I can think of few things better than filling your entire house with the aroma of pumpkin, cinnamon, and sweet cozy autumnal undertones…
This blog is getting a wee bit crowded with all things pumpkin (in a good way, of course ;). Could there be a bad way to pumpkin anyhow?!)
Pumpkin muffins? Check. Pumpkin porridge? Yep. Bread pudding? The absolute best when made with pumpkin. Pumpkin cake? Yep. Multiples. Bread? You betcha. Pies and tarts? There’s chocolate pumpkin and plain pumpkin…
Perhaps the king of fall is pumpkin cheesecake though — there’s a no-bake version floating around on the blog that is a huge reader favorite. This year I decided to add a baked version to the collection as well. No such thing as too much cheesecake or pumpkin, right?
Plus you could make both the baked and no-bake versions to, ya know, extend the pumpkin dessert season even longer… ;)
This baked version was inspired by my EASY BAKED CHEESECAKE recipe, which has become a huge blog favorite for many in the past year. There’s a nutty and a nut-free version, so I just adapted the nutty version to be pumpkin themed and was so pleased with the result.
It’s cozy and wonderfully comforting. And unlike a raw cheesecake it’s not freezing cold, ha! I love the frozen version of course, but sometimes you just want something baked, soft, and lush to tuck in to.
This cake can be kept at room temp (if eaten same day) or refrigerated and will keep its shape perfectly. I served it with some light coconut whip, though that is optional of course. Have it with a cup of warm coffee or tea, or with some fresh pumpkin seed milk on the side and you’re all set for pumpkin season in stride!
Baked Pumpkin Cheesecake (Dairy-Free)
Prep Time: 20 minutes- Cook Time: 1 hour, 10 minutes
- Total Time: 1 hour 30 minutes
Yield: 6" cake
Category: Pie
Method: Baked
Cuisine: Dessert
Print Recipe
Pin RecipeDescription
Cozy, comforting baked vegan pumpkin cheesecake makes the perfect autumn treat! Serve it topped with coconut cream…so delicious! Gluten-free and refined sugar-free.
Ingredients
Crust:
- 1 ½ cups raw cashews
- 8 soft medjool dates, pitted
- 2 tbsp cashew butter
Filling:
- 1 cup pumpkin puree
- ½ cup unsweetened non-dairy yogurt
- ½ cup cashew butter
- ½ cup coconut nectar (or maple, agave, etc.)
- 2 tbsp whole psyllium husk
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- ¼ tsp salt
Optional topping:
- coconut whip cream
Instructions
- Pre-heat oven to 350F. Oil a 6″ springform pan and set aside.
- Process all crust ingredients in a food processor into a fine sticky crumble. Transfer into the oiled pan press down to shape into a crust with your hands along the base and sides of the pan (Tip: make sure you “seal” the gap in the base when shaping the crust — i.e. don’t leave cracks in the crust, so that the filling doesn’t leak out anywhere while baking). Set aside.
- Blend all filling ingredients into a smooth mixture in a power blender. Pour into the prepared crust and smooth out the top.
- Bake in a preheated oven for 1 hour and 10 mins until the top is nice and golden. Remove and cool on a wire rack completely (a few hours or overnight is best)(note the top will sink a touch as it cools, which is normal). Remove from pan, slice and enjoy with a bit of coconut whip on the side. Store leftovers in the fridge. Enjoy!
Happy baking!
x Audrey
Could you use a premade Graham cracker crust for this recipe? Also could I use flax seed instead of psyllium husk?
Hi Nicole, I haven’t tried it myself, but people in comments on this recipe and a similar one shared that they used psyllium successfully (scroll down to a comment by Karen, for example), so I’d say give it a try. I’ve also not tried it with a graham cracker crust — I wonder if the filling might seep through it a bit? I suppose if it’s thick enough it might work though. If you give it a try, would love to hear how it worked out for you.
Hello Audrey. I have made this recipe 3 times this Fall/Winter 2019. I had no issues at high elevation with it sinking :). I also tried Janel’s suggestion of the Instant Pot—it was brilliant too! Thank you so much for this recipe as it has changed our dessert life for ever—we are a high allergy family (dairy free and Celiac for starters). We have made so many of your recipes including the Tiramisu which is a close second to this one :) We look forward to each new recipe you create! You absolutely Rock!
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Hi Rhonda, thank you so much for your beautiful feedback. I’m so pleased to hear you’re all enjoying the desserts!
Audrey, do you mean ground psyllium husk or whole selling husk? In my other baking experiences, I usually need 2-3x as much whole psyllium husk than Ground psyllium husk, Since whole husk doesn’t absorb liquid as much as ground husk.
Hi Dawn, I used whole here, not powder here (though you could use the powder in a lesser quantity as you suggest if you prefer). I’ll clarify that in the recipe as well now. Enjoy :)
Thank you! Made the cheesecake, love love it!!
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Awesome — so happy you enjoyed it! :)
Hi! Do you think this would work in a tart pan with removable base instead of a springform pan?
Hi Hazel, yes, absolutely :)
Hello! I’m so excited about this recipe, I was wondering if I could use Trader Joe’s vegan cream cheese instead of the yogurt?
Hi Kylie, I haven’t tried TJ’s version specifically but I suspect that it would work well here. If you give it a try would love to know how it went.
My home is in an area with zero dairy free yogurts, let alone unsweetened. Can you suggest a substitute? I tried another recipe over Christmas and it was good, but I really want a baked cheesecake, not frozen. Thanks!
oops. I see the suggestions. I’ll try one of them.
Hi Randy, I’m glad you saw those discussions. I also wanted to add this simple 2-ingredient yogurt recipe from Minimalist Baker which might be an interesting option to try out: https://minimalistbaker.com/easy-2-ingredient-coconut-yogurt/ — if you give that a try, I’d love to hear how it turns out.
High altitude bakers: your cheesecake will sink more than those made at sea level…but you knew that already! There’s a magical Instant Pot workaround that I tried out and, let’s just say it was picture perfect and tasted like the best pumpkin pie I’d ever had. The trick is to bake the crust only @ 350° F for 20 minutes, add the filling, top the pan with a paper towel and wrap the whole thing in foil. Make a sling out of the foil too, to lift out of the Instant Pot when it’s done. Put the metal rack into the bottom of the Instant Pot, add 1.5 cups of water to the bottom, put your cheesecake in, seal it up and set for 32 minutes at high pressure. Let it release naturally and remove from the Instant Pot. It’s worth the extra work!
Tips adapted from: https://thisoldgal.com/pressure-cooker-new-york-cheesecake/ (photos really help!).
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You’re a high altitude baking wiz! Ty for sharing your ways :)
Hi ! Just made the recipe but didn’t have a six inch tin so used mini silicone cupcake moulds.. it was delicious! But I have some left can I freeze them ? Thank you so much!
Hi Sally. So glad you liked the recipe — thanks for the feedback :) And yes, you can definitely freeze this cake.
Soooo delicious! easy and lovely! Highly recommend! People who aren’t bothered by dairy or gluten won’t even miss it. Your DF and GF friends will love you even more! Make sure to top it with lots of coconut whip! Making this again for sure. Thank you!!!
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Hi Karna. Thank you so much for the lovely feedback. I’m so happy you enjoyed it :)
hi!How much is it- 1CUP… in ml?
i suppose that it is 250ml?
Hi Anastasia, yes, my cup measurement is 250ml. My tablespoon is 15ml.
Hello, Audrey! Love your site and your perfect sweets? I’m trying to do my best at this amazing cake. Tell me, is it normal if my cake breaks a bit in the middle while “tanning” in the oven?
P.S. I used peanut butter. Will see what I’ll get?
Thank you.
Martyna.
Hi Martyna,
Although it is common for baked cheesecakes to crack, this recipe has never cracked in the oven for me.
Usually cracking indicates that over-baking happened, as the filling begins to dry out. So either less baking time is needed, or a lower oven temperature (many ovens don’t have accurate oven temperatures, so best to check with an oven thermometer to know your oven’s temp stability, if you haven’t done that already).
In classic baked cheesecakes people often use a “water bath” to set their cheesecake into while baking to add more moisture to the oven. I don’t find that this particular recipe needs it, but maybe something like that will help if your oven is too high or has an unsteady temp.
Other than that, not sure if you’ve changed anything else that could change the consistency. I know a few of my readers have used peanut butter in my baked cheesecakes successfully, so don’t think that’s an issue. Unless it was really, really dry peanut butter (like bottom of the jar solids, you know).
Usually it’s common for classic cheesecakes to crack in baking. That’s why traditionally that white layer of cream is added on top, or fruits or berries for garnish, to cover any cracks up. So hopefully the cake still turned out nicely, regardless :)
Have you tried sweet potato instead of pumpkin? It’s easier to get sweet potato where I live than pumpkin so am wondering if it’ll work with sweet potato. Also, instead of cashew butter, can we use raw cashews (like in most of your cheesecake recipe)? How many cups would you reckon for raw cashews?
Hi there. I haven’t tried this particular recipe with sweet potato, but it will work just the same so go for it if you’re feeling like a sweet potato cheesecake instead :)
In terms of the cashew butter vs. raw cashews, this cake would work better with the cashew butter as it’s of a much creamier consistency to begin with. Typically with cashew butter the cashews are toasted first (which helps with the smoothness of the butter) and that alters the flavor a fair bit. The other issue is that with raw cashews you usually have to pre-soak them before blending, which adds a lot of moisture to a recipe (since the cashews are rehydrated and full of liquid), so that once again would alter the texture a fair bit. If you’re unable to find cashew butter, you could always make your own form raw cashews which you can roast, cool off, then process into a butter. I have some video tutorials and tips on how to do this in my book Unconventional Treats, if you have that (see chapter on nut butters). Otherwise google is your friend :) But it’s a pretty straight forward thing to do. Or hopefully you can find some ready-made cashew butter at the store and you’re good to go :)
Delicious! Made with almond butter (didn’t have cashew butter) and ground flax seed (didn’t have psyllium husks); used maple syrup as the sweetener and soy yogurt as the “cheese.” Texture is excellent and I love the crunchy crust!! Super easy recipe too.
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So happy you liked it, Karen! :) And thank you for sharing all the substitutions you tried out — really helpful since people always ask.
Hello
I have tried your recipe which is lovely :)
Nevertheless I had some difficulties…
1st To convert amount in french equivalent (finally I realized tart Instead of Cheesecake !)
2nd what size of pan have you used to bake it ?
Many thanks for your answer
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Hi Julie. The recipe is for a 6″ springform pan, so the result is a 6″ round tall cake, not a tart. Sounds like you maybe used an 8 or a 9″ instead? This is the pan I used: http://amzn.to/1X1rosX.
Hi Audrey,
I love the look of this recipe and some of your others as well :) I would like to make it sweetener free though i.e. only with sugars in fruits like dates, and without granulated sugars or syrups. Is it possible to omit the coconut nectar or use something like banana or mango, or orange juice instead? If this is not possible, I do have granulated coconut palm sugar, can I use this?
Thanks very much!
Hi Rachel. So sorry I missed your question somehow. To be honest, I’d say it’s worth the experiment, but hard for me to make an assurance without trying myself first on this one. And each kind of fruit would of course give a different result.
I’d probably go for dates, because they are the sweetest, though I find usually not sweet enough on their own (so maybe a combination of dates and a bit of coconut sugar). But this will change the recipe, so it won’t look / act the same — you’d need to be experimental to gauge how it’s going in the oven. Coconut sugar could work fine, but it will add a new color to the mix and a slightly different texture / flavor.
You can try using date syrup (since it’s made just from dates) as a substitute as well, if that works.
Hi- I am making this tomorrow and have found both psyllium powder and flakes. Would the powder be the best ?
Hi Vanja. Sorry I didn’t get to your question on time. The flakes are best. The powder you’d need to use less of — 1 tsp instead of 1 tbsp. Although I think the recipe can handle both in slightly varying quantities.
Hello Audrey!! Can I use tofu instead of the nondairy yogurt? I haven’t found that kind of yogurt where I live in Mexico.
Hi Adela,
I tried a similar recipe with tofu instead and I found the texture was good, but the flavor wasn’t as great. The yogurt really adds the “cheesecake” element. Perhaps with the pumpkin flavor though it would work — the version I tried with the tofu was a plain baked dairy-free cheesecake.
I found a few recipes for diy yogurt you could try if you’re interested: http://www.thekitchn.com/how-to-make-dairyfree-coconut-yogurt-cooking-lessons-from-the-kitchn-216358
You could try more cashew butter + a bit of lemon juice instead of the yogurt, but I haven’t had a chance to test that out yet.
Ah I need this in my life! I really want to make this, but like I said on the other post I don’t have non-dairy yogurt! Is there a substitute for this? Thanks!
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Hi Chiara,
You could probably do a bit more pumpkin puree and a bit more cashew butter to remove the yogurt, but the cake will lose it’s cheesecakey flavor and lightness. I can’t think of a substitute in this particular recipe that would offer that flavor.
Are you unable to buy non-dairy yogurt where you live? And have you tried making your own?
There is none where I live! And I don’t think they sell cultures which I need if I were to make my own either :(
Hmm… that’s a shame :( Do you have probiotics and agar agar for sale where you are? If so, you could try making a simple yogurt yourself with something like this recipe:
http://www.thekitchn.com/how-to-make-dairyfree-coconut-yogurt-cooking-lessons-from-the-kitchn-216358
(You’d want to use the agar agar option they recommend to make a thicker yogurt for a recipe like this by the way).
Pumpkin season has to be one of my FAVORITE times of the year because pumpkin is one of my favorite vegetables in the world! YES to all the pumpkin recipes!
I wish it was pumpkin season all year long ???
Yay! I love me some pumpkin <3 And a baked recipe from you? It must be getting dangerously close to fall :) I adore your no-bake pumpkin cheesecake so I'm definitely giving this one a try. I'm intrigued by the psyllium husks – would you say they work as an egg replacement of some sort?
Hey Lucie — I know — baking = it’s getting chilly ?
The psyllium works as a thickener and a binder. I suppose you could say it’s similar to an egg in this recipe in some capacity, though I wasn’t trying to replace eggs as it was an original recipe I made up and experimented with and just thought it needed a bit of a thickener in there and the psyllium did the trick. It’s a nice ingredient that I feel I don’t use often enough — good nutritional specs (esp. dietary fiber).
The recipe sounds lovely, I can not wait to make it soon! Thank you!
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You’re welcome and enjoy! There’s something particularly pleasing about baking in autumn :)
Is it possible to use something in place of the psyllium husks?? Looks delicious!!
Hi Kelsie,
One of my readers mentioned she made this successfully with ground chia seeds instead, so give that a try. The psyllium husk is there to function as a thickener and a binder, so I can totally see how ground chia would do the trick similarly well.
It might be spring in Australia but this looks too delicious not to add to the ‘to make’ list! Gorgeous Audrey x
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Thanks Ashley :) It’s ok — I have ice cream in winter, and pumpkin in spring sometimes, so pumpkin cheesecake in spring doesn’t sound all that crazy — no wrong time for a good dessert ?