Vegan Pumpkin Cheesecake

A silky smooth, gently spiced vegan pumpkin cheesecake made with soaked cashews and coconut milk, naturally sweetened with maple syrup. Features a crisp graham cracker crust and bakes to golden edges with a creamy center. Perfect for autumn gatherings, Thanksgiving, or holiday tables.

Ingredients

• 1 ½ cups graham cracker crumbs (use vegan brand or crushed vegan biscuits)
• ¼ cup coconut oil (melted) or vegan butter
• 1 ½ cups raw cashews, soaked in hot water for at least 1 hour
• 1 tablespoon arrowroot starch (or cornstarch)

Method

1. Preheat oven to 350°F (175°C). Grease an 8-inch springform pan or line the bottom with parchment.
2. In a bowl, mix graham crumbs, coconut oil, maple syrup, and salt until evenly coated. Press firmly into the pan's base. Bake for 8–10 minutes until lightly golden. Cool while making the filling.
3. Drain and rinse soaked cashews. In a high-speed blender, combine cashews, pumpkin purée, coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla, arrowroot, spices, and salt.
4. Blend until completely smooth and creamy, this may take 1–2 minutes depending on your blender.
5. Pour filling into the prepared crust. Smooth the top with a spatula.
6. Bake at 350°F (175°C) for 45–50 minutes, or until edges are slightly puffed and center looks just set (it will firm up as it cools).
7. Let cheesecake cool completely at room temperature, then refrigerate for at least 4–6 hours or overnight until fully set.
8. Remove from the pan, slice, and top with coconut whipped cream, maple drizzle, and toasted pecans if desired.