Name: Pumpkin Cheesecake | Vegan, Gluten Free, Nut Free!
Prep time: 20 min
Cook time: 25 min
Total time: 285 min
Ingredients: 2 cups Dates (pitted); ⅓ cup Coconut Oil (melted); ⅓ cup Coconut Flour; ⅓ cup Coconut; ⅛ tsp Salt; 2 tsp Cinnamon; ½ tsp Nutmeg; ½ tsp Ground Ginger; ¼ tsp Allspice; ¼ tsp Cloves; 1 can Pumpkin Puree (796 mL); Pumpkin Spice; 2 tsp Vanilla Extract; ¼ cup Maple Syrup; 2 tbsp Fancy Molasses; 1½ cups Coconut Butter (melted); 1 cup Coconut Oil (melted); ¼ tsp Salt

Pumpkin Cheesecake | Vegan, Gluten Free, Nut Free!

Delicious, easy 'cheese' cake. Sure to satisfy the pickiest crowd!

5 from 1 vote

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Prep Time 20

Cook Time 25

Refrigeration Time 4

Total Time 4 45

Course Dessert

Cuisine American

Servings 10

Ingredients

CRUST

2 cups Dates pitted
⅓ cup Coconut Oil melted
⅓ cup Coconut Flour
⅓ cup Coconut
⅛ tsp Salt

PUMPKIN SPICE

2 tsp Cinnamon
½ tsp Nutmeg
½ tsp Ground Ginger
¼ tsp Allspice
¼ tsp Cloves

FILLING

1 can Pumpkin Puree (796 mL)
Pumpkin Spice
2 tsp Vanilla Extract
¼ cup Maple Syrup
2 tbsp Fancy Molasses
1½ cups Coconut Butter melted
1 cup Coconut Oil melted
¼ tsp Salt

Instructions

Preheat oven to 325 F
Combine dates, coconut oil, coconut flour, coconut, & salt in food processor. Blend until it forms a chunky paste. Place mixture in an 8" springform pan, pressing the mixture down evenly. Bake for 20-25 minutes until the crust begins to brown and harden a little. Let cool completely.
In a large bowl, combine the pumpkin, spices, vanilla, syrup, and molasses. Melt the coconut butter and coconut oil until smooth, but not hot. Add to pumpkin mixture and mix until well combined.
Pour the filling onto the cooled crust and smooth out the top.
Refrigerate until firm.
Serve.

Video

Keyword Christmas, Holiday, Thanksgiving

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Pumpkin Cheesecake Recipe – Vegan, Gluten Free, Nut Free!