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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 minutes
Cook Time 25 minutes
Refrigeration Time 4 hours
Total Time 4 hours 45 minutes
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