Double Layer Pumpkin Cheesecake
This Vegan Double Layer Pumpkin Cheesecake is a Pumpkin Pie that crossed paths with a Cheesecake! A delicious dessert with a graham cracker crust, cheesecake in the middle and pumpkin pie filling to top it off! Drool!
Fall has come full swing, and now we are in a panic to make all things pumpkin! This is my second pumpkin creation this year, my last one was a twist on the Classic Cinnamon bun, making it a Pumpkin Spiced Cinnamon Bun! . Another classic favorite is cheesecake, therefore I made this Pumpkin style cheesecake. In addition to it being delicious and full of pumpkin flavor, it’s also simple to make and requires no baking.
What’s funny is that I never use to like pumpkin pie as a kid. I specifically remember my older sister one year coming up behind me and smashing pumpkin pie into my face, because she wanted me to eat it (she didn’t understand how someone couldn’t love pumpkin pie). It wasn’t until my adult years did it become something I look forward to eating every year.
I also never even tried cheesecake before going vegan, so the only cheesecake I have ever eaten has been Vegan! The first one I ever tried was store bought. I was very hesitant at first but once I tried it, I was immediately hooked! The only reason I know my cheesecake creations taste like the real deal is because my non-vegan friends and family tell me so!
How to Make Double Layer Pumpkin Cheesecake:
If you have seen my Chocolate Cheesecake recipe, you will notice this recipe uses similar ingredients. The difference obviously being the addition of the pumpkin pie filling. If you’ve never made a Vegan Cheesecake, I will let you in on the secret to making it fantastic. Simply, use soaked cashews and coconut milk, by blending the soaked cashews you will get a nice and creamy filling and the coconut milk also helps it to solidify it. Sitting on top is the pumpkin pie layer. Soaked cashews were also used in this portion to thicken it up, but it’s mainly pumpkin puree with some brown sugar and the perfect amount of pumpkin spice.
This recipe takes a little bit of preparation, but it’s nothing complicated. Make sure you soak the cashews the night before or a minimum of 6 hours, although the longer the better. To do this, simply add the raw cashews to a large bowl and cover them with approximately 1 inch of water. You also want to put the can of coconut milk in the fridge, this will help the cream to separate from the water.
Both fillings are made by blending all their respected ingredients together. The crust is easy too! To make, just mix together the graham cracker crumbs with coconut oil, then press it down tight to your pie plate. Use something nice and flat to pack it down, for example the bottom of a glass.
Refrigerate between each layer, including the crust. Once completely assembled, let it set in the fridge for minimum of 4 hours, or until your desired texture is reached.
Additional information while making this Double Layer Pumpkin Cheesecake
As mentioned previously, this recipe will require either a food processor or a blender to make the filling. The only other special item needed is a non-stick 8×8 or 9×9 springform pan (I used a rectangular one).
The following make delicious additions to this Pumpkin Cheesecake:
Toppings: Top with some vegan caramel or chocolate sauce, my personal favorite is coconut whip cream with a dash of cinnamon!
This recipe is great for gatherings because you can do all the preparations ahead of time and don’t have to worry about it not keeping well. You can store this cheesecake for awhile in the fridge, lightly covered. If you choose to freeze it, do so in an air tight container until you are ready for it. Although, if you do freeze it, make sure it has adequate time to thaw out, the best way is to let it thaw in the refrigerator overnight.
- I used Kinnikinnick Graham Cracker style Crumbs – I use this one because it’s Vegan (not all are)
- Coconut Milk must be Full Fat, I have made this mistake before. Also make sure it has no emulsifiers, both will result in it not separating properly.
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Double Layer Pumpkin Cheesecake
- Food Processor or Blender
- Springform Pan 9×9
- 300 g Graham Cracker Crumble Vegan
- 1/3 cup Coconut Oil Melted
- 3 cups Raw Cashews Soaked
- 1 tsp Vanilla Extract
- 2 tbsp Maple Syrup
- 2 tbsp Cornstarch
- 1 can Full Fat Coconut Milk only solidified portion
Pumpkin Pie Filling
- 1 cup Raw Cashews Soaked
- 2 cups Pumpkin Puree not pie mix
- 3 tbsp Coconut Oil melted
- 3/4 tsp Pumpkin Spice
- 1 tbsp Cornstarch
- 2 tbsp Brown Sugar More to taste
- Begin by soaking all the cashews in water for a minimum of 6 hours, also place the Coconut Milk in the refrigerator for a few hours. This will help the cream to separate (only use the thick cream portion when ready to use).
- Next start making the crust by stirring together the melted coconut oil and graham cracker crumbs in a bowl. Then, once well combined, add mixture to pie pan. Use the bottom of a flat glass to tap down on the crust to pack it in tight. Place in the refrigerator for 20 minutes.
- In a food processor, begin making the cheesecake filling by first blending the cashews on high until it’s thick and smooth. Add remaining ingredients, then blend again to combine. Remove pie crust from the fridge, and poor cheesecake batter overtop. Distribute evenly with a spatula. Place back in the refrigerator for 1 hour.
- Begin making the pumpkin pie filling by blending cashews until thick and smooth. Then, add the remaining ingredients, blend on low to combine. Remove cheesecake from the fridge and poor the pumpkin filling overtop. Distribute evenly with a spatula. Place back in the fridge for a minimum of 4 hours.
- Remove fully set cheesecake from the fridge. Using a knife, cut around the edges so there is no sticking once the outer pan is removed. Release the outer pan and cut evenly into 9-12 individual slices.
- Serve topped with coconut whip cream and a sprinkle of cinnamon!