Vegan Double Layer Pumpkin Cheesecake
Indulge in the flavors of fall with this delightful Vegan Double Layer Pumpkin Cheesecake. This creamy dessert features a luscious vanilla base topped with a spiced pumpkin layer, creating an irresistible treat perfect for any holiday gathering or special occasion. Made with simple, wholesome ingredients, this cheesecake is not only vegan-friendly but also easy to prepare. Impress your guests with a dessert that captures the essence of autumn while accommodating various dietary preferences. Whether served with whipped coconut cream, garnished with spiced nuts, or paired with fresh fruit, this cheesecake is bound to be a crowd-pleaser and a standout centerpiece on your dessert table.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
- 3/4 cup pecans
- 3/4 cup rolled oats
- 1/4 cup nut butter
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1/4 tsp salt
- 12 oz package silken tofu
- 8 oz vegan cream cheese
- 6 oz vegan plain yogurt
- 1/2 cup white sugar
- Juice of 1 lemon
- 3 tbsp corn starch
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 4 tbsp brown sugar or coconut sugar
- 1 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350°F.
- In a food processor, combine pecans, rolled oats, maple syrup, nut butter, salt, and cinnamon. Pulse until sticky dough forms.
- Line a 9×5 inch loaf pan with parchment paper and spread the crust mixture evenly on the bottom.
- Bake the crust for about 15 minutes; then reduce the oven temperature to 325°F.
- In the cleaned food processor, blend silken tofu, vegan cream cheese, yogurt, white sugar, lemon juice, corn starch, vanilla extract, and salt until smooth.
- Spread one-third of the vanilla filling over the baked crust.
- Mix pumpkin puree, brown sugar (or coconut sugar), and pumpkin pie spice into the remaining filling; blend until smooth.
- Pour this pumpkin layer over the vanilla layer and smooth it out.
- Bake for 50–60 minutes until slightly jiggly in the center; cool at room temperature for 15–30 minutes before refrigerating for several hours or overnight.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://emmataste.com/vegan-double-layer-pumpkin-cheesecake/