge it has the consistency, texture, and flavor of a real cheesecake {and that’s just how I like mine :) }. Enjoy!

Happy baking!

xo Audrey

P.S. If you’re looking for more allergy-friendly pumpkin treats, check out these 35 Paleo, Vegan, and Gluten-Free Pumpkin Desserts & Treats to Try Out This Fall. Most especially, you might want to give these Starbucks Copycat Gluten-Free, Vegan, and Paleo Pumpkin Scones and this Vegan and Gluten-Free Pumpkin Bread a go ;)

~~

** A big thanks to Jill @ Real Food Forager  and Shirley @ All Gluten-Free Desserts for featuring this recipe!

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