Dairy-Free Pumpkin Cheesecake
Indulge in the perfect autumn treat with this Dairy-Free Pumpkin Cheesecake, a creamy and delicious dessert that's completely free of dairy but packed with seasonal flavor. Featuring a gluten-free graham cracker crumb crust and a luscious pumpkin-spiced filling crafted from dairy-free cream cheese, coconut cream, and real pumpkin puree, this recipe is ideal for those seeking a festive yet allergen-friendly option. Sweetened with maple syrup and brown sugar, and delicately spiced with pumpkin pie seasoning, every bite is a balance of warm, comforting flavors. Easy to prepare and perfect for your holiday table, this vegan-friendly cheesecake is sure to impress all your guests, whether they avoid dairy or not. Serve it chilled for a decadent slice of fall perfection!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs (gluten-free, if desired)
- 0.5 cup Coconut oil, melted
- 2 tablespoons Maple syrup
- 1 cup Canned pumpkin puree
- 16 ounces Dairy-free cream cheese
- 0.5 cup Coconut cream
- 0.75 cup Brown sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 2 teaspoons Pumpkin pie spice
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Mix well until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Bake the crust in the preheated oven for 10 minutes. Remove and let cool.
In a large bowl, beat together the dairy-free cream cheese and coconut cream until smooth.
Add the pumpkin puree, brown sugar, cornstarch, vanilla extract, pumpkin pie spice, and salt. Mix until fully combined and smooth.
Pour the pumpkin cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Bake for 45-50 minutes, or until the center is set and slightly jiggly. The edges should be a bit puffed.
Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually.
Transfer the cheesecake to the refrigerator to chill completely, at least 4 hours or overnight, before serving.
Before serving, run a knife around the edges of the pan to loosen the cheesecake and remove the springform rim.
Slice and enjoy your dairy-free pumpkin cheesecake!
Nutrition Facts
Calories |
4434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.0 g | 373% | |
| Saturated Fat | 168.3 g | 842% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4305 mg | 187% | |
| Total Carbohydrate | 454.9 g | 165% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 266.3 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
