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Plant-based Recipes

healthy recipes and pastry made of whole ingredients

You are here: Home / Desserts / VEGAN PUMPKIN CHEESECAKE

VEGAN PUMPKIN CHEESECAKE

October 22, 2021 by Plant-basedrcp Leave a Comment

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These Pumpkin Chocolate cheesecakes are guaranteed to disappear quickly at any gathering. Take time to refrigerate the layers to ensure it will holds perfectly. For a chocolate hint add cacao powder to cheesecake mousse layer.

pumpkin cheesecake


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VEGAN PUMPKIN CHEESECAKE INGREDIENTS 

Vanilla cake layer:

Flour: all-purpose flour 

Cane Sugar 

Baking soda 

Baking powder: homemade baking powder recipe could be found in this post. 

Canola Oil 

Xanthan gum 

Plant milk 

Apple cider vinegar 

Vanilla extract

pumpkin cheesecake

Cheesecake Layer:

Vegan cream cheese

Vegan yogurt

Vegan cream

Agar-agar powder

Lemon juice

Cacao powder 

pumpkin cheesecake

Pumpkin Filling: 

Pumpkin puree: recipe could be found here .

Cornstarch 

Cane sugar 

Agar-agar powder 

HOW TO MAKE PUMPKIN CHEESECAKE 

Vanilla cake layer:

  1. Sift and whisk together the flour, sugar, xanthan gum baking soda, baking powder and salt.
  2. In a separate bowl place the plant milk, vanilla and vinegar whisking to blend completely. 
  3. Pour the wet mixture into the dry and mix until batter is smooth. 
  4. Pour the mixture into a baking sheet and bake 365F 25-30 minutes until the top of the cake is ready and set.

Vegan cheesecake layer:

  1. Beat the cream cheese, add agar-agar powder (mixed with 1 tbsp cream), cream, yogurt and lemon juice. 
  2. Add cacao powder. 

pumpkin cheesecake

Pumpkin Layer:

  1. Add pumpkin puree and cane sugar to a saucepan. Cook for 5 minutes over a medium heat. 
  2. Add cornstarch (mixed with 1 tbsp water) and cook for 3 minuter. 
  3. Add agar-agar powder. Cook for 5 minutes. 
  4. Pour the mixture into molds. Chill for 3 hours. 

To make cheesecake: 

  1. Cut out rounds of vanilla cake (using a cookies cutter).
  2. Pour 1/2 of cheesecake mixture into each cake.
  3. Add pumpkin filling (chilled for 3 hours).
  4. Pour the rest of the mixture.
  5. Let is chill in the refrigerator for 3 hours or overnight.

I hope you will love these Vegan Pumpkin Cheesecake recipe because it’s:

Full of aroma and flavor!

Other recipe to try:

Pumpkin chocolate chip cookies  

Pumpkin baked donuts 

Pumpkin scones 

Cinnamon cookies 

pumpkin cheesecake

Vegan pumpkin cheesecake

Plant-basedRecipes
These Pumpkin Chocolate cheesecakes are guaranteed to disappear quickly at any gathering. Take time to refrigerate the layers to ensure it will holds perfectly. For a chocolate hint add cacao powder to cheesecake mousse layer.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 6 hrs
Cook Time 20 mins
Course Dessert
Cuisine American
Servings 4
Calories 864 kcal

Ingredients
 
 

Vanilla cake layer

  • 1 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp xanthan gum
  • 1/2 cup cane sugar
  • 3/4 cup plant milk
  • 1/2 cup canola oil
  • 2 tbsp apple vinegar
  • 1 tsp vanilla extract

Pumpkin Filling

  • 1 cup pumpkin puree
  • 2 tbsp cane sugar
  • 1/2 tbsp cornstarch
  • 2 tbsp agar-agar powder

Vegan Cheesecake

  • 1 cup vegan cream cheese
  • 1/4 cup vegan yogurt
  • 1/2 cup vegan cream
  • 1 tsp lemon juice
  • 1 1/2 tsp agar-agar powder

Instructions
 

Vanilla Cake

  • Sift and whisk together the flour, sugar, xanthan gum baking soda, baking powder and salt.In a separate bowl place the plant milk, vanilla and vinegar whisking to blend completely. Pour the wet mixture into the dry and mix until batter is smooth. Pour the mixture into a baking sheet and bake 365F 25-30 minutes until the top of the cake is ready and set.

Pumpkin Filling

  •  Add pumpkin puree and cane sugar to a saucepan. Cook for 5 minutes over a medium heat. Add cornstarch (mixed with 1 tbsp water) and cook for 3 minuter. Add agar-agar powder. Cook for 5 minutes. Pour the mixture into molds. Chill for 3 hours. 

Cheesecake Layer

  • Beat the cream cheese, add agar-agar powder (mixed with 1 tbsp cream), cream, yogurt and lemon juice. Add cacao powder. 

Cheesecake Assembly

  •  Cut out rounds of vanilla cake (using a cookies cutter).Pour 1/2 of cheesecake mixture into each cake.Add pumpkin filling (chilled for 3 hours).Pour the rest of the mixture.Let is chill in the refrigerator for 3 hours or overnight.

Nutrition

Calories: 864kcalCarbohydrates: 87gProtein: 12gFat: 56gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 1gSodium: 580mgPotassium: 216mgFiber: 9gSugar: 37gVitamin A: 9532IUVitamin C: 5mgCalcium: 143mgIron: 5mg
Keyword pumpkin cheesecake
Did you make this recipe?Mention @Plantbasedrcp or tag #plantbasedrcp !

If you tried these Vegan Pumpkin Cheesecake recipe or any other recipe on the blog let me know by leaving comment below! Follow along Youtube, Instagram and Pinterest for even more recipes!

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Filed Under: Desserts Tagged With: dessert

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